Virgin Coconut Oil

févr. 16, 2022
Coconut, Sri Lanka
2,409 Vues

Virgin coconut oil (VCO) is the newest, high-value coconut product that is highly sought after for its human, nutraceutical, and functional food advantages and the global demand for VCO is steadily expanding.

The rising number of published books, literature, results of medical studies, anecdotal tales, and online material praising the good effects of coconut oil on the human body can be attributed to the increased demand for VCO.

What is VCO?

Vergin coconut oil is the oil collected by mechanical or natural means from the fresh, mature kernel (meat) of the coconut, with or without the use of heat, without chemical refining, bleaching, or deodorizing, and without altering the character of the oil. Without additional processing, virgin coconut oil is acceptable for human consumption.

Making Virgin Coconut Oil

Virgin oil is derived from coconut milk, which is obtained from fresh coconuts. After the oil is separated from moisture, it passes through many processes such as fermentation, churning (centrifugal separation), chilling, and enzyme activities.

The raw ingredients and extraction procedure of virgin oil do not permit the use of heat. As a result, it is critical to exercise utmost caution while picking the kernel and raw component coconut milk should not be exposed to heat or sunlight during the whole procedure. Virgin coconut oil is sometimes produced directly by cold compression of fresh dry coconut flour, a process known as micro expelling.

The cold compression process of extracting virgin coconut oil is regarded significantly superior to the fermentation approach. Because fermented oil contains a high moisture content, it spoils quickly. If you need to melt the oil during the winter, put it in a tiny glass and place it in warm water; never melt it directly on the stove.

Identity characteristics of VCO

Fatty acid content

The fatty acid content of VCO should be measured using Gas Liquid Chromatography (GLC) in line with the table below.

Common name	Composition (%)
Caproic acid	~0.7
Caprylic acid	4.6-10
Capric acid	5-8
Lauric acid	45.1 and above
Myristic acid	16.8-21
Palmitic acid	7.5-10.2
Oleic acid	5-10
Linoleic acid	1-2.5

Colour

The look of virgin coconut oil is that of transparent water. The color of the oil is caused by pollutants in the oil (as in tapahan drying of copra) or by high temperature processing and microbial contamination of the coconut meat prior to oil extraction, according to research conducted under the Philippines/UK Aflatoxin Reduction in Copra Project.

Aroma

There is no rancid odor in a high-quality VCO. It has a sweet coconut scent that can range from light to strong depending on the extraction method utilized.

Taste

Off-flavors or a sour taste should be avoided in a high-quality VCO. When swallowed, it should not induce irritation in the neck, since this indicates that the free fatty acid concentration is already greater than the recommended level.

What is the difference between VCO and normal coconut oil?

Coconut oils are normally offered in two varieties: virgin and refined oil. The major distinction between conventional refined and virgin coconut oil is in the manufacturing and extraction processes.

Virgin Coconut Oil (VCO) is made by cold-pressing the liquid from the coconut meat and then extracting the oil from milk and water. It has a milky look. It is all natural, unbleached, and cold-pressed. Virgin coconut oil is well-known for its pleasant scent, flavor, potent antioxidants, healthful fatty acids, and necessary vitamins, to mention a few.

Virgin coconut oil is extracted from coconuts without the use of heat. It is becoming more popular throughout the world in contrast to regular coconut oil due to its essential nutrients and advantages.

Refined coconut oil is refined and treated using heat. Because it is prepared from dried coconut or copra, it has very little coconut flavor. RBD stands for refined, bleached, and deodorized coconut oil. During the RBD process, the oil is deodorized using high heat and then filtered through clays to bleach the oil and eliminate contaminants. To provide a longer shelf life, sodium hydroxide is added to the finished product.

Although refined coconut oil is less costly, it is not usually recommended since it loses all of its nutritional value during the manufacturing process.

Uses of VCO

The current emerging major uses of VCO are as:

a hair and skin conditioner;
an oil base for various cosmetic and skin care products;
a carrier oil for aromatherapy and massage oils;
a nutraceutical and functional food.

What are VCO's health rewards?

Virgin coconut oil has a distinct flavor and aroma and is high in vital fatty acids and antioxidants. This liquid gold has a variety of medical and therapeutic qualities.

Coconut oil's medium chain (C8–C12) lipids have a structure that is comparable to the fats found in mother's milk, which provide immunity to newborns. Adults experience comparable benefi cial effects.
VCO has anti-inflammatory, anti-microbial, and antioxidant capabilities that protect arteries from atherosclerosis and the human heart from cardiovascular disease.
VCO helps to strengthen the immune system.
VCO protects against heart disease by raising HDL, which gathers extra or unused cholesterol in the body for elimination via the liver.
VCO protects against infectious infections that are resistant to known antibiotics.
VCO is quickly digested without the use of bile and travels straight to the liver for energy conversion.
VCO increases metabolism, increases energy, and reduces fat deposition, reducing obesity.
VCO enhances dietary nutritional value by boosting vitamin, mineral, and amino acid absorption.
VCO is the only natural, low-calorie fat in the world.
VCO prevents cancer-causing chemicals from acting.