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berationalhereplz t1_j1rplqq wrote

Reply to comment by Dfrickster87 in TIL the FDA’s Food Defect Action Levels Handbook details the acceptable levels of contaminants of food from sources such as maggots, thrips, insect fragments, “foreign matter”, mold, rodent hairs, and insect and mammalian feces. by anogre8me

But products contain fats, carbs, and proteins- everything that a bacterium needs to grow. Coconut oil is just mono-, di-, and triglycerides of caprylic and capric acid so unlikely that anything could grow on that.

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Dfrickster87 t1_j1sc91s wrote

In chemistry, fat and oil are interchangeable terms. The oil oxidizes and goes rancid. Coconut oil doesn't oxidize anywhere near as fast as others.

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berationalhereplz t1_j1sjfg0 wrote

The point I’m making is that you need all 3, whereas coconut oil only has 1. Yes, being capric and caprylic vs linoleic, linolenyl, or ricinoleic acid esters would indeed preclude oxidation. But you can get this from basically any hydrogenated oil, be it palm oil or soybean oil.

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Dfrickster87 t1_j1skv9b wrote

I have a feeling you have more in depth knowledge than I do. But all I can say is that we do the same testing on palm oil. The tests are Free Fatty Acid and Peroxide Value. Palm oil results start to rise in a few months, and coconut oil hasn't risen in 6 years.

Edit: there may be more variables at play than I am aware of. But in our lab, they have the same storage conditions.

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berationalhereplz t1_j1souhv wrote

Yes the palm oil is rich in oleic, linoleic, etc. but fully hydrogenated palm oil (e.g., stearine) should not show oxidation due to the lack of double bonds.

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