Is there any taste/texture difference between refined vegetable oils at temperatues above melting point

I am making vegan cheese and it calls for a lot of refined coconut oil. I am wondering If I were to substitute out half the refined coconut oil for equal parts of another flavorless vegetable oil would it make a difference in taste or texture once it is melted. The rationale for using coconut oil is so that it is solid at room temperature like regular cheese, but I am only concerned about the final melted product.

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Does vegetable oil have a high or low melting point?

Melting Point of Vegetable Oil The melting point of vegetable oils varies greatly depending on the type: sunflower oil and safflower oil (2 \xbaF, -17 \xbaC), canola oil (14 \xbaF, -10 \xbaC), olive oil and sesame oil (21 \xbaF, -6 \xbaC), peanut oil (37 \xbaF, 3 \xbaC) are just a few.

What oils are carcinogenic when heated?

The Woman's lifestyle magazine M2Woman recently ran the headline "Science reveals that this commonly used kitchen staple is carcinogenic" The accused kitchen staple is vegetable oil: canola, sunflower, and olive specifically. M2Woman claims these common cooking emollients are "proven to be carcinogenic".

Why does coconut oil have a melting point that is similar to fats from animal sources?

Why does coconut oil have a melting point that is similar to fats from animal sources? Although coconut oil comes from a plant source, it contains large amounts of saturated fatty acids and small amounts of unsaturated fatty acids.

What is melting point of oil?

Common oils from animals or plants and their melting points.OilMelting Temperature (oC)Cocoa butter34Coconut Oil25Cotton Seed Oil-1Lard4113 more rows

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