Discover Coconut Oil
Coconut Oil is extracted from the kernel or meat of mature coconuts harvested from the coconut palm. With its high saturated fat content, coconut oil is slow to oxidize making it resistant to rancidification, giving the product up to six months at 24 °C (75 °F) without spoiling.
3 basics of oil processing: material preparation, extraction and purification.
Cold pressing applies to the middle stage (extraction) of the oil processing; it is the initial extraction of oil emulsion from the raw coconut meat. Cold pressing eliminates solvent extraction and heat application before and after pressing producing a chemically free product.
RBD (Refining, Bleaching and Deodorizing), a series of purification in the final stage of the processing. High heat is used to deodorise the oil resulting to a product with a bland taste and with little or no odour, then it goes into filtration to remove all impurities before the final stage of refining to remove free fatty acids and prolong product shelf life.
Types of Coconut Oil:
Fully Refined Coconut Oil: refers to coconut oil that has been refined, bleached and deodorised. It is derived from dried coconut meat known as copra. Oil extracted from copra is purified to remove the presence of contaminants during the drying process and then deodorised to get rid of the distinctive coconut flavour and aroma.
Unrefined Coconut Oil: often referred to as “Virgin” or “Pure” coconut oil. The oil is extracted from fresh coconut meat. The fresh coconut meat can be processed either by wet milling or quick drying. Quick drying is the most common method used by promptly drying the coconut meat and oil is mechanically expressed. Wet milling on the other hand is a process wherein the coconut milk expressed from the fresh coconut meat is boiled and fermented or separated to extract oil. The quick process means the oil does not require bleaching or use of any additives giving the product that distinct coconut flavour and aroma.