Refined Coconut Oil Virgin Coconut Oil

Coconut oil is produced by saponification, acidification, washing with water, and dehydration of coconuts. Coconut oil is a type of vegetable oil, but it contains up to 80% to 90% saturated fatty acids, which is much higher than that of common other vegetable oils. The main saturated fatty acid in coconut oil is lauric acid, accounting for 47% to 54%. In addition, it also contains 18% myristic acid, 10% palmitic acid, and 2% stearic acid, etc. There is no sufficient scientific evidence to show that coconut oil has the function of protecting the cardiovascular system. At the same time, research institutions such as the World Health Organization, the National Institute of Medicine of the United States, and the American Heart Association all recommend limiting the intake of saturated fatty acids.

Products Description

Coconut oil, also known as coconut butter, is a non-volatile oil refined from the seeds of the coconut tree, which belongs to the palm family. It is soluble in dichloromethane and petroleum ether (with a boiling point of 65-70℃), slightly soluble in ethanol, and almost insoluble in water. It is obtained from coconut meat (dried). Coconut meat (dried) contains 65%-74% oil and 4%-7% water. Coconut trees grow on islands in tropical regions or along the coasts of continents.

The saponification value of coconut oil is very high, while its refractive index is very low. Through this method, it is possible to distinguish whether coconut oil contains other oils, and even to quantify it. This change is mainly caused by the fatty acid composition of coconut oil. The saturated content of the fatty acid composition of coconut oil is over 90%, but the melting point is only 24-27 degrees, which is due to the high content of carbonates. This is also the reason for the high Polenske value and Reichert-Meissl value. From the fatty acid composition of coconut oil, it can also explain why complete hydrogenation has little effect on the melting point of coconut oil (45.1 degrees).

Products Details

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Products Application

To increase the intake of medium-chain fats, replacing other cooking oils with coconut oil is the most convenient method. Since coconut oil is a saturated oil, cooking heating does not produce free radicals. The melting point of coconut oil is 23℃. Above this temperature, it is a liquid; below this temperature, it is a white paste. Its smoke point is relatively low, below 177℃. When baking bread, muffins or cooking with coconut oil, the oven temperature can be higher than this. Due to the moisture in the food, the internal temperature can still be below 100℃. Note that any cooking oil, if overheated, will produce harmful substances. Coconut oil is stable in performance and does not require refrigeration for storage. It can be kept at room temperature for at least 2-3 years.

Products Qualification

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