A GLANCE OF VIRGIN COCONUT OIL

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Modern research has shown that not all

saturated fats are alike and coconut oil

is unique in its structural make-up

due to its medium chain fatty acids - the

closest to those found in human breast

milk that nature provides. They are

the reason why coconut oil is used

extensively in baby formula and also in

sports drinks and energy bars, where it is

usually described as MCT (medium chain

tryglycerides). This disguises the fact

that some form of coconut oil has been

used. Medium chain fatty acids are more

easily digested than fats found in

other oils. This is because they are

processed directly in the liver and

immediately converted into energy.

There is therefore less strain on the

liver, pancreas and digestive system

and, being easily digested, they also tend

to improve the absorption of other

nutrients.

Significantly, because virgin coconut oil

is very stable, it is highly resistant to

free radical generation when heated, even

at high temperatures and is an especially

safe oil to cook with. It does not contain

trans fatty acids and does not break down,

even at high temperatures, unlike many

other oil.

Much research on the nutritional benefits

of coconut oil has surfaced in recent

years. Much of that research has been done

by Dr. G. Enig. Dr. Enig has

classified coconuts as a " functional

food " , which provides health benefits

above and beyond the basic nutrients.

Coconut oil is known as the " energy fat "

and is favoured by dieters, athletes, and

body builders. It is slightly lower in

calories than most other fats and oils and

is processed in the liver and converted

directly into energy.

VIRGIN COCONUT OIL- PROCESSING

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Virgin Coconut Oil can only be achieved by

using fresh coconut meat or what is called

non-copra. Chemicals and high heating are

not used in further refining, since the

natural, pure coconut oil is very stable

with a shelf life of several years. There

are currently two main processes of

manufacturing Virgin Coconut Oil:

1. Quick drying of fresh coconut meat

which is then used to press out the oil.

Using this method, minimal heat is used to

quick dry the coconut meat, and the oil is

then pressed out via mechanical means.

2. Wet-milling. With this method the oil

is extracted from fresh coconut meat

without drying first. " Coconut milk " is

expressed by pressing. The oil is then

further separated from the water. Methods

which can be used to separate the oil

from the water include boiling,

fermentation, refrigeration, enzymes and

mechanical centrifuge.

The method we use for producing Bio-Asli

Virgin Coconut Oil is the traditional

fermentation method. The coconut milk

expressed from the freshly harvested

coconuts is fermented for 24-36 hours.

During this time, the water separates from

the oil. The oil is then filtered. To

remove the balance moisture we applied

another mechanical process. (that remains

as our secret). The result is a clear

coconut oil that retains the distinct

scent and taste of coconuts. Laboratory

tests show that this is a very high

quality coconut oil, with the lauric acid

content being 50 to 57%. This oil is not

mass produced, principally just as

it has been done for hundreds of years

except it was handle in most modern

hygienic invironment, using up-dated

machinery and appliances, supervised by

qualified engineers and food technologist.

In addition, all of our coconuts are

hand-picked within 24 hours of harvest.

Only those nuts that produce the highest

quality coconut oil are chosen, while the

rest of the crop is sold to copra dealers.

Also, the coconuts used to make our virgin

coconut oil are grown in very rural areas,

generally far away from metropolitan

areas.

Bio-Asli VIRGIN COCONUT OIL

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Bio-Asli Virgin Coconut Oil is a truly

unrefined coconut oil. This coconut oil is

made from organic coconuts. Coconuts are

used fresh (within 24 hours of harvest)

from small family farms in Sabak Bernam

and other nearby rural places in southern

Perak, the famous and renowned coconut

cultivation area in Malaysia. The fresh

coconut meat is shredded (wet milled), and

then cold-pressed to make coconut milk.

The milk is then fermented for 24-36

hours, and the oil is then separated and

filtered from the curds. No chemical or

high-heat treatment is used, and this oil

contains no trans fatty acids. We do NOT

mass produce this oil. It is made using

traditional methods principally, but in

most modern hygienic invironment, using up

dated machinery and appliances,

supervised by qualified engineers and food

technologist. The production crew who

produce the oil are also trained according

to GMP (Good Manufacturing Practice)

standards. This high-grade virgin coconut

oil has a long shelf life due to the high

anti-oxidant properties.

Basically our Bio-Asli Virgin Coconut Oil

being produced in such the following

method;

No refining

No chemicals added (including hexane)

No bleaching

No deodorization

No hydrogenation

Made from traditional coconut palms only,

no hybrid or genetically modified

(GMO) varieties

Made from fresh coconuts, not the dried

" copra " used in cheap oils

Made without heat processing

VIRGIN COCONUT OIL CONTENT

Since 1930's research had been done by

scientist either from Europe and USA, and

revealed that virgin coconut oil made up

of saturated polysaturated and

monounsaturated fatty acids such as

C6,C8,C10,C12,C14,C16,C18,C18-1 & C18-2. Amongst

the nine fatty acid, C12 (lauric acid)

make up approximately 45 – 55 percent

of the total fatty acids content.

Fatty acid

% w/w

C6

1.34

C8

9.87

C10 (Capric Acid)

6.87

C12 (Lauric Acid)

49.92

C14

17.96

C16

6.97

C18

2.39

C18-1

4.14

C18-2

0.57

Total:

100%

Bio-Asli VIRGIN

COCONUT OIL

NUTRITIONAL FACTS

Nutritional Information

Per 100g

Per 15g

Energy in kJ.Kcal

3760 / 900

564 / 135

Egg white

0

0

Carbohydrates

0

0

Sugars

0

0

Fat

100g

15g

Saturated of which:

92.1g

13.7g

Medium Chain Fatty

Acids

Caprylic C8

8g

1.2g

Capric C10

10g

1.5g

Lauric C12

48g

7.2g

Myristic C14

17g

2.6g

Long Chain Fatty

Acids

Palmitic C16

9g

1.4g

Steric C18

2g

0.3g

Unsaturated:

6.2g

1g

Polyunsaturated:

2.1g

0.3g

Sodium

0

0

source: bio-asli.com <www.bio-asli.com/?id=asfa07>

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