Processing Summaries of virgin coconut oils
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Processing Summaries of virgin coconut oils

Different processing methods* for non-copra or “virgin” coconut oils:

Processing
Refined
Texture
Starting Materials
Extraction and Purification methods
Solvent used
High Temp Used
Innovated Wet-Process (This is Virgin Oil De Coco-CrèmeÒ) NO Very light Fresh white coconut milk-cream cold wet-pressing, cold centrifuge series™ NO NO
QFI – Cold Wet Pressed™ (This is Coco Premium Naturalle™) NO Light to very light Fresh coconut milk-cream cold wet-pressing, double cream extractor, single centrifuge NO Mild to NONE
Fast dry-direct expeller (This is our Extra Virgin3) NO light to med Freshly dried white coconut meat cold pressing, sedimentation, decantation, and filtration NO YES
Traditional/Village Wet-Milling NO varies Coconut Milk cold pressing + thorough boiling or fermentation + short time boiling or fermentation + pasteurization NO YES for short time OR prolonged pasteurization
Industrial Fermentation Wet-Milling NO varies Coconut Milk Cold pressing + Enzymatic fermentation or acidic fermentation NO Normally for short time OR prolonged pasteurization
Direct Expeller Press (Micro or Macro) NO medium Freshly dried grinded/chopped coconut meat cold pressing, sedimentation and filtration Normally does not use solvent Subjective to drying time**. Normally drying process is by pan roasting using high heat.
HOID – Hot Oil Immersion drying NO medium to thick Freshly fried coconut meat cold pressing, sedimentation, filtration NO YES
Organic coconut oil  
ANY OF THE ABOVE
AS LONG AS IT CONFORMS WITH STANDARD
Cold-Pressed (incomplete process terminology)  

 

ALL OF THE ABOVE

 

SEE TERMS & DEFINITION FOR DETAILS

LEGEND:

*these are currently known methods commercially available in the industry. Refined- means undergone refining proc ess of neutralization, bleaching, and deodorization. High temperature- refers to boiling temperature or higher (directly measured from the material/substance)

**Drying time and or heating time are inversely proportional to temperature. For example, to dry fresh coconut at low temperature will take 24+ hours to remove sufficient moisture. To dry quickly within 2 hours will require a very high temperature and therefore quick drying cannot produce a raw or even minimally heated virgin coconut oil.