In case you’re confused, let me back up a little bit.
Fractionated coconut oil is a name given to an oil that carries only medium-chain triglycerides (MCTs). It’s named as such due to the involvement of fractionation in the refining process.
For different purposes, manufacturers or companies label it differently. Some simply label their product as “Fractionated Coconut Oil”, some call it “MCT Oil” while a few others name it “Liquid Coconut Oil”.
If you wish to know whether you can cook with the one that they label as “Fractionated Coconut Oil”, let me tell you, you can’t. That’s because this fractionated coconut oil is made for topical use only.
It’s more commonly used as a carrier oil for diluting essential oils in massage. Of course, you can also use it on your scalp and hair. As long as you use it externally, you’re safe.
On the other hand, you can cook with the fractionated coconut oil that they either label as “MCT Oil” or “Liquid Coconut Oil”. They’re edible because they have passed the food grade test.
However, my experience in cooking with this type of fractionated coconut oil wasn’t a pleasant one. After pouring some MCT oil onto the frying pan and slowly turned up the heat, I could smell the mild pungent odor coming from the oil. I didn’t quite like it.
The mouthfeel of the cooked food was peculiar too. It tasted as such probably because the fractionated coconut oil comprises only caprylic and capric acids. Natural coconut oil, on the other hand, carries a variety of fatty acids that can make the oil more satisfying.
If you’re like me, you can choose liquid coconut oil. It’s a fractionated coconut oil “designed” specifically for cooking. It tastes a bit more oily as it contains an extra MCT compound – lauric acid.
They add lauric acid to enhance the overall health benefits of the fractionated coconut oil.
However, I still prefer cooking with natural coconut oil because it makes my food tastier and more enjoyable.
Not cooking with MCT oil doesn’t mean I don’t use it at all.
I love adding more energy punch to my soy milk, green smoothie or multigrain drink with MCT oil during breakfast. Why? Because I know very well that MCT converts to energy very quickly.
That also explains why many people are now adding MCT oil to make a bulletproof coffee.
I use MCT oil for skin care too because it seeps quickly into my skin. And my skin becomes silky smooth in an instant.
That’s my take on using and consuming fractionated coconut oil.
If you don’t mind the little pungent smell emitted during cooking and you like your food to be less oily, then you’ll enjoy cooking with the edible version of fractionated coconut oil.
Alan Brown says
Nov 23, 2018 at 1:56 amYour articles are very informative. thank you for sharing your knowledge of coconut oils. i would like to start buying MCT oil in bulk. can you suggest a producer? and in what country to you live. pls send me an email
Carly Fraser says
Nov 23, 2018 at 7:56 amMaybe Soon Chai (the author of this article) can chime in?
Soon Chai says
Nov 29, 2018 at 2:42 amAlan has already gotten my reply to his email the other day. 😉
Jay says
Mar 21, 2019 at 8:19 pmHI, thank you very much for this article.
I read somewhere that “Fractionated Coconut Oil” are used as preservatives for gummy bears. Any idea how this is possible?
Carly Fraser says
Mar 22, 2019 at 3:42 pmMaybe the author can let you know? I’ve never heard of anything like that.
Jay says
Mar 22, 2019 at 6:44 pmI am very skeptical too but also curious as to why and how that is possible.
https://www.leaf.tv/articles/gummy-candy-ingredients/ is my source. It highlights Haribo, but I also noticed coconut oil is an ingredient in ‘Black forest’, which is another gummy brand.
I’ll really appreciate your thoughts on this, thank you!
Carly Fraser says
Mar 23, 2019 at 11:37 amFractionated coconut oil doesn’t become rancid, so that might be why they use it in foods?
Soon Chai says
Mar 28, 2019 at 9:14 amHi Jay, using fractionated coconut oil as a preservative is new to me as well. But hey, it’s possible to preserve food with fractionated coconut oil since it’s fully saturated and so food doesn’t turn rancid easily due to oxidation.
Even virgin coconut oil that is about 90% saturated is strong enough to protect food against oxidative damage. I left my food cooked with virgin coconut oil at room temperature for several hours before and it still tasted as good as just cooked, except that it was no longer warm. Food cooked with other vegetable oils turn rancid rather easily, even in the fridge.
Jay says
May 20, 2019 at 9:36 amWow, thank you so much!
I don’t have access to fractionated coconut oil, but I’ll give the virgin coconut oil a try.
Soon Chai says
May 30, 2019 at 9:42 amYou’re welcome, Jay. 😉