Stability of coconut oil in food products

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Abstract
The active oxygen method (AOM) stability of refined coconut oil is generally 250 hr; however, samples with as low a stability as 30 hr have been obtained. The addition of BHA, BHT and citrate increased the AOM stability to about 350 hr even though the initial stability was 30 or 250 hr. Refined coconut oil samples which hydrolyzed from 2 to 10 times as rapidly as normal oils have been encountered. Such samples are undesirable for food production as soapy off‐flavors may be produced. The rate of hydrolysis of coconut oil samples was evaluated by a simple laboratory test. Coconut oil free fatty acids produced a soapy off‐flavor at a lower level in sweet foods than in salty ones. Soapy off‐flavors were produced in a low moisture food containing coconut oil by the lipase activity of cinnamon.