Coconut oil extraction machine
Coconut oil extraction machine
Coconut oil, also known as coconut oil, is obtained from coconut meat (dry) and is white or light yellow fat. Coconut meat (dry) contains 65%-74% oil and 4%-7% moisture. Coconut trees grow on islands in tropical areas or along the coast of the mainland.
Compared with other fats and oils, coconut oil has great specificity. Coconut oil has a high saponification value and a low refractive index. This method can be used to identify whether coconut oil is mixed with other fats and can even be quantified. This change is mainly caused by Caused by the fatty acid composition of coconut oil. The fatty acid composition of coconut oil has a saturated content of more than 90%, but the melting point is only 24-27 degrees, which is due to the high carbonic acid content. This is also the reason why the Polenske value and Reichert-Meissl value are high. The fatty acid composition of coconut oil can also explain why complete hydrogenation has little effect on the melting point of coconut oil (45.1 degrees)
Coconut oil is a white liquid in the tropics, and a butter-like solid in cold places; it has a special smell and has a fragrant smell when fresh.
The specific gravity of the oil produced by the coconut oil extraction machine is 0.8354, the refractive index is 1.4295, the alkalinity value is 258, and the iodine value is 8.4 to 9.3.
[Chemical composition] The oil content of the pulp is 60-65%.
The oil contains 20% free fatty acids, 2% linoleic acid, 7% palmitic acid, 9% caprylic acid, 5% tallow wax, 10% caprylic acid, 2% oleic acid, and 45% lauric acid.
The sterols of coconut oil contain 4.5% stigmasterol, 31.5% of stigmasterol and fucosterol, 6% of α-spinach sterol and sterol, and 58% of β-sitosterol.
The coconut oil extracted by the coconut oil extraction machine is the only fat composed of medium-chain fatty acids in our daily food. The medium-chain fat molecules are smaller than the long-chain fat molecules of other foods and are easily digested and absorbed by the human body. The digestion of dietary coconut oil does not need to be used. The human pancreatic digestive enzyme system exerts very little pressure on the body's enzyme and hormone system. Moreover, the liver is more inclined to use medium-chain fatty acids as a fuel source for energy production, thereby increasing the efficiency of metabolism.
Medium-chain fatty acids have a natural comprehensive antibacterial ability. When we ingest medium-chain triglycerides, they are converted into monoglycerides and medium-chain fatty acids in our body. These two substances have strong antibacterial properties and can kill disease-causing substances. Bacteria, fungi, viruses and parasites.
Coconut oil, a saturated fatty acid, also acts as an antioxidant. It can be used to treat rickets in children, osteoporosis in adults, and protect bones from free radical damage. Fresh coconut and cold-pressed dietary coconut oil contain a fatty substance called sterol. The structure of sterol is similar to progesterone. In the human body, sterol is converted into progesterone, and then converted into deoxyepiandrosterone (DHEA) and progesterone. And other hormones. When the body needs these hormones, it consumes progesterone to convert. The cause of osteoporosis when women get older is the imbalance between progesterone and estrogen. It is generally believed that progesterone is related to the bone-building process. If this is true, the progesterone-like substances in coconut will benefit bone health.
Purified and cold pressed coconut oil
Coconut meat contains 33% oil. The traditional oil extraction method for thousands of years is quite simple. As long as the coconut meat is made into crumbs and boiled in water, the oil will separate and float on the water, and then the oil will be skimmed out. Another way is to squeeze coconut milk (also known as coconut milk) from the shreds of coconut meat, and then allow it to naturally ferment for 24 to 36 hours, so that the oil is separated from the water, and then the oil is taken out and heated for a short time to remove the water . This method of heating at moderate temperatures does not harm coconut oil. In addition, there are many methods for extracting coconut oil. The appearance, quality, taste and fragrance of coconut oil obtained by different methods are different from each other. However, it can be roughly divided into two categories: one is "purified" coconut oil that has been purified, bleached and deodorized (RBD), and the other is "virgin" coconut oil that is not chemically treated at room temperature. . Purified coconut oil is mostly made from dried copra and is commonly used in the food industry. It is generally believed that this coconut oil is healthy because its fatty acids have not been destroyed. Because it is colorless and tasteless, many people also like to consume this oil. Cold-pressed coconut oil is mostly made from fresh coconuts. The liquid of this oil is as clear as water, and it is white after solidification. Because it has not been processed by high temperature and chemical substances, this oil retains its original composition and has the special smell and taste of coconut
In order to increase the intake of medium-chain fat, it is the easiest way to use coconut oil instead of other cooking oil for cooking. Since coconut oil is saturated oil, cooking and heating will not generate free radicals. The melting point of coconut oil is 23°C. Above this temperature, it is a liquid; below this temperature, it is a white paste. Its smoking point is low, below 177°C. When using coconut oil to bake bread, muffins or cook, the oven temperature can be higher than this temperature. Due to the humidity of the food, the internal temperature can still be lower than 100°C. Note that any cooking oil will produce harmful substances if it is overheated. Coconut oil has stable properties and does not require refrigeration. It can be stored for at least 2-3 years at room temperature