This oil is made like no others in Asia. It combines the cold pressing of freshly dried coconut flesh with centrifugation to remove fine proteins and clarify the oil.
- The fresh coconuts are opened and grated.
- Then the grated coconut is dehydrated at low temperatures, drying the coconut into fresh, crisp flakes.
- These flakes are then "pressed" to yield delicious oil that also contains many of the nutrients and flavors of the fresh coconut.
- This oil is a bit cloudy because of the proteins and other components it contains, so it is then placed into a centrifuge to "spin out" the fine particles and clarify the oil.
Through the years the process of manufacturing virgin coconut oil has gone through many changes and innovations. Cold Pressed coconut oils, though they realize the highest yield of any of the methods of producing coconut oil, often had a toasted coconut flavor because of high heat or they became rancid tasting because of oxidized proteins that remained in the oil. This newest manufacturing technique is outstanding. It allows for the manufacture of a raw coconut oil which does not contain any of the microscopic proteins many manufacturers still struggle to overcome. It has a mild coconut flavor and is delicious in baked goods. It is a delightfully pure oil and likely to be a favorite of those who love to eat coconut oil right off the spoon. Don't be afraid to give it a try - we believe you will be pleasantly surprised! This oil is an excellent, high quality virgin coconut oil made by dehydrating the flesh of the coconut and then pressing out the oil. This virgin coconut oil rivals our Centrifuged Oil for taste and quality, but has a slightly stronger coconut taste. It is very popular in the Philippines.
This Virgin Coconut Oil is an oil extracted from fresh, dehydrated coconut. It retains a coconut flavor and aroma. This oil is clear and colorless in the liquid state and an immaculate white when solid. No chemicals or heat are used in any stage of the process.
||Methods of Analysis
|% FFA (as lauric acid)
||AOCS Official Method Ca 5a 40
||AOCS Official Method Cd 4d 92 53
||0.04% - 0.11%
||AOCS Official Method Ca 26-25/3a-46
||AOCS Official Method Cd-3-25
||AOCS Official Method Cd 8 53
|Iron (Fe) ppm
||Atomic Absorption Spectrophotometry
|Total Plate Count
|Yeast and Molds
Typical Fatty Acid Profile (by HPLC):
||Gas Chromatography (CRL 10.004)
How To Choose Virgin Coconut Oil
The Cold Pressed Virgin Coconut Oil and the Centrifuge Extracted Virgin Coconut Oil both melt in your mouth with a nice mild coconut flavor. Both of them have very low moisture content and a very long shelf life. Neither virgin coconut oil is heated during any of the processes. They are both made from non-hybridized, organic coconuts harvested and processed in the Philippines and Thailand.