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 ****5% 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.[3]
Proper harvesting of the coconut (the age of a coconut can be 2
to *0 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 *0% 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 *****0
°C (*****2 °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 ****2%, 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 ****8 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 *@********************2Iodine value USP 6.0
*1.0Free Fatty Acid AOCS Ca 5a**0 max. 6%Moisture & Volatiles
AOCS Ca 2b**8 max. 0,*5Color Gardner AOCS Ca 1a**4 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 *0
Relative Density at *0'C 0.**5 to 0.**0
Refractive Index at *0' C 1.***0 to 1.***2
Matter Volatile & Impurities 0.5%
Iodine Value 7 to *1 Max
Saponification Value **8 to **4
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 *0 FCL
ITEM RBD COCONUT OIL
SPECIFICATIONS Free Fatty Acid : 0.*4 max,
Iodine Value : *0 max,
Moisture & Impurities : 0.1 max,
Colour : 0.5R max, 4Y max,
Specific gravity : 0.9 - 0.***5,
Melting Point : ****5 Celcius Degree,
Boiling Point : > **0 Celcius Degree
Saponification Value : **0.*3,
Unsaponiviable Matter Value : 8.*6
GRADE FOOD GRADE - A QUALITY
PACKING New Rheem Drum **0 kgs/drum
Flexybag *0 MT/Fxbag
Coconut Acid Oil
Specs :
Free fatty acid as lauric : *9.0% (max)
Moisture content and Volatile Matter (max):2.0%
Melting Point, C : *3 - *6 C
Acid Value (min) : **0
Saponifiable Matter (min) % : *5.0%
Saponification Value,mg KOH/g : **0.0 (min)
Iodine Value : 7 - *6
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 / *0.0
Moisture Content and Volatile Matter, (max)% :1.**2.0%
Free Fatty Acid (as Lauric Acid),(max)% :*0.0%
Free Fatty Acid (as Oleic Acid) : *0.*0
Melting Point, C : *4 - *6 C
Saponification Value : **0 - **4
Iodine Value : *3.*0
Peroxide Value (max) : 2.1%
Soap Content : 0
Odor : Peculiar Coconut Oil Odor
DISTILLED COCONUT FATTY ACID (DCFA)
SPECS:
Titer, deg C : *2 - *6
Iodine Value : *3 max
Acid Value : **0 - **5
Saponification Value : **1 - **6
Colour 5 1/4" Lovibond Cell : 1 max Red / *0 max Yellow
C6 : 0.5 max
C8 : 5 - 8
C*0 : 5 - 9
C*2 : *6 - *2
C*4 : *5 - *0
C*6 : 6 - *1
C*8 : 1 - 4
C*8:1 : 5 - *1
C*8:2 : 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.*5 Lovibond Cell) : 1.0 max RED
*0.*0 max YELLOW
Fatty Acid Composition : (Actual Analysis)
Caproic Acid, C6 : 0.4%
Caprylic Acid, C8 : 6.5%
Capric Acid, C*0 : 5.6%
Lauric Acid, C*2 : *4.8%
Myristic Acid, C*4 : *9.8%
Palmitic Acid,C*6 : *0.4%
Stearic Acid,C*8 : 2.9%
Oleic Acid,C*8:1 : 7.6%
Linoleic Acid,C*8:2 : 2.0%
Solid Fat Content at *0 degrees Celsius : **0%
*0 degrees Celsius : *0.8%
*5 degrees Celsius : 0%
CRUDE COCONUT OIL
SPECS;
Free Fatty Acid (as Oleic) : 3.*0 - 5.*0 max
Color (Lovibond) : 8.0 Red / 5.0 Yellow
Moisture & Volatile Matter : 0.*0% max
Iodine Value : 8.*0 - *0.0 max
Solid Impurities : 0.*0
| بلد: |
Malaysia |
| نموذج رقم: |
-
|
| سعر فوب: |
600 ~ 800 / (قابل للتفاوض)
أحصل على آخر سعر
|
| الموقع: |
- |
| سعر الحد الأدنى للطلب: |
600 |
| الحد الأدني للطلب: |
10 Metric Ton |
| تفاصيل التغليف: |
Drums, Flexi tant, Liters, pet bottles and bulk, etc |
| موعد التسليم: |
5 - 25 days |
| القدرة على التوريد: |
60000 Metric Ton per Month |
| نوع الدفع: |
Money Gram, Western Union, T/T |
| مجموعة المنتج : |
- |
