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Extra Virgin Centrifuged Coconut Oil

Organic and Raw

Coconut oil

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Production Process


The finest 11-month old organically certified coconuts are carefully selected and processed within 48 hours from harvest.	The coconut are shelled, chopped and gently expeller-pressed within 45 minutes and always maintaining at temperature below 40ºC (104ºF), creating raw, unrefined coconut milk.	The coconut milk is spun and separated 3 times through a state-of-the-art centrifuge system, perfectly isolating the raw coconut oil.	This raw, extra virgin coconut oil is gently vacuumed into our leak-proof jars within 2 hours from opening of the nuts.

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The Gold Standard For The Best Quality Virgin Coconut Oil

A water like oil that has a light aroma and taste.
Its light and smooth texture makes it easily absorbed by your skin in seconds! Does not leave a strong coconut aroma.
The fresh light aroma ensure only fresh and good quality coconut have been used for the production.
Contains 50% lauric acid and 64% of natural MCT.
Maintain most of the antioxidants.

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Comparison Of Virgin Coconut Oil Extraction Method

Centrifuged

Cold Press

Coconut meat is extracted, ground and expeller - pressed to create coconut milk.
The whole process kept under 44℃ and completed in 30 minutes.
　3 - stage centrifuge: skim milk , phospholipid and oil extractions.
Oil is vacuum - dried to reduce moisture to below 0.05%.

Ground coconut meat is hot - air - dried at 80℃ or higher.
Dried meat pressed in water - cooled expeller at 48℃.
Oil filtered or centrifuged.

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Characteristics

Centrifuged	Cold Press
Natural mild coconut aroma, without contamination with fermentation and heating aromas. Water like oil and thin least "greasy" texture. Can only accept the most fresh coconut. Close to zero peroxide. Real raw and unrefined. Maintain most of the antioxidants of coconut oil. Highest purity of VCO commercially available.	Relatively strong heat-generated aroma. Thick "greasy" texture. The strong aroma can allow more flexible use of lesser freshness coconuts because the strong aroma can cover the unfreshness. Has higher peroxide. Not raw, has been contaminated by heating as evidence by the strong aromas that does not exist in fresh coconut meat. The antioxidants loss during drying process.

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