Ok, i will try my best to explain the processings of vco.
First is the use of coconuts from organic trees. Then upon opening the white
meat has to be scraped/shredded without taking the brown husk behind it as this
contains iodine which will make it go bad faster. Upon finishing the scraping,
it will under go pressing : a) cold pressing by squeezing out the coconut milk
by hand or pressing mechanically then undergo below processing to extract the
oil or (b) using expeller pressed machine - this has high heat - 400F which at
the same time extracts the oil and is still considered virgin*.
If method (a) above is used: (1) it is either fermented for 16 hours at room
temp when the oil and water separate and the oil is schemed and filtered
several times -- no additives added just bottled after the filtration,
sometimes some people use heat no higher than 80F to rid of water (this is
still considered virgin coconut oil); or (2) refrigerate for a number of hours
then taken out to ferment where the separation is faster and better. After
scheming the oil:
(2a) Filtering many many times is a must but sees no heat. Natural room temp
of 90-95F is important. This oil is very good and has to be kept out of light
and heat - very sensitive, but truly virgin.
(2b) then directly put in the centrifuge machine to make sure no water is left.
This is also considered vco, some centrifuge machine have heat, some do not.
Still a very good oil.
Ridding the oil of water is very very important as co goes bad if water is
present. As seen on 2(a) machine use could be eliminated but patience is the
virtue here.
Use of heat gives stronger coconut taste and color. VCO with no heat and
properly filtered has milder flavor (almost unnoticeable) and transparent like
water in color.
Ok, i will try my best to explain the processings of vco.
First is the use of coconuts from organic trees. Then upon opening, the white
meat has to be scraped/shredded without taking the brown husk behind it as
this contains iodine which will make it go bad faster. Upon finishing the
grating, it will under go pressing: a) cold pressing by squeezing out the
coconut milk by hand or pressing mechanically (Omega juicer for household
users) then undergo below processing to extract the oil or (b) using expeller
pressed machine - this has high heat - 400F which at the same time extracts the
oil and is still considered virgin*.
If method (a) is used: (1) it is either fermented for 16 hours when the oil and
water separate and the oil is schemed and filtered several times -- no
additives added just bottled after the filtration, sometimes some people use
heat no higher than 80F to rid of water - this is still considered virgin
coconut oil; or (2) refrigerate for a number of hours then let out to ferment
where the separation is faster and better. After scheming the oil:
(2a) Filtering many many times is a must but sees no heat. Natural room temp
of 90-95F is important. This oil is very good and has to be kept out of light
and heat - very sensitive, but truly virgin. One has to be very patient on
this method. Can't do this for commercial use as it is too tedious.
(2b) then directly put in the centrifuge machine to make sure no water is left.
This is also considered vco, some centrifuge machine have heat, some do not.
Ridding the oil of water is very very important as co goes bad very fast if
water is present.
Then we come to the RBD oil. R-Rinse; B-Bleached; D-Deodorized. Most use
hexane and then steam distill to remove it. Problem is no one is sure if there
is residue of hexane left.
Hope this helps.
Melly
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*Most expeller pressed coconut oil are from copra. Grated coconut meat made to
sit under the sun and develops molds and dirty. However, some are made from
freshly grated coconut. The thing is know your supplier.
