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I discovered recently that adding baking soda to a recipe can neutralize the strong flavours of the coconut oil. Does anyone know how it is working and what is, in a simple way, the chemical reaction for this?

Thank you very much.

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    $\begingroup$ Seems like you're using unrefined coconut oil? From my memory baking soda could neutralise the lauric acid. Actually to convert unrefined to refined they put it through a process that has a sub-process of neutralisation to help reduce the strong flavour! $\endgroup$
    – Desai
    Commented Jan 28, 2021 at 15:00
  • $\begingroup$ On the light of Desai comment OP you might specify it the flavor reduced was the coconut one or any other taste/note. $\endgroup$
    – Alchimista
    Commented Jan 29, 2021 at 10:11

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