Virgin Coconut Oil (VCO) is a naturally processed, chemically free product from fresh coconut milk, meat, or residue. Producing it from the fresh meat involves removing the shell and washing, then either wet-milling or drying the residue, and using a screw press to extract the oil. VCO can also be extracted from fresh meat by grating and drying it to a moisture content of 10–12%, then using a manual press to extract the oil. Producing it from coconut milk involves grating the coconut and mixing it with water, then squeezing out the oil. The milk can also be fermented for 36–48 hours, the oil removed, and the cream heated to remove any remaining oil. A third option involves using a centrifuge to separate the oil from the other liquids. Coconut oil can also be extracted from the dry residue left over from the production of coconut milk.
Virgin Coconut Oil has a high percentage coconut oil content with low free fatty acid and peroxide value. Because it is moisture free, it is highly resistant to spoilage or rancidity.
Uses
Virgin Coconut Oil is used in food, cosmetic and pharmaceutical preparations. Its high lauric acid content helps prevent bacterial, viral and fungal infections. Its ability to preserve the body’s anti-oxidant reserves also helps keep skin soft and smooth.
Product Characteristics Of Virgin Coconut Oil
- High percentage coconut oil content
- Water white in color
- Mild distinct coconut aroma and flavor
- Contain low free-fatty acid and peroxide value
- Contain natural Vitamin E
- High resistance to spoilage
For more details, Contact: the Director
Industrial Technology Development Institute (ITDI)
Tel. No.: (632) 837-2071 to 82 loc. 2182
Fax. No.: (632) 837-3167