So, I was browsing the dairy section at Edeka, primarily the fats, and after a while I realized I was staring at a package with "Kokosfett" labelled on it. I picked up the package, and it said that it was "pure, non-hydrogenated coconut fat" and was "flavor free" (quoted text was originally in German).
Anyway, I bought a cube, took it home, and tasted some. The texture was different, more of a creamy feel than the cooling sensation that unrefined virgin coconut oil has, and there was definitely no coconut flavor to it.
My question boils down to - is this safe to eat? I'm guessing it's refined, is it worth it to eat refined CO?
Worse comes to worse, I'll just stick to eating a pound of Kerrygold a week, like I'm doing now.
asked byBristlebeard (2297)
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on October 10, 2011
at 10:08 PM
It's of similar quality as Crisco here in the US, only made of coconut oil and Crisco I think of palm oil? Anyway, it's only used for frying and baking and probably tastes slightly rancid? I am originally from Germany, I don't like the taste of coconut anything or Kokosfett, I use only butter, always have. You should have access to much better quality butter in Germany than Kerrygold. Just search the local "Biol??den" and weekly markets and ask the right questions on where the butter is from, how the cows are kept (even if grass fed in the summer many are grain fed in the winter), the golden color in German butter is added with betacarotene, never assume that it's because the cows eat alot of grass. And I doubt that Kerrygold cows are fed any different. But research the policies of Bioland and Demeter and others, check out the markets, big butter blocks at the dairy stand doesn't mean it's fresher or better or grass fed, just not packed yet. There are so many small organic farms in Germany, especially if you are further East, and you should also be able to find raw butter, just search and ask around. Avoid the "Reformh??user", that's mostly crap. Oh yeah, and German butter is generally never salted (which is why I have so much trouble finding palatable butter here in the US, fortunately there's also Kerrygold unsalted). The S????rahmbutter is for baking and cooking, the Sauerrahmbutter is cultured and for topping veggies.
on October 10, 2011
at 07:15 PM
Looks like a block of butter. Was it refrigerated? My pure coconut oil is solid at room temperature, but it turns to liquid with just a little more heat. Hard to see it being sold that way if it was pure oil, so could be something else in there (otherwise could get messy on a hot day in the car).
In terms of flavor, the more refined, the less flavor. Also, in general, the more refined, the crappier the source material (they have to refine it more to get rid of the impurities). Not saying that's the case here though. I was always under the impression that the Germans were more anal on the quality of their foods.
on October 10, 2011
at 06:45 PM
That looks awesome, I'd like to try some! All coconut oil is refined, some just more so than others.
on September 20, 2012
at 11:26 AM
I live in Germany, and just discovered the stuff you're using. I get it in "Tegut". It's refined coconut oil, and may or may not contain some traces of solvent (heptane). If you're cooking with it, or putting it in your coffee, more solvent should be driven off I guess.
Palmin is partially hydrogenated, so may contain low levels of trans fats. If totally hydrogenated, less of an issue, but total hydrogenation is probably impossible. The levels will be negligible compared with a typical margarine or vegetable shortening.
In the end, I like the Kokosfett product, for cooking and coffee, and don't trust Palmin. If you want coconut aroma in your coffee, though, you have to buy much more expensive virgin oil.
on February 09, 2012
at 08:07 PM
Please check Palmin
"Palmin® ist ein 100% reines Kokosfett"
You will find this product in supermarkets quite often, not at Aldi I suppose.
Don't mix up with "Palmin soft", in which they put some vegetable oil to provide a butter-like consistency for people who can't deal with a bar of rock solid fat.