processing of virgin coconut oil

1. Virgin coconut oil

2. VIRGIN COCONUT OIL
Virgin coconut oil obtained from fresh, mature endosperm
(kernel meat) of the coconut by mechanical or natural means, with or
without use of heat, no chemical refining, bleaching or de odorizing
and maintains the natural aroma

3.  Similar in structure to the fats in mothers milk that
improve babies Immunity
 Anti inflammatory, anti microbial and anti oxidant property
 Protect arteries from arthrosclerosis
 Protect against heart disease by increasing HDL
 Digested easily
 Prevent obesity
 Improve nutritive value of food
 Skin care

4.  Hair and skin conditioner
 Cosmetic and skin care products
 For aroma therapy and massage oil
 Nutraceutical and functional food

5. 1. Hot process
2. Natural fermentation method
3.Centrifugation
4. Extraction from dried grating

6. Fully mature coconut(11-12 month)
Removal of husk husk
Cut into halves coconut water
Removal of shell shell
Removal of testa testa
Washing in clean water
Grating/pulverising the kernel
Coconut milk extraction vco meal
Hot processing/fermentation/centrifuging coconut milk
Virgin coconut oil
Packaging

7. Two steps
 Extraction of milk
 Cooking the milk
(Mc 0.2% or below)

8. Selection of nuts
Removal of shell
Removal of testa
Grating of kernal
First milk extraction
Second milk extraction
Third milk extraction
Mixing

9. Scraping machine
Hydraulic Filter Press

10. 1. Settling of coconut milk
The extracted coconut milk is allowed to stand for maximum three hours
in the refrigerator or ice box
2. Separation
Separate the cream from the coco skim milk, coco skim milk used for
the preparation of beverage
3. Heating of coconut milk
Milk is slow heated in double walled boiler about 2 to 2.5 hours.
4. Separation
Separate the class A oil from proteinacious residue(kalkkam).
Remaining kalkkam can be re heated to recover more oil
5. Drying
Placing the extracted oil in double walled boiler at 50°c
6. Filtration
filtered in muslin cloth or sterilized cotton wool or filter paper or
fabricated pressure filter

11. 1. Settling of the coconut milk in fermentation tank
coconut milk is allowed to stand for 20-24 hours in fermentation
container with around 35-40°c temperature and 75% relative humidity is
to be maintained.
2. Separation
3 layer, the bottom layer is gummy sediment . The next layer is
watery, fermented skim milk . The next layer is the separated oil for
recovery as VCO.
3. Filtration
Filtered through sterilized cotton wool or filter paper or cloth
4. Drying
Drying in the double walled boiler at 50°c for 15mnts
5. Heating of fermented curd
After VCO separation , the fermented curd is heated to recover the
residual class B oil

12. 1.Preparing coconut milk mixture
To enhance oil recovery extracted milk is subjected to cooling
refrigerated condition. Cooled coconut milk is mixed with good quality
water at the ratio of 1: 1.5
2. Clarification
The oil mixture is filtered through 200micron size filters and the
filtered/clarified milk is collected to the feed tank
3. Separation
clarified milk is pumped to the centrifuge and subjected to very high
speed in the range of 15000 rpm. Due to centrifugal acceleration the oil
and water will come out through separate outlet.
4. Drying in the double walled boiler at 50°c

13.  VCO can be stored in stainless steel containers and poly lined
drums.
 For long-term storage, the recommended packaging material for
VCO is glass
 PET bottle can be used for day-to-day use.
 The packaging material should be very dry before filling the oil in it.