商品详情
How is the Taste and Odour of Coconut Taken Out of our TASTELESS COCONUT COOKING OIL (TCCO).It is a four-stage process, starting with organically grown coconuts then the following four steps.1. So that the extracted coconut flesh whilst waiting to be processed, does not gather any fungus, it is smoked, creating a seal over the flesh and hence preventing it from having any fungal growth on the surface of the coconut. This process of being smoked has minimal heat dispersed on the coconut. The temperature at which Coconut oil’s starts to smoke is 180°C, at which it starts to change and damage its medium chain structure, smoking the coconut flesh is much less than 180°C.2. Once they have harvested and smoked enough coconut/copra (now called copra, as its smoked coconut) the next step is to extract the oil. The copra is broken up and placed in huge vats, immersed in water. At ambient temperatures, cold pressed, (remembering tropical temperatures are more than adequate to assist in this separation process as the oil is a liquid at temperatures above >25°C) the oil separates and floats to the top of the vat. The oil is removed and then the copra is mechanically pressed, extracting the remaining oil.3. The extracted oil is an orange, smoke like colour and flavour. Hence the oil needs to have the colour reduced by way of pumping it through diatomaceous clays (the same inert clays used in some swimming pool filters and it is often used in medical products as an inert volume filler), filtering out the orange colour.4. In a very sustainable fashion, the last process is to pump the oil through carbon/charcoal filters, extracting the smoked and coconut flavour. This is the very same charcoal created by burning the coconut shell which was used to smoke the coconut flesh, creating the copra.
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