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Thursday, March 13, 2008

Virgin Coconut Oil


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. Mary 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 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 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


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.

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