Scribd
Upload
158 views2 pages

Edible Oil Coconuts Saturated Fat Rancidification

Coconut oil is extracted from the kernel or meat of mature coconuts. It has a high saturated fat content which makes it resistant to spoiling for up to six months without refrigeration. The majority of coconut oil consists of medium chain triglycerides. There are several methods used to produce coconut oil, including wet processing, dry processing, and solvent extraction. Today, dry processing is most common, involving drying the coconut meat into copra and extracting the oil through pressing or solvents, then purifying it through neutralization, bleaching, and deodorization.

Uploaded by

Humphrey Odchigue
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
158 views2 pages

Edible Oil Coconuts Saturated Fat Rancidification

Coconut oil is extracted from the kernel or meat of mature coconuts. It has a high saturated fat content which makes it resistant to spoiling for up to six months without refrigeration. The majority of coconut oil consists of medium chain triglycerides. There are several methods used to produce coconut oil, including wet processing, dry processing, and solvent extraction. Today, dry processing is most common, involving drying the coconut meat into copra and extracting the oil through pressing or solvents, then purifying it through neutralization, bleaching, and deodorization.

Uploaded by

Humphrey Odchigue
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

INTRODUCTION

Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of
mature coconuts harvested from the coconut palm derived from Cocos nucifera. It
has various applications most specially in food or in cosmetics. Coconut oil has
high saturated fat content that makes it slow to oxidize and resistant
to rancidification, lasting up to six months at 24 C (75 F) without spoiling.[1]
Furthermore, the majority of coconut oil (65%) is made up of medium chain
triglycerides (MCT), which are triglycerides and fatty acids with a carbon length
chain of 6 12. [2]
.

[Link] [3]

The amount of moisture present in Coconut oil varies greatly depending upon
the moisture content of the source, such as Copra or Fresh Coconut; including the
method of extraction and also on the processing done on it. But obviously, coconut
derived from well-dried copra will have less moisture than that from less dried copra
or from fresh coconuts (virgin coconut oil). Similarly, the oil subjected to heat will
have less moisture than that which was not exposed to heat. [3]
In the world market, Coconut oil contributes about 10% of the total oils and
fats. There are several methods that are currently practiced in the production of
coconut oil either from fresh coconut meat or copra (dried coconut kernel). These
technologies include the (a) wet process, (b) dry process, and (c) solvent extraction.
Among the three methods, the recovery of coconut oil by the traditional wet process
is usually low, which is about 30% (Thieme et al., 1968). Furthermore, the oil
obtained is of poor quality due to the high moisture content (MC), dark color, and
short shelf life (Hagenmaier et at., 1973). In addition to, the process is energy- and
time-consuming.[4]
Today, the common commercial technique in oil production is through the dry [Link]
processing requires that the meat be extracted from the shell and dried using fire, sunlight, or kilns to
create copra. The copra is pressed or dissolved with solvents, producing the coconut oil and a highprotein, high-fiber mash. [1] This extracted oil is then further purified by neutralization,

bleaching, and deodorization to remove free fatty acids, odors, flavors and
pigments.[3]

REFERENCES:
[1] [Link]
[2] [Link]
[3] [Link]
[4] [Link]

You might also like