There are several methods of extracting oil from coconut, known as copra. In general, there are three main types of coconut extraction: centrifuge extraction, expeller processing and cold-pressing.
Centrifugally Extracted Coconut - A machine spins chopped coconuts around, using centrifugal force to separate the oil from kernel. The final product does not require processing or further refining. It can be eaten straight off the spoon. Aside from its light, pleasurable taste, it is also considered raw as it retains all the nutrients of the coconut. These make centrifugally-extracted pricier than others.
Expeller processing - This process uses an oil extraction machine to separate the oil from the kernel. It heats the coconut, typically at 210 degrees or more but never beyond 400 degrees (which is the temperature used in refining). Then, the heated kernel is crushed using mechanics and expeller-pressing, squeezing the oil out of the roughage. It does not rely on chemicals for the extraction.
The final product has less coconut flavor and aroma. It also has a higher smoke point which makes it a better choice if you want to use it for frying and cooking.
Cold Pressed - Like centrifugally-processed oil, cold-pressed coconut is considered raw. Here, the extraction process is similar to mechanical extraction only the temperature is controlled and regulated so it would not reach 42 degrees Celsius (107 degrees Fahrenheit). The steady low temperature retains the nutrients (higher phenolic content) and true flavor of coconut. Thus, the final product has the greatest degree of flavor and aroma compared to other kinds. This is the best kind of oil to use in food that does not require heating (or low heating).
Uses
Coconut in general has a higher smoking point compared to most oils, so you can use any type if you are cooking it up to 350 degrees. However, to take advantage of the nutrients in cold-pressed , I use it in smoothies and salads. Otherwise, I choose expeller-processed coconut for baking, in curries, stir fries and other dishes.
Tips
What if the bottle does not have any information on the extraction process of the oil? Here's a tip: refined or chemically processed oil will look perfect-too perfect-that it would be very clear and won't have any debris inside. Mechanically-processed coconut will have a milkier and cloudy look and will definitely have some sort of debris or plant parts inside the container.
A tip on using coconut oil in cooking: never cook the oil beyond its smoking point. It will not just turn the oil yellow but also hydrogenate I (turning unsaturated fatty acids to saturated fat).
Hydrogenated oil doubles your risk of heart attack, diabetes and other diseases. So when the oil turns yellow please do not use in your food anymore.
Coconut oil can be stored for up to two years. And because it is a stable oil, it can also be stored at room temperature.
Goyum is a leading manufacturer, exporter and supplier of coconut oil expeller machine. Our Expeller can crush 1 tonne to 140 tonnes seed and nuts within 24 hours.
Centrifugally Extracted Coconut - A machine spins chopped coconuts around, using centrifugal force to separate the oil from kernel. The final product does not require processing or further refining. It can be eaten straight off the spoon. Aside from its light, pleasurable taste, it is also considered raw as it retains all the nutrients of the coconut. These make centrifugally-extracted pricier than others.
Expeller processing - This process uses an oil extraction machine to separate the oil from the kernel. It heats the coconut, typically at 210 degrees or more but never beyond 400 degrees (which is the temperature used in refining). Then, the heated kernel is crushed using mechanics and expeller-pressing, squeezing the oil out of the roughage. It does not rely on chemicals for the extraction.
The final product has less coconut flavor and aroma. It also has a higher smoke point which makes it a better choice if you want to use it for frying and cooking.
Cold Pressed - Like centrifugally-processed oil, cold-pressed coconut is considered raw. Here, the extraction process is similar to mechanical extraction only the temperature is controlled and regulated so it would not reach 42 degrees Celsius (107 degrees Fahrenheit). The steady low temperature retains the nutrients (higher phenolic content) and true flavor of coconut. Thus, the final product has the greatest degree of flavor and aroma compared to other kinds. This is the best kind of oil to use in food that does not require heating (or low heating).
Uses
Coconut in general has a higher smoking point compared to most oils, so you can use any type if you are cooking it up to 350 degrees. However, to take advantage of the nutrients in cold-pressed , I use it in smoothies and salads. Otherwise, I choose expeller-processed coconut for baking, in curries, stir fries and other dishes.
Tips
What if the bottle does not have any information on the extraction process of the oil? Here's a tip: refined or chemically processed oil will look perfect-too perfect-that it would be very clear and won't have any debris inside. Mechanically-processed coconut will have a milkier and cloudy look and will definitely have some sort of debris or plant parts inside the container.
A tip on using coconut oil in cooking: never cook the oil beyond its smoking point. It will not just turn the oil yellow but also hydrogenate I (turning unsaturated fatty acids to saturated fat).
Hydrogenated oil doubles your risk of heart attack, diabetes and other diseases. So when the oil turns yellow please do not use in your food anymore.
Coconut oil can be stored for up to two years. And because it is a stable oil, it can also be stored at room temperature.
Goyum is a leading manufacturer, exporter and supplier of coconut oil expeller machine. Our Expeller can crush 1 tonne to 140 tonnes seed and nuts within 24 hours.
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