I pulled this off a coconut oil site and it very well could be the answer.
I am now looking up the boiling points of oil and the smoke points.
Why coconut cooking oil sometimes produces foam when used for deep-frying?
If we use coconut cooking oil exclusively, it will not foam when used for deep-frying. Problems of foaming arise when coconut cooking oil is being contaminated with other types of oil for example palm cooking oil. Coconut cooking oil has a different density and boiling point than other types of oil. Therefore, the differences in these properties will create excess foam when frying.
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