Pure coconut oil (English: virgin coconut oil) is coconut oil made from fresh coconut raw materials, extracted from the oil or the kernel, processed by controlled heating or without heating at all, without chemicals and RDB.
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Distillation of coconut oil as above results in the content of essential compounds needed by the body intact. Pure coconut oil with the main content of lauric acid has antibiotic, anti-bacterial and fungal properties.
Pure coconut oil, or better known as Virgin Coconut Oil (VCO), is a modification of the coconut oil manufacturing process so that it produces products with low water content and free fatty acid content, clear color, smells good, and has a long shelf life, which is more of 12 months.
The manufacture of virgin coconut oil has many advantages, namely:
does not require expensive costs, because raw materials are easily obtained at low prices
processing is simple and not too complicated, as well as
minimal energy use, because it does not use fuel, so that the chemical and nutritional content is maintained, especially the fatty acids in the oil.
When compared with ordinary coconut oil, or often referred to as cooking oil (copra coconut oil), virgin coconut oil has a better quality. Copra coconut oil will be brownish yellow in color, odorless, and easily rancid, so that its shelf life does not last long (less than two months). From an economic point of view, virgin coconut oil has a higher selling price than copra coconut oil, so studies on the manufacture of VCO need to be developed.
