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A GLANCE OF VIRGIN
COCONUT OIL
Modern research has
shown that not all
saturated fats are
alike and
coconut oil is
unique in its
structural make-up
due to its medium
chain fatty acids -
the closest to those
found in human
breast milk
that nature
provides. They are
the reason why
coconut oil is used
extensively in baby
formula and also in
sports drinks and
energy bars, where
it is usually
described as MCT
(medium chain
tryglycerides). This
disguises the fact
that some form of
coconut oil has been
used. Medium
chain fatty acids
are more easily
digested
than fats found in
other oils. This is
because they
are processed
directly in the
liver and
immediately
converted into
energy.
There is
therefore less
strain on the liver,
pancreas and
digestive system
and, being easily
digested, they also
tend to improve the
absorption of other
nutrients.
Significantly,
because virgin
coconut oil is very
stable, it is highly
resistant to free
radical generation
when heated, even at
high temperatures
and is an especially
safe oil to cook
with. It does not
contain trans fatty
acids and does not
break down, even at
high temperatures,
unlike many other
oil.
Much research on the
nutritional benefits
of coconut oil has
surfaced in recent
years. Much of that
research has been
done by Dr. Mary G.
Enig. Dr. Enig
has classified
coconuts as a
"functional food",
which provides
health benefits
above and beyond the
basic nutrients.
Coconut oil is
known as the "energy
fat" and is favoured
by dieters,
athletes, and body
builders. It is
slightly lower in
calories than most
other fats and oils
and is processed in
the liver and
converted directly
into energy.
VIRGIN COCONUT OIL-
PROCESSING
Virgin Coconut Oil
can only be achieved
by using fresh
coconut meat or what
is called non-copra.
Chemicals and high
heating are not used
in further refining,
since the natural,
pure coconut oil is
very stable with a
shelf life of
several years. There
are currently two
main processes of
manufacturing
Virgin Coconut Oil:
1. Quick drying of
fresh coconut meat
which is then used
to press out the
oil. Using this
method, minimal heat
is used to quick dry
the coconut meat,
and the oil is then
pressed out via
mechanical means.
2. Wet-milling. With
this method the oil
is extracted from
fresh coconut meat
without drying
first. "Coconut
milk" is expressed
by pressing. The oil
is then further
separated from the
water. Methods which
can be used to
separate the oil
from the water
include boiling,
fermentation,
refrigeration,
enzymes and
mechanical
centrifuge.
The method we use
for producing Bio-Asli
Virgin Coconut Oil
is the traditional
fermentation method.
The coconut milk
expressed from the
freshly harvested
coconuts is
fermented for 24-36
hours. During this
time, the water
separates from the
oil. The oil is then
filtered. To remove
the balance moisture
we applied another
mechanical process.
(that remains as our
secret). The result
is a clear coconut
oil that retains the
distinct scent and
taste of coconuts.
Laboratory tests
show that this is a
very high quality
coconut oil, with
the lauric acid
content being 50 to
57%. This oil
is not mass
produced,
principally just as
it has been done for
hundreds of years
except it was handle
in most modern
hygienic invironment,
using up-dated
machinery and
appliances,
supervised by
qualified engineers
and food
technologist.
In addition, all of
our coconuts are
hand-picked within
24 hours of harvest.
Only those nuts that
produce the highest
quality coconut oil
are chosen, while
the rest of the crop
is sold to copra
dealers. Also, the
coconuts used to
make our virgin
coconut oil are
grown in very rural
areas, generally far
away from
metropolitan areas.
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Bio-Asli VIRGIN
COCONUT OIL
Bio-Asli Virgin
Coconut Oil is a
truly unrefined
coconut oil.
This coconut oil is
made from organic
coconuts.
Coconuts are used
fresh (within 24
hours of harvest)
from small family
farms in Sabak
Bernam and other
nearby rural places
in southern Perak,
the famous and
renowned coconut
cultivation area in
Malaysia. The fresh
coconut meat is
shredded (wet
milled), and
then cold-pressed
to make coconut
milk. The milk is
then fermented for
24-36 hours, and the
oil is then
separated and
filtered from the
curds. No chemical
or high-heat
treatment is used,
and this oil
contains no trans
fatty acids. We
do NOT mass produce
this oil. It is made
using traditional
methods principally,
but in most modern
hygienic invironment,
using up dated
machinery and
appliances,
supervised by
qualified engineers
and food
technologist. The
production crew who
produce the oil are
also trained
according to GMP
(Good Manufacturing
Practice) standards.
This high-grade
virgin coconut oil
has a long shelf
life due to the high
anti-oxidant
properties.
Basically our Bio-Asli
Virgin Coconut Oil
being produced in
such the following
method;
No refining
No chemicals added
(including hexane)
No bleaching
No deodorization
No hydrogenation
Made from
traditional coconut
palms only, no
hybrid or
genetically modified
(GMO) varieties
Made from fresh
coconuts, not the
dried "copra" used
in cheap oils
Made without heat
processing
VIRGIN COCONUT OIL
CONTENT
Since 1930’s
research had been
done by scientist
either from Europe
and USA, and
revealed that virgin
coconut oil made up
of saturated
polysaturated and
monounsaturated
fatty acids such as
C6,C8,C10,C12,C14,C16,C18,C18-1
& C18-2. Amongst
the nine fatty acid,
C12 (lauric acid)
make up
approximately 45 –
55 percent of the
total fatty acids
content.
Jadual % pecahan fatty Acid yang bias terdapat dalam Minyak
Kelapa Dara.
Fatty
acid
|
% w/w |
C6 |
1.34 |
C8 |
9.87 |
C10
(Capric
Acid) |
6.87 |
C12
(Lauric
Acid)
|
49.92 |
C14 |
17.96 |
C16 |
6.97 |
C18 |
2.39 |
C18-1 |
4.14 |
C18-2 |
0.57 |
Total:
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100% |
Bio-Asli VIRGIN
COCONUT OIL
NUTRITIONAL FACTS
Nutritional
Information
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Per 100g
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Per 15g
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Energy
in
kJ.Kcal
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3760 /
900
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564 /
135
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Egg
white
|
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0
|
0
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Carbohydrates
|
|
0
|
0
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Sugars
|
|
0
|
0
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Fat
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100g
|
15g
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Saturated
of
which:
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92.1g
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13.7g
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Medium
Chain
Fatty
Acids
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|
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Caprylic
C8
|
8g
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1.2g
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Capric
C10
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10g
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1.5g
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Lauric
C12
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48g
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7.2g
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Myristic
C14
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17g
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2.6g
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Long
Chain
Fatty
Acids
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|
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Palmitic
C16
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9g
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1.4g
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Steric
C18
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2g
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0.3g
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Unsaturated:
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6.2g
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1g
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Polyunsaturated:
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2.1g
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0.3g
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Sodium
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0
|
0
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