VCO is made from mature coconut meat is then taken crushed coconut milk. Coconut milk is an emulsion of oil in water and protein (in the form of lipoproteins) contained in milk serves as an emulsifier. One of the causes of loss of stability of proteins is the presence of stirring, heating or microbial activity. This means that the protein denaturation thus having reduced solubility. Lining the inside of the protein molecule is hydrophobic turned outward, while the outside is hydrophilic folded into. This causes protein coagulation and experience will eventually experience the deposition, so that the layers can separate oil and water.

Various methods have been developed including the manufacture of VCO is:

1 Fermentation
Has shredded coconut with water, then squeezed grated meat. Coconut milk produced is filtered and collected in a transparent container and then covered and allowed to stand. One hour later creams were separated from the water. Once the microbes are added and stirred, allowed to stand for 10 hours cream to produce oil. Microbes help clotting proteins to separate the oil.

2 Centrifugation
Same initial processing by fermentation, differing only in its oil retrieval techniques. Has shredded coconut grated meat given water then squeezed. Once the milk is produced, then filtered and stored in a container. The next process, milk is centrifuged to produce a three-layer, the layer of protein, water and oil. The formation of the third layer is the heavy use of different types of components in milk. The top layer in the form of oil is a product of the desired result, namely the VCO.

Source: http://dewismkn1tmg.wordpress.com/2013/04/12/bab-iii-making-vco/

Our Products :

– Indonesia Natural Centrifuge Extra Virgin Coconut Oil

– Indonesia Natural Cold Press Extra Virgin Coconut Oil

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– Indonesia Natural or Organic USDA/NOP,EU,JAS Arenga Palm Sugar

– Indonesia Natural or Organic USDA/NOP,EU,JAS Coconut Palm Sugar