Virgin coconut oil

VIRGIN COCONUT OILVirgin coconut oil obtained from fresh, mature endosperm

(kernel meat) of the coconut by mechanical or natural means, with or without use of heat, no chemical refining, bleaching or de odorizing and maintains the natural aroma

Health benefits Similar in structure to the fats in mothers milk

that improve babies Immunity Anti inflammatory, anti microbial and anti oxidant

property Protect arteries from arthrosclerosis Protect against heart disease by increasing HDL Digested easily Prevent obesity Improve nutritive value of food Skin care

Uses Hair and skin conditioner Cosmetic and skin care products For aroma therapy and massage oil Nutraceutical and functional food

Processing methods

1. Hot process2. Natural fermentation method3.Centrifugation4. Extraction from dried grating

Process flow chartFully mature coconut(11-12 month)

Removal of husk husk

Cut into halves coconut water

Removal of shell shell

Removal of testa testa

Washing in clean water

Grating/pulverising the kernel

Coconut milk extraction vco mealHot processing/fermentation/centrifuging coconut milk

Virgin coconut oil

Packaging

Two steps Extraction of milk Cooking the milk(Mc 0.2% or below)

Extraction of milkSelection of nuts

Removal of shell

Removal of testa

Grating of kernal

First milk extraction

Second milk extraction

Third milk extraction

Mixing

Scraping machineHydraulic Filter Press

Hot processing of coconut milk1. Settling of coconut milk The extracted coconut milk is allowed to stand for maximum three hours in the

refrigerator or ice box

2. SeparationSeparate the cream from the coco skim milk, coco skim milk used for the preparation of beverage

3. Heating of coconut milkMilk is slow heated in double walled boiler about 2 to 2.5 hours.

4. Separation Separate the class A oil from proteinacious residue(kalkkam). Remaining kalkkam can be re heated to recover more oil

5. DryingPlacing the extracted oil in double walled boiler at 50°c

6. Filtrationfiltered in muslin cloth or sterilized cotton wool or filter paper or fabricated pressure filter

Fermentation processing1. Settling of the coconut milk in fermentation tank coconut milk is allowed to stand for 20-24 hours in fermentation

container with around 35-40°c temperature and 75% relative humidity is to be maintained.

2. Separation 3 layer, the bottom layer is gummy sediment . The next layer is

watery, fermented skim milk . The next layer is the separated oil for recovery as VCO.

3. FiltrationFiltered through sterilized cotton wool or filter paper or cloth

4. Drying Drying in the double walled boiler at 50°c for 15mnts

5. Heating of fermented curdAfter VCO separation , the fermented curd is heated to recover

the residual class B oil

Centrifugation process1.Preparing coconut milk mixture

To enhance oil recovery extracted milk is subjected to cooling refrigerated condition. Cooled coconut milk is mixed with good quality water at the ratio of 1: 1.5

2. Clarification The oil mixture is filtered through 200micron size filters and the

filtered/clarified milk is collected to the feed tank3. Separation

clarified milk is pumped to the centrifuge and subjected to very high speed in the range of 15000 rpm. Due to centrifugal acceleration the oil and water will come out through separate outlet.

4. Drying in the double walled boiler at 50°c

Packaging and storage of VCO VCO can be stored in stainless steel containers and poly lined

drums.

For long-term storage, the recommended packaging material for

VCO is glass

PET bottle can be used for day-to-day use.

The packaging material should be very dry before filling the oil in it.