COCONUT OIL
A BETTER WAY TO BAKE
Bioriginal offers two varieties of verified non-GMO coconut oils—RBD (refined, bleached, and deodorized) and VCO (virgin coconut
oil) — each offering superlative functionalities for baked product quality and clean label advantage. Coconut oil attributes offer several
advantages over partially hydrogenated fats (PHO) and other PHO replacements:
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Coconut oil is a better way to bake and fry than PHOs, other shortenings, and animal fats.
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Coconut oil offers a naturally occurring clean label solution for quality and long shelf-life baked products.
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Coconut oil is a vegetarian / vegan alternative to animal fats, dairy-free alternative to butter, and a naturally trans-fat free alternative
to partially hydrogenated oils (PHO) for a number of baking applications ranging from cakes, cupcakes, muffins, and quick breads to
pizza and pie crusts, pastries, croissants, cookies, crackers, donuts and fried snacks like churros, and frostings and icings.
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Coconut oil is a commercially viable trans-fat free solution for bakery products without compromising sensory characteristics or cost.
Benefits
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Versatility across a wide range of bakery products
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Long shelf life due to its natural stability
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Naturally solid with saturated fats and antioxidants helps prevent rancidity
and off-flavors associated with extended storage
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Stable with an extended shelf life—up to 18 months at ambient temperature
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A one-to-one replacement for shortenings and butter in most formulations
and requiring no additional preparation steps or formulation change
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Improved quality (texture and mouthfeel) in baked goods and fried bakery
products
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No greasy feel or footprint in baked and fried products
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Moister crumb and reduced rate of staling in batter and dough products
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Improved freeze-thaw stability of frozen par-baked sweet baked goods
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Palatable for baked products; RBD provides a neutral flavor while VCO
complements flavorful ingredients commonly used in bakery products
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Cost-effective replacement for PHO requiring no capital investment for
additional processes or equipment
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Neutral cost impact when replacing partially hydrogenated fats and
significantly cost-effective compared to customized shortenings
COCONUT OIL - A BETTER WAY TO BAKE
Product label benefits:
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Consumer-friendly ingredient with a history of use over millennia
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Consumers value coconut oil as an ingredient for nutrition
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Clean label ingredient: is not hydrogenated, not inter-esterified, and contains no additives
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Supports the following label claims:
Zero trans fats
Hydrogenation free
Dairy-free
Additive free
Vegetarian
Vegan
Verified non-GMO
Kosher
Properties & Advantages:
The unique properties of coconut oil makes it a naturally versatile alternative to partially hydrogenated fats (PHO) in bakery products,
donuts and pastries.
Properties
Functionality & Benefits
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Saturated fats similar to PHO but without any trans
fats
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Solid/semi-solid fat with a tender smooth texture at
ambient temperature
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Long shelf-life and suitable for donut and fried pastry operations
Stable during frying with lower turnover rates than liquid oils
Requires no additives for stability
Cleaner frying operations
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ß prime crystals help with the incorporation of air, plasticity,
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Solid/semi-solid form contains ß prime crystals with
large amounts of small air cells and naturally white
and creamy
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Naturally palatable with a mild/neutral flavor
Oxidative stability allows for long shelf-life (up to 18 months at
70-75°F)
Long shelf life is cost-effective for frying and baking operations
No greasy feel or footprint in baked and fried products
Cost-effective replacement for oils without age-related rancidity or
waste
Extends shelf-life of baked products without a gummy texture
Disperses easily to plasticize the gluten network of dough and
soften the crumb texture
Easily miscible in batters and doughs for a richer taste and
mouthfeel without the appearance of oiliness
Contributes to moistness of crumb texture without making finished
products oily, gummy, or denser
No greasy feel or footprint in baked and fried products
High melting point (24.4 °C / 75.92°F)
High smoke point (177°C / 353F°)
The saturated fats mimic the texture and functionality of partially
hydrogenated fats
Provides one-to-one replacement for PHO in a wide range of baking
applications
Cost-effective alternative to PHO and PHO replacements such as
inter-esterified oils
PHO replacement needs no additional processing or formulation
changes
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consistency, and stability of batters and doughs during production
and baking
Crystalline structure yields smooth texture in ready-to-eat frosting
and icing
A clean-label additive-free alternative to fabricated PHO
replacements
Provides a neutral product flavor
Suitable for both, savory and sweet baked products
Prevents off-flavors due to longer shelf life
COCONUT OIL - A BETTER WAY TO BAKE
Applications in Baking:
Fat plays a number of distinct roles in each baking application. For this reason, bakers reach out for different fats to optimize each of their
finished products. Coconut oil, because of its multi-faceted functionality, is suitable for a wide range of baking applications.
Products
Benefits
Pie and pizza crust, biscuits and shortbread
The “tender, flaky, crumbly” texture of biscuits, pizza and pie crusts relies
on solid shortening to create and set the dough structure during mixing,
laminating and baking. Coconut oil helps set the characteristic flaky
texture of laminated biscuits and pie crusts and the crumbly texture of
pizza crusts without releasing any liquid oils that soak into the dough to
make it denser or tougher.
Cookies – sheeted, drop, wire cut, deposited,
extruded, rotary molded, and rotary cut
Coconut oil helps aerate cookie doughs and batters, and thereby,
control the density of the cookie. Coconut oil also helps prevent cookies
from drying out by retaining moisture within the cookie. Adjusting the
amount of coconut oil in cookie formulations can control the amount of
“oven-spread”. For rich cookies like macaroons and tea-cakes, VCO also
serves as a flavor carrier.
Cakes, cupcakes, muffins, and quick breads
Cakes and other batter-based soft baked products rely on aeration and
a non-emulsified or emulsified solid fat or shortening for ideal taste,
texture, and volume. The solid fats in coconut oil have a natural tendency
to form small beta-prime crystals that stabilize air cells and lend cakes
and cupcakes a light texture without the need for emulsifiers. The betaprime crystals in coconut oil help aerate and stabilize muffin and quick
bread batters which do not undergo a creaming step for aeration.
Croissants
In laminated dough formations, coconut oil serves to lubricate the
gluten strands and assist in the lamination process. The ß prime crystals
help incorporate air to create flaky and puffy layers that give the
characteristic tender texture of croissants.
Crackers
Coconut oil aids in giving volume and flakiness/crunch to crackers. The
high melting point of coconut oil helps extend the shelf life of crackers
without a greasy footprint. VCO also serves as a flavor enhancer in plain
and flavored crackers.
Donuts and fried pastries (churros, funnel cakes)
Deep-fried products—cake donuts, yeast-raised donuts, and fried pies—
rely on the frying medium for heat transfer and setting the appearance,
texture, and taste. Coconut oil has a high smoke point (350°F) so fried
products do not appear or feel greasy or waxy in the package and in the
mouth.
Rice Krispies and nutrition bars
Coconut oil, naturally solid at room temperature, entraps air to increase
volume and create an aerated texture in Rice Krispies and nutrition
bars, and stabilizes the structure while cooling to room temperature
without compromising texture. Coconut oil acts as a pan release for easy
removal from the pan and also making the products easier to cut.
Frosting and icing
Ready-to-eat frostings may be aerated (cupcakes) or flat (cinnamon
rolls). Coconut oil, naturally soft at room temperature, entraps
air effectively to produce fluffy frostings. Its semi-solid form and
whippability lend substantial body and mouthfeel to fondants, ganache,
cream cheese icing, and royal icing.
COCONUT OIL - A BETTER WAY TO BAKE
Bioriginal RBD & VCO Coconut Oils:
Bioriginal Coconut Oils are offered in RBD and VCO forms to allow for a range of experience and flavors in bakery applications:
RBD
VCO
Copra (dried coconut) is cleaned, ground, steamed then
pressed to express coconut oil which is then refined,
bleached, and deodorized—the RBD extraction process.
Extracted by wet process, directly from coconut milk and therefore
retains vitamin E and polyphenols from the coconut milk.
With virtually no taste RBD coconut oil allows for the finished Since VCO does not go through the refining, deodorizing and bleaching
products to taste as intended and indistinguishable from the
process it lends a light coconut flavor in baking applications. The
original when used as a PHO replacement.
pleasant aromas and flavor of VCO offer additional dimensions of taste
and eating experience to bakery products.
Both, organic and conventional varieties are white in color.
VCO is mostly organic and white in color.
RBD has a low viscosity and therefore feels less greasy than
other oils.
VCO retains Vitamin E and polyphenols from the coconut milk and has a
slightly higher viscosity than its RBD counterpart.
VCO is offered in two grades: select grade and reserve grade. Select
grade is lightly filtered and may have brown particles at the bottom.
Reserve grade is triple filtered using a propriety filtering process that
removes all impurities.
Quality & Safety Certifications:
Bioriginal has established long term, personal relationships with multiple certified organic coconut oil producers and farmers in their 14
years of experience in sourcing, processing and packaging coconut oil. Bioriginal has evolved into one of the largest VCO buyers from the
top VCO processors in the Philippines and Sri Lanka.
Bioriginal has stringent qualification and assessment that all coconut suppliers must pass, regardless of their size. Bioriginal organizes third
party inspections as well as regular internal QC onsite audits of suppliers.
Bioriginal coconut oil is certified BRC, GMP, HACCP, Organic (NOP, QAI, JAS, Ecocert), Kosher, Halal and Non-GMO Project Verified.
Bioriginal is a GMP supplement grade facility, applying the same level quality and testing requirements to all products, both supplement
and food.
Process: Once the coconut oil has been extracted it is shipped to Canada where it is re-analyzed for quality and safety. Bioriginal uses a
four-point test on every batch to ensure consistent color, clarity, taste and smell. The oils are also tested for safety.
www.bioriginal.com
T: 306-975-1166 | E: [email protected]
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