Coconut Oil

If you are looking for pure organic China coconut oil from professional supplier,Website:http://www.chinaplantoil.com, or checking coconut oil benefits and price with professional company, please feel free to contact Yuanjian Biological Technology.Basic Information: Other Name: Virgin coconut oilOrigin: ChinaAppearance: Colorless to Pale Yellow LiquidPurity: 100% PurePlant Used: FruitsGrade: Cosmetics GradeCAS: Standard: CP2015Organic: YESExtraction Method: Cold PressedOEM: YESPrice: NegotiatedSupplier: YuanJianBioSample: FreeEmail: [email protected] DescriptionCoconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature organic coconuts harvested from the coconut palm (Cocos nucifera). It has various applications and benefits. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling.Health authorities advise against regular consumption of coconut oil due to its high levels of saturated fat(similar to that of animal fat) having potential to increase risk of cardiovascular disease.ProductionDry processCoconut oil can be extracted through "dry" or "wet" processing. Dry processing requires that the meat be extracted from the shell and dried using fire, sunlight, or kilns to create copra.The copra is pressed or dissolved withsolvents, producing the coconut oil and a high-protein, high-fiber mash. The mash is of poor quality for human consumption and is instead fed to ruminants; there is no process to extract protein from the mash. A portion of the oil extracted from copra is lost to the process of extraction.Wet processThe all-wet process uses raw coconut rather than dried copra, and the protein in the coconut creates an emulsion of oil and water.The more problematic step is breaking up the emulsion to recover the oil. This used to be done by prolonged boiling, but this produces a discolored oil and is not economical. Modern techniques use centrifuges and pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, or some combination. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10–15% lower yield, even compared to the losses due to spoilage and pests with dry processing. Wet processes also require investment of equipment and energy, incurring high capital and operating costs.Proper harvesting of the coconut (the age of a coconut can be 2 to 20 months when picked) makes a significant difference in the efficacy of the oil-making process. Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yields.Conventional coconut oil processors use hexane as a solvent to extract up to 10% more oil than produced with just rotary mills and expellers. They then refine the oil to remove certain free fatty acids to reduce susceptibility to rancidification. Other processes to increase shelf life include using copra with a moisture content below 6%, keeping the moisture content of the oil below 0.2%, heating the oil to 130–150 °C (266–302 °F) and adding salt orcitric acid.Virgin coconut oil (VCO) can be produced 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.A thousand mature coconuts weighing approximately 1,440 kilograms (3,170 lb) yield around 170 kilograms (370 lb) of copra from which around 70 litres (15 imp gal) of coconut oil can be extracted.Refined oil"Refined, bleached, and deodorized" (RBD) oil is usually made from copra, dried coconut kernel, which is placed in ahydraulic press with added heat and the oil is extracted. This yields practically all the oil present, amounting to more than 60% of the dry weight of the coconut. This "crude" coconut oil is not suitable for consumption because it contains contaminants and must be refined with further heating and filtering.Another method for extraction of coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases, andproteases on diluted coconut paste.Unlike virgin coconut oil, refined coconut oil has no coconut taste or aroma. RBD oil is used for home cooking, commercial food processing, and cosmetic, industrial, and pharmaceutical purposes.HydrogenationRBD coconut oil can be processed further into partially or fully hydrogenated oil to increase its melting point. Since virgin and RBD coconut oils melt at 24 °C (76 °F), foods containing coconut oil tend to melt in warm climates. A higher melting point is desirable in these warm climates, so the oil is hydrogenated. The melting point of hydrogenated coconut oil is 36–40 °C (97–104 °F).In the process of hydrogenation, unsaturated fats (monounsaturated and polyunsaturated fatty acids) are combined with hydrogen in a catalytic process to make them more saturated. Coconut oil contains only 6% monounsaturated and 2% polyunsaturated fatty acids. In the partial hydrogenation process, some of these are transformed into trans fatty acids.FractionationFractionated coconut oil provides fractions of the whole oil so that its different fatty acids can be separated for specific uses. Lauric acid, a 12-carbon chain fatty acid, is often removed because of its high value for industrial and medical purposes.The fractionation of coconut oil can also be used to isolate caprylic acid and capric acid, which are medium-chain triglycerides as these are used for medical applications, special diets and cosmetics, sometimes also being used as a carrier oil for fragrances.Product Features1.It is an excellent quality food-grade coconut oil that is NOT hydrogenated & contains NO trans-fatty acids2.100% natural3.Does not go through any chemical refining process4.None Hydro Carbonation5.Free from Cholesterol (All vegetable oils doesn't contain cholesterol)Usage1.It Can be used as a food supplement - Regular consumption of Virgin Coconut Oil is guaranteed to keep your health & in tip-top state.2.It will improve your immune system, and increase your energy levels among others.3.Perfect cooking medium as a substitute / alternative in recipes that need butter, margarine & other vegetable oils.4.VCO is a perfect medium for vegetable salad dressing.5.Applying VCO makes an excellent skin moisturizer & hair conditioner.6.Been consumed as a natural food supplementary for 1-2 spoons daily or eat with food or on its own as a food supplement for healthy living.Application1.Cooking & Baking Suitable for all types of cooking, baking and high temperature frying. Perfect for all Asian dishes.2.Salad Dressings & Smoothies Use as an alternative to other oils in salad dressings or as a base for smoothies and desserts3.Dairy free spread Parker virgin Coconut oil can be used to replace butter, margarine or other spread. It's got a fantastic flavour and makes a great dairy free spread.4.Hair & Body Care Can be used externally to nourish skin and hair.5.Anti-fungal Action Parker virgin  Coconut oil contains lauric acid, which has anti-fungal properties - you could even try massaging between your toes if you are prone to athlete's foot.Shipping & Storage:Delivery: Sea/Air shipping & International ExpressShipping Time: 2-3 working days after paymentPackage: 30ml /50ml/100ml: amber glass bottles, 1kg/5kg: aluminum drums.             25kg plastic barrels(30cm(length)*26cm(width)*42cm(height))             180kg Tinning iron drums (56cm(diameter )*90cm(height)) Storage: Kept away from strong light and heat. Shelf Life: 24 months