Best Global Oil Marketers

Coconut oil can be extracted through "dry" or "wet" processing. Dry processing requires the meat to to be extracted from the shell and dried using fire, sunlight or kilns to create copra.[2] The copra is pressed or dissolved with solvents, producing the coconut oil and a high protein, high fiber mash. The mash is of poor quality for human consumption and is instead fed to ruminants; there is no process to extract the protein from the mash. The preparation and storage of copra often occurs in unhygienic conditions which results in a poor quality oil that requires refining before consumption. A considerable portion of the oil extracted from copra is lost due to spoilage, consumption by insects and rodents, and during the extraction process. All "wet" process involves raw coconut rather than dried copra, using the protein in the coconut to create an emulsion of the oil and water. The more problematic step is breaking up the emulsion to recover the oil. Originally this was done through lengthy boiling, but this produces a discolored oil and is not economical; modern techniques uses centrifuges and various pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, or some combination of them. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10-15% lower yield, even compared to the losses due to spoilage and pests with dry processing. Wet processes also requires an expensive investment of equipment and energy, incurring high capital and operating costs. Proper harvesting of the coconut (the age of a coconut can be 2 to 20 months when picked) makes a significant difference in the efficacy of the oil making process and the use of a centrifuge process makes the best final extracted product. Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yields.[4] Conventional coconut oil uses hexane to extract up to 10% more oil than just using rotary mills and expellers. The oil is then refined to remove certain free fatty acids, in order to reduce susceptibility rancidification. Other processes to increase shelf life include using copra with a moisture content below 6%, keeping the moisture content of the oil below 0.2%, heating the oil to 130–150 °C (266–302 °F) and adding salt or citric acid.[5] Virgin coconut oil (VCO) can be produced from fresh coconut meat, milk or residue. Producing it from the fresh meat involves removing the shell and washing, then either wet-milling or drying the residue and using a screw press to extract the oil. VCO can also be extracted from fresh meat by grating and drying it to a moisture content of 10-12%, then using a manual press to extract the oil. Producing it from coconut milk involves grating the coconut and mixing it with water, then squeezing out the oil. The milk can also be fermented for 36-48 hours, the oil removed and the cream heated to remove any remaining oil. A third option involves using a centrifuge to separate the oil from the other liquids. Coconut oil can also be extracted from the dry residue left over from the production of coconut milk. Product Specification/Models Crude Coconut Oil PRODUCT SPECS AS PER STANDARD PORAM/ FOSFAM/ MEOAM SPECIFICATION test method VALUE Specific gravity @25°C USP 0.917.0.922Iodine value USP 6.0 – 11.0Free Fatty Acid AOCS Ca 5a-40 max. 6%Moisture & Volatiles AOCS Ca 2b-38 max. 0,05Color Gardner AOCS Ca 1a-64 max 6 Appearance Manilayell, solid to semi-solid, lard-like Odor characteristic Specifications of Crude Coconut Oil: FFA (as Lauric) 3.5% - 5% Max Colour in l" scale as Y + 5R 20 Relative Density at 30'C 0.915 to 0.920 Refractive Index at 40' C 1.4480 to 1.4492 Matter Volatile & Impurities 0.5% Iodine Value 7 to 11 Max Saponification Value 248 to 264 Origin Far East Packing Bulk Coconut oil for human consumption and for use in production of margarine , ice cream or chocolate to be delivered in 20 FCL ITEM RBD COCONUT OIL SPECIFICATIONS Free Fatty Acid : 0.04 max, Iodine Value : 10 max, Moisture & Impurities : 0.1 max, Colour : 0.5R max, 4Y max, Specific gravity : 0.9 - 0.9115, Melting Point : 21-25 Celcius Degree, Boiling Point : > 450 Celcius Degree Saponification Value : 260.43, Unsaponiviable Matter Value : 8.96 GRADE FOOD GRADE - A QUALITY PACKING New Rheem Drum 190 kgs/drum Flexybag 20 MT/Fxbag Coconut Acid Oil Specs : Free fatty acid as lauric : 59.0% (max) Moisture content and Volatile Matter (max):2.0% Melting Point, C : 23 - 26 C Acid Value (min) : 180 Saponifiable Matter (min) % : 95.0% Saponification Value,mg KOH/g : 240.0 (min) Iodine Value : 7 - 16 Peroxide Value : 5.0 max Colour : Black Odor : Unpleasant acidic odor CFAD, Coconut Fatty Acid Distillate Specs : Color Red / Yellow,(1"Cell) max : 7.0 / 40.0 Moisture Content and Volatile Matter, (max)% :1.0-2.0% Free Fatty Acid (as Lauric Acid),(max)% :80.0% Free Fatty Acid (as Oleic Acid) : 90.00 Melting Point, C : 24 - 26 C Saponification Value : 250 - 264 Iodine Value : 13.50 Peroxide Value (max) : 2.1% Soap Content : 0 Odor : Peculiar Coconut Oil Odor DISTILLED COCONUT FATTY ACID (DCFA) SPECS: Titer, deg C : 22 - 26 Iodine Value : 13 max Acid Value : 260 - 275 Saponification Value : 261 - 276 Colour 5 1/4" Lovibond Cell : 1 max Red / 10 max Yellow C6 : 0.5 max C8 : 5 - 8 C10 : 5 - 9 C12 : 46 - 52 C14 : 15 - 20 C16 : 6 - 11 C18 : 1 - 4 C18:1 : 5 - 11 C18:2 : 3 max Colour : Liquid - Clear / Semi-solid : Snow White Packing : Flexibag RBD COCONUT OIL Rbd oil is used in the production of coconut-based specialty fats such as margarine, shortening, creaming fats, ice cream fats, milk, coffee creamer. Ideal for deep frying as it does not alter the taste of the processed food. Color (5.25 Lovibond Cell) : 1.0 max RED 10.00 max YELLOW Fatty Acid Composition : (Actual Analysis) Caproic Acid, C6 : 0.4% Caprylic Acid, C8 : 6.5% Capric Acid, C10 : 5.6% Lauric Acid, C12 : 44.8% Myristic Acid, C14 : 19.8% Palmitic Acid,C16 : 10.4% Stearic Acid,C18 : 2.9% Oleic Acid,C18:1 : 7.6% Linoleic Acid,C18:2 : 2.0% Solid Fat Content at 10 degrees Celsius : 100% 20 degrees Celsius : 30.8% 25 degrees Celsius : 0% CRUDE COCONUT OIL SPECS; Free Fatty Acid (as Oleic) : 3.40 - 5.00 max Color (Lovibond) : 8.0 Red / 5.0 Yellow Moisture & Volatile Matter : 0.50% max Iodine Value : 8.00 - 10.0 max Solid Impurities : 0.10@ max Melting Point : 24 C Packing : Flexibag ORGANIC CERTIFIED VIRGIN COCONUT OIL (ECOCERT SA CERTIFIED) SPECS: Color : Colorless, transparent liquid Flavor and Aroma : Mild, fresh and characteristic of coconut with no-off odor. Iodine Value : 5.0 - 10.0 Peroxide Value meq/kg : None Detected Free Fatty Acid : 0.10% max Melting Point : 26 deg C Unsaponifiable Matter : Not more than 18g/k Moisture & Impurities : 0.10% max Saponification Value : 240 - 265 Fatty Acid Composition, % Caproic : 0 - 0.7 Caprylic : 4.6 - 10.0 Capric : 5.9 - 8.0 Lauric : 45.1 - 56.4 Myristic : 16.8 - 21.0 Palmitic : 7.5 - 10.2 Palmitoleic : Not detected Stearic : 2.0 - 4.0 Oleic : 5.0 - 10.0 Linoleic : 1.0 - 2.5 Linolenic : 0 - 0.2 Remarks Contact us for more details about our price and to experience our soft offer and customer satisfaction. We can also supply according to your preferred specification.