Coconut Oil

Coconut oil is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm. Coconut oil, also known as coconut butter, is a tropical oil with many applications. It is extracted from dehydrated Coconut Flesh / Dry coconut and coconut milk. Coconut oil contains mostly saturated fat, along with some unsaturated fat. Cold-pressed coconut oil is best for medium-heat cooking and excellent for baking and recipes where you want to impart a delicate coconut flavour.

The World Health Organization has banned coconut oil, saying that saturated fats build up on the walls of blood vessels, obstructing blood circulation and causing high blood pressure and other heart diseases. But there are 2 types of saturated fats in coconut oil. Medium chain fatty acids with low carbon content (C6,C8,C10, C12) and long chain fatty acids with high carbon content (C14,C16,C18..) . Depending on the method of production of coconut oil and the heat and pressure applied to it, the saturated fat content varies. Medicinal properties of coconut are due to its essential component (an important component of breast milk that provides immunity to humans) Lauric acid, a medium chain fatty acid, is C12

Western scientists who have researched about coconut oil, have reported that the properties of coconut oil may vary depending on the temperature we apply in the extracting process of turning coconut flesh into coconut oil. Accordingly, cold-processed virgin coconut oil contains 65% medium-chain fatty acids and 35% long-chain fatty acids, including up to 50% lauric acid. As the carbon content of coconut milk increases as coconut milk is heated, we get only up to 46% lauric acid (60% medium chain fatty acids/40% long chain fatty acids) in our traditionally prepared ventha / urukku velichenna (castor/steel coconut oil hot process virgin coconut oil).

Traditionally used wooden chucks/ Extractor  to extract the coconut oil is not giving much pressure and heat to extract the oil , so the coconut oil obtained from it contains 46% lauric acid, 60% medium-chain fatty acids and 40% long-chain fatty acids. This coconut oil is usually colorless and odorless or low. Knowing this information, virgin coconut oil orders from European/Western firms are determined VC to be odorless and colorless