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How Our Cold Pressed Coconut Oil Is Made:
First 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 lightly filtered to remove particles of larger size.
This coconut oil has a very mild coconut flavor and adds delicious flavor to baked goods. Like our Centrifuged Virgin Coconut oil, this Cold Pressed oil remains raw throughout the process. It is a delightfully pure oil and likely to be a favorite of those who love to eat coconut oil right off the spoon.
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More Info
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Cold Pressed Coconut Oil (cont.)
In Summary:
This oil is an excellent, high quality extra virgin coconut oil made by dehydrating the flesh of the coconut and then pressing out the oil. This extra virgin coconut oil rivals our
Centrifuged Oil for taste and quality, but has a more mild coconut taste. It is very popular in the Philippines and quickly becoming popular in the United States.
Product Specification
Cold Pressed Extra Virgin Coconut Oil
Product Description
This Extra 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.
Typical Analysis:
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Parameters
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Typical Values
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Methods of Analysis
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% FFA (as lauric acid)
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<0.02%
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AOCS Official Method Ca 5a 40
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Iodine Value
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4.6
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AOCS Official Method Cd 4d 92 53
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% Moisture
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0.04% - 0.11%
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AOCS Official Method Ca 26-25/3a-46
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Saponification Value
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341
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AOCS Official Method Cd-3-25
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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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Iron (Fe) ppm
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1.2 ppm
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Atomic Absorption Spectrophotometry
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Total Plate Count
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None Detected
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AOAC
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Pathogens
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None Detected
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AOAC
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Yeast and Molds
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None Detected
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AOAC
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Typical Fatty Acid Profile (by HPLC):
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Carbon Chain
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Typical Values
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Fatty Acid
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Method
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C6
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0.2%
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Caprolic Acid
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Gas Chromatography (CRL 10.004)
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C8
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4.8%
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Caprylic Acid
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C10
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4.8%
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Capric Acid
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C12
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54.5%
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Lauric Acid
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C14
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18.8%
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Myristic Acid
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C16
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8.3%
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Palmitic Acid
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C18:0
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2.8%
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Stearic Acid
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C18:1
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5.0%
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Oleic Acid
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C18:2N6
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.8%
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Linoleic 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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