Produced by further processing the crude coconut oil. It is first refined, bleached and then deodorized (RBD) to make it suitable for food applications. The resulting RBD coconut oil is bland in taste, light in colour, lacks off-flavors and has good resistance to oxidation, imparting superior tasting and keeping qualities on finished products.  using a ful

RBD coconut oil is used in manufacturing of coconut based specialty fats such as margarine fats, shortening, creaming fats, ice cream fats, commercial baked goods, candy and sweets, whipped toppings, and nondairy coffee creamers.

Coconut oil is excellent as cooking oil. It can withstand high temperatures and it does not breakdown easily compared to other oils. Unlike polyunsaturated oils that easily combine with oxygen in air to become rancid, coconut oil has a natural resistance to oxidation. Coconut oil is also one of the cheapest vegetable oils available in the market, being significantly cheaper than other popular vegetable oils such as corn, soya bean, canola and sesame oil.