Easy Ways to Make Pure Coconut Oil

There are many ways that can be used to make VCO “virgin coconut oil” high-quality. But not many know how to make it one of the best ways is by bypassing the heating process. Because heating can reduce the amount of lauric acid in it. In article I‘ve posted how to make VCO, but this time I will explain another method that is easier with a mixer method.

What are we going to talk about?

Quality of Coconut Oil

As you well know, coconut oil is the best quality VCO which has the highest levels of lauric acid, lauric acid in the VCO, the VCO shows quality, so the more content of lauric acid in it the better the quality, the manner or method of making VCO. Which is not currently using the latest heating is not needed fermentation or Fermentation enough to stir the coconut milk a mixer for half an hour and then endapkan during the day and night (24 hours) and can be can be the result of the VCO with the best quality.

The quality of raw materials as well also affect the results of the VCO will be obtained, experts recommend to use old coconut and fell himself and save about a month before in the process. Select the oil that has not come out of his buds because when it shoots out the protein content in it been reduced.

In the early stages of making a VCO that coconut meat is grated or ground and then squeezed to take coconut milk. Furthermore silenced coconut cream and skim to form. Cream is then processed by various methods into a VCO with the way in mixer. Round head mixer causes split coconut milk emulsion. In principle, coconut oil is a mixture of molecules, the water molecules and proteins. In the mixing method, with constant stirring. The protein molecule that functions as an emulsifier can be damaged so that the oil can be separated (Cahyana in Koapaha, 2006).

Make coconut oil VCO for household scale with mixer

Coconut milk is an emulsion of oil in water. Protein (in the form of lipoproteins) contained in milk serves as an emulsifier. One cause of the loss of protein stability is the presence of stirring. Lining the inside of the protein molecule is hydrophobic turned out, while the hydrophilic outer folded into. This causes the protein to undergo coagulation and eventually will experience the deposition. So that the layers can separate oil and water (Winarno in Wardani, 2007).

The Method

Among the four methods that exist today, in my opinion the best method mixerlah and efficient for the production of virgin coconut oil are reasons due to the following:

1. The fermentation method using enzyme-producing microbes. Coconut oil is definitely not really purely because of the extra inserted to produce coconut oil

2. The method of heating using a high temperature so there is a possibility of the chemical composition of virgin coconut oil is being changed. In addition, lauric acid content in the VCO will evaporate.

3. The method of provocation required virgin coconut oil prior to its production process. So it is not suitable to be developed into an industrial scale.

4. The method only need to require milk mixer, without heating, the addition of other materials, or the kinds of advanced processing. So that the palm oil produced is really pure. In addition, this method is also very efficient. Because I will make the VCO device of using a mixer in which these tools can be used in the long term.