Production The initial substance in coconut oil production is, naturally, a coconut. After cracking the coconut, the white endosperm is removed and dried. This dried coconut meat, also known as copra, undergoes solvent extraction or is pressed with a special tool to attain the unrefined oil. To then produce refined oil the initial oil goes through more steps to change the texture of the oil, chemical solvents are added to remove free fatty acids. Later, this substance is filtered through clay and finally, heated to remove the remaining scent from it.

Palm oil is primarily made from the African oil palm (Elaeis guineensis). Oil can be produced from both the palm fruit and the crushed kernel, however, kernel oil has different qualities compared with the palm fruit oil. First the palm fruits are steamed and pressed to remove the solids from the oil, then this oil is processed and refined to remove impurities from it. Later, this refined oil is fractionated into liquid and solid fats. Each fraction is used to produce various products.

Palm Cooking Oil Palm oil is naturally red in color due to its high content of alpha and beta-carotene. Palm oil circulating in the palm oil market is generally yellow in color because it has gone through a filtering and refining process. The use of palm oil for frying can usually only be used 1 to 2 times for frying, after which it will turn brownish to black.

Coconut Cooking Oil The color of coconut oil is generally clear white, clearer than palm oil. Using coconut cooking oil can be used for more than 6 frying times or more (depending on the ingredients being fried. The lower water content and thinner texture make coconut oil healthier for long-term consumption.