Virgin coconut oil and regular coconut oil are two products that sound roughly the same but puzzle the minds of people looking forward to buying them. Moreover, many of us are not well informed about the two and do not know the differences between them. Even though both of them might look and sound similar, but they are poles apart.
Here is a look at virgin coconut oil and the qualities that make it different from the regular coconut oil. Virgin coconut oil preserves the virtues of the coconut milk and does not let it get harmed by the heating processes that regular coconut oil undergoes. This is made possible via cold-processed technology, which exterminates the need of heating elements in the coconut milk extraction process and ensures its natural goodness remains intact.
Regular coconut oil is made from dried coconut kernel called 'copra'. The copra is pressed, extracted oil is refined, decolourized and bleached. This process makes it suitable for consumption but extracts all the natural values. On the other hand, virgin coconut oil is extracted from the fresh milk of coconut using cold process which maintains all the natural constituents, aroma, and antioxidants of the oil.
The energy content of both virgin coconut oil and regular oil is the same. However, since normal coconut oil is hydrogenated, it may contain some trans-fat. But virgin coconut oil is rich in medium-chain fatty acids, has good cholesterol and almost negligible amounts of trans fatty acids. Though both normal and virgin coconut oil look similar, the former one may have a bit more colour. Also, virgin coconut oil is non-greasy and is lighter in viscosity. As virgin coconut oil is extracted from coconut milk, it has better aroma and taste as compared to the regular one.
Also, virgin coconut oil has a luscious, tropical coconut scent and flavour. On the other hand, the normal one has artificial scent and flavour. A weekly guide to the biggest developments in health, medicine and wellbeing delivered to your inbox. Thank you for subscribing! In other countries, however, there are standards of identity regarding the term. As Nutiva continues to grow and offer our coconut oil to more countries with varying regulations, we want to create consistency across all our labels.
Virgin Coconut Oil usually found as organic virgin coconut oil, but the non-organic version does exist too has the following properties:. This is in opposition to Coconut RBD Oil, which is a different grade and does have different characteristics though some are still the same. Topics: Coconut Oil.
What a confusing industry olive oil is! There's so many grade names and terms to know, to really understand what you're getting when you buy olive oil. During thawing, the oil coalesced due to loss of spherical shape and formed large droplets of varying sizes. In the Robledano-Luzuriage method, the cream was exposed to control enzymatic conditions and oil was obtained by repeated centrifugation following by freeze-thaw operation.
However, in the Krauss-Maffei method, first, the autoclaved coconut kernels was grated using cutter mill and roller mill and then pressed in hydraulic press to extract milk emulsion.
The study shows that quite a high recovery of oil was obtained, but the temperature employed was slightly high, which might destroy some of its minor components such as phenolic compounds. The extraction of VCO was studied by using various centrifugation speeds, temperature and time intervals.
The results showed that the yield of VCO was Fermentation is also a well-known method in cold process for the extraction of virgin coconut oil from the coconut milk. Extracted VCO uses bacterial cultures by adjusting the pH to destabilize the coconut milk emulsion.
Similarly, also showed the improved quality and quantity of VCO by inducing fermentation method using Lactobacillus sp. Under controlled condition in a bioreactor. However, the main disadvantages of fermentation based wet process are time consuming h and poor quality of oil characterized by yellow in color and fermented odour, which can mask the characteristic coconut flavor of the oil due to the presence of unwanted microorganisms and uncontrolled conditions.
VCO extraction can also be carried out by the use of enzymes in the aqueous extraction process. Augmented the yield of coconut oil up to In Hot extraction processes, coconut oil is extract from coconut milk by heating.
Due to heating the proteins of coconut milk are denatured and destabilized the milk emulsion. The extraction of VCO form fresh coconut kernel, which has high nutritional value and functional property with a source of income to a numerous people in tropical region of the world. The extraction of VCO with or without heat has numerous nutritional and functional advantages over the solvent and mechanical extraction processes and the quality of extracted VCO also superior, particularly with respect to color and aroma.
However further study need to development of more effective processes for reduce the cost and increase the yield of VCO. Further investigation also needed to improve the downstream process operation which allows the separation of oil from aqueous layer.
This is an open access article distributed under the terms of the, which permits unrestricted use, distribution, and build upon your work non-commercially. Withdrawal Guidlines. Publication Ethics. Withdrawal Policies Publication Ethics. Review Article Volume 4 Issue 2. Virgin coconut oil: emerging functional food oil.
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