Cooking with MELT® Organic

If you’ve ever cooked with tub margarines or other butter substitutes, you know the problem. Under heat, the water in these products begins to separate from the fat. Cookies go flat, cakes too.

MELT Organic performs like real cream butter because its primary ingredients (organic virgin coconut oil and palm fruit oil) are prized around the world for their stability under heat. Because of this stability, MELT Organic is slow to break down and oxidize, making it ideal for baking and sautéing. Just like butter, MELT Organic can burn on the cook top so it is important to heat MELT Organic slowly and not allow it to reach extremely high temperatures.

Some of the other oils in MELT Organic are more sensitive to high heat and can oxidize at high temperatures, potentially reducing the benefits from their antioxidants. Some studies have shown that combining polyunsaturated vegetable oils (like canola oil) with non-hydrogenated vegetable fats (like organic virgin coconut oil and palm fruit oil) may reduce the rate of oil oxidation.

Use MELT Organic as a delicious alternative to butter in all of your favorite recipes!

 

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