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How Our Certified Organic Centrifuged Coconut Oil Is Made
Our Centrifuged Coconut Oil is USDA Certified Organic by ICS (Internation Certification Services). It is made from fresh coconuts that are shelled, chopped and then gently expeller pressed. The temperatures of the coconut flesh and the resulting coconut milk emulsion are carefully monitored to insure they do not exceed 25° C or 78.8° F (room temperature). Once the coconut is shelled, it takes less than 45 minutes to produce the milk. The resulting coconut milk emulsion is then chilled slightly to 10° C (50° F) so that the oil will "pull out of solution" and separate. Next, the cooled milk, by use of a large centrifuge, is separated into a pure oil and a "skim" coconut milk. The milk is discarded and the oil is placed in drums for shipment to the U.S. The centrifuge works like a cream separator used for separating cream from cow's milk. It requires quite a few passes through this chilled centrifuge to obtain pure oil, but the result is absolutely fabulous.
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More Info
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Taste Testing
In performing blindfolded taste tests with a selected panel, we have now sampled over 50 different virgin coconut oils here at Wilderness Family Naturals. We initially sold a Traditional Philippine virgin coconut oil made by fermentation, then we sold a South Pacific virgin coconut oil (DME, direct microexpeller). We have also sold certrifuged coconuts from other sources. Through the years, we have discontinued carrying these oils after finding new virgin coconut oils of higher quality. We always like to know which oils come out the winner in blindfolded taste-tests. In addition, we look at laboratory analysis data and certificates of analysis on every oil submitted to us. It is our desire to only carry the highest quality virgin coconut oils, with the longest shelf life and purest taste.
Our current centrifuged, virgin coconut oil is creamy and smooth when it is in a semi-solid state. It is completely clear like spring water when it is in a liquid state. It is pure white when it is in a solid state. It has a very mild, light coconut taste. This oil consistently rates number one every time it is taste-tested. However, our
Cold-Pressed Virgin Coconut Oil now rivals it. The main difference between the two oils is taste/flavor with the Cold-Pressed Virgin Coconut oil having more of a sweet coconut flavor. Those who eat coconut oil raw or in raw treats may prefer the Cold Pressed Virgin Coconut oil. Those who use coconut oil in a variety of applications for cooking may want a milder coconut flavor and prefer the Centrifuged oil. They are both wonderfully delicious oils.
More Virgin Coconut Oil Information
Lauric Acid
The one thing that sets this oil apart, even from our other oils, and definitely from all other virgin coconut oils is its high lauric acid content. Lauric acid is the fatty acid with 12 carbons in it. Most coconut oils contain 46-49% lauric acid, although some coconut oils test out as low as 42%. Our special centrifuged oil, unlike all the others, contains a whopping 57% lauric acid!! In addition, this coconut oil is higher in medium chain fatty acids than any other coconut oil we have seen (almost 75%), and it contains virtually no polyunsaturated fats.
Product Specification
Centrifuge Extracted Virgin Coconut Oil
Product Description
This Virgin Coconut Oil is extracted from fresh, wet-milled coconut milk. 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. It is certified organic.
Typical Analysis:
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Parameters
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Typical Values
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Methods of Analysis
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% Moisture
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0.016%
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AOCS Official Method Ca 26-25/3a-46
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Peroxide Value
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0
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AOCS Official Method Cd 8 53
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Total Plate Count
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None Detected
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BAM Method
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Pathogens
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None Detected
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BAM Method
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Yeast and Molds
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None Detected
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BAM Method
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Typical Fatty Acid Profile (by HPLC):
Fatty Acid,
Carbon Chain %
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Typical %Value
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Method
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C6
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0.6
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Caprolic Acid
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Gas Chromatography
(CRL 10.004)
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C8
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7.6
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Caprylic Acid
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C10
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6
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Capric Acid
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C12
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57.1
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Lauric Acid
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C14
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16.5
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Myristic Acid
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C16
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6.4
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Palmitic Acid
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C18:0
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0
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Stearic Acid
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C18:1
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3.7
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Oleic Acid
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C18:2N6
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0
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Linoleic Acid
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C20
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0.1
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Arachidic Acid
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C24
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0
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Lignoceric Acid
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How To Choose Extra Virgin Coconut Oil
The Cold Pressed Extra 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.
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Cold Pressed Process
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Centrifuge Extraction Process
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Neither extra 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.
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Extra Virgin Coconut Oil made by Cold Pressing has a very mild coconut flavor. It also has that smooth deliciousness that people have come to expect from Wilderness Family Natural's coconut oil.
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If taste is important to you, this oil has a smooth, light but sweet coconut taste that is not over-powering. Some people are surprised at how mild it is. The taste is very smooth, and a true delicacy.
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If price is important to you, the Cold Pressed Extra Virgin Coconut Oil costs us less, and we pass that savings on to you.
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If medium chain fatty acids are important to you, especially lauric acid, then the centrifuged virgin coconut oil we carry will give you a higher percentage of lauric acid than any other coconut oil.
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There was a study done at the University of the Philippines in Manila comparing all the different methods of manufacturing extra virgin coconut oil. The doctor who heads up the study (Dr. Dayrit) came to the conclusion, after much analytical work, that cold-pressed oil had the most trace nutrients in it. He believes it surpasses the traditional fermentation process and the centrifuge process in quality of those additional "nature-made biochemical's."
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If you are looking for a coconut oil with the highest heat stability of all coconut oils, this is the one. Standard coconut oil still contains about 6% mono-unsaturated fat and 2% polyunsaturated fat. The polyunsaturated fats are not heat stable, and the monounsaturated fats, though fairly stable can still oxidize. This Centrifuged coconut oil contains virtually no polyunsaturated fat, and half the mono-unsaturated fats when compared to other coconut oils.
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These coconut oils are USDA NOP Certified Organic.
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