Product Description
Coconut oil can be extracted through "dry" or "wet"
processing. Dry processing requires the meat to to be extracted
from the shell and dried using fire, sunlight or kilns to create
copra.[2] The copra is pressed or dissolved with solvents,
producing the coconut oil and a high protein, high fiber mash. The
mash is of poor quality for human consumption and is instead fed to
ruminants; there is no process to extract the protein from the
mash. The preparation and storage of copra often occurs in
unhygienic conditions which results in a poor quality oil that
requires refining before consumption. A considerable portion of the
oil extracted from copra is lost due to spoilage, consumption by
insects and rodents, and during the extraction process. All "wet"
process involves raw coconut rather than dried copra, using the
protein in the coconut to create an emulsion of the oil and water.
The more problematic step is breaking up the emulsion to recover
the oil. Originally this was done through lengthy boiling, but this
produces a discolored oil and is not economical; modern techniques
uses centrifuges and various pre-treatments including cold, heat,
acids, salts, enzymes, electrolysis, shock waves, or some
combination of them. Despite numerous variations and technologies,
wet processing is less viable than dry processing due to a ****5%
lower yield, even compared to the losses due to spoilage and pests
with dry processing. Wet processes also requires an expensive
investment of equipment and energy, incurring high capital and
operating costs.[3]
Proper harvesting of the coconut (the age of a coconut can be
2 to *0 months when picked) makes a significant difference in the
efficacy of the oil making process and the use of a centrifuge
process makes the best final extracted product. Copra made from
immature nuts is more difficult to work with and produces an
inferior product with lower yields.[4] Conventional coconut oil
uses hexane to extract up to *0% more oil than just using rotary
mills and expellers. The oil is then refined to remove certain free
fatty acids, in order to reduce susceptibility rancidification.
Other processes to increase shelf life include using copra with a
moisture content below 6%, keeping the moisture content of the oil
below 0.2%, heating the oil to **0–**0 °C (**6–**2 °F) and adding
salt or citric acid.[5] Virgin coconut oil (VCO) can be produced
from fresh coconut meat, milk or residue. Producing it from the
fresh meat involves removing the shell and washing, then either
wet-milling or drying the residue and using a screw press to
extract the oil. VCO can also be extracted from fresh meat by
grating and drying it to a moisture content of ****2%, then using a
manual press to extract the oil. Producing it from coconut milk
involves grating the coconut and mixing it with water, then
squeezing out the oil. The milk can also be fermented for ****8
hours, the oil removed and the cream heated to remove any remaining
oil. A third option involves using a centrifuge to separate the oil
from the other liquids. Coconut oil can also be extracted from the
dry residue left over from the production of coconut milk.
Country: |
Malaysia |
Model No: |
c
|
FOB Price: |
(Negotiable)
Get Latest Price
|
Place of Origin: |
Malaysia |
Price for Minimum Order: |
- |
Minimum Order Quantity: |
60 Metric Ton |
Packaging Detail: |
Drums, Flexi tant, Liters, pet bottles and bulk, etc. |
Delivery Time: |
7-30 days |
Supplying Ability: |
85000 Metric Ton per Month |
Payment Type: |
T/T, Western Union, Money Gram |
Product Group : |
- |