Centrifuge Extracted

How Our Certified Organic Centrifuged Coconut Oil Is Made

Wilderness Family Naturals' Centrifuged Virgin Coconut Oil is USDA Certified Organic by ICS (International 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 40° C or 104° F. Once the coconut is shelled, it takes less than 45 minutes to produce the milk. This coconut milk, with the aid of a series of centrifuges, separates the oil from the water components of the milk. The centrifuge works like a cream separator used for separating cream from cow's milk. It requires a series of passes through 6 different centrifuges before a pure oil is isolated, but the result is absolutely fabulous. Lastly, a slight vacuum is placed on the coconut oil to remove any remaining traces of moisture. Once all moisture is removed, the oil is packaged into new stainless steel drums for shipment to the US.

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, many believe Wilderness Family Naturals' Cold-Pressed Virgin Coconut Oil rivals it. The main difference between the two oils is taste/flavor with the Cold-Pressed Virgin Coconut oil having a stronger flavor. Those who eat coconut oil raw or in raw treats generally prefer the Centrifuged Coconut Oil and definitely, those who use coconut oil in a variety of applications and want a milder coconut flavor prefer the Centrifuged oil.

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 micro-expeller extracted). We have also sold centrifuged coconut oils from other sources. Through the years, we have discontinued carrying many of these oils as better quality virgin coconut oils were discovered. It is important to us 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.

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More Virgin Coconut Oil Information

Lauric Acid in Coconut Oil

The one thing that sets coconut oil apart from all other 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!! Because this coconut oil has virtually no polyunsaturated fats and such high lauric acid values, it consists of over 70% medium chain fatty acids (Caprolic, Capryllic, Capric and Lauric Acid are all medium chain fatty acids).

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:

Typical Fatty Acid Profile (by HPLC):

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.

Cold Pressed Process	Centrifuge Extraction Process
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.
Virgin Coconut Oil made by Cold Pressing has a stronger coconut flavor than the Centrifuged Coconut Oil, however, it also has that smooth and creamy texture you find in Coconut Oil made by Centrifuge.	If a mild 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.
If price is important to you, the Cold Pressed Virgin Coconut Oil costs us less, and we pass that savings on to you.	If medium chain fatty acids or lauric acid is/are important to you, then this centrifuged virgin coconut oil will give you a higher percentage of lauric acid and hence medium chain fatty acids than any other coconut oil.
There was a study done at the University of the Philippines in Manila comparing all the different methods of manufacturing virgin coconut oil. The doctor who heads up the study (Dr. Dayrit) came to the conclusion, after much analytical work, that cold-pressed virgin coconut 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."	If you are looking for a coconut oil with the highest heat stability of all coconut oils, this is the one. Most 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 fats, and half the mono-unsaturated fats when compared to other coconut oils.
These coconut oils are USDA NOP Certified Organic.