Coconut oil is extracted from copra coconut meat and processed through the RBD (Refined, Bleaching, and Deodorized) process to produce high quality cooking oil that can be used for various types of dishes. Due to its unique fat content, coconut oil is stable at high temperatures, coconut oil is oxidized more slowly so it is safe to use multiple times.
Color: Yellowish white, freezes at temperatures
Taste: Bland, free from rancid or sour taste
Aroma: The distinctive aroma of coconut, free from rancid smell
Composition : Coconut oil
Packaging : – Size 1 L in a standing pouch.
Size 2 L in a stand up pouch.
Size 5 L in jerry cans.
Size 18 L in jerry cans.
Size 20 L in bucket packaging.
Storage Conditions : The product should be stored in an airtight container. The product will be liquid at temperatures above 24°C and will harden at temperatures below 24°C. Store in a dry, clean, odor-free place and away from direct sunlight.
Shelf Life: 24 months after the date of production with storage conditions in accordance with the recommended storage.
Uses: As a raw material for making various types of dishes, from making sauces to sauteing, from frying to making cakes.
More Efficient : Less CCO is absorbed by food than palm oil, thus saving oil consumption. More Efficient: CCO is easier to heat so it saves the use of gas/electricity for cooking compared to palm oil.
In terms of organoleptic:
Color: CCO is whiter, clearer, and not easily blackened than palm oil, so it can be used many times.
Aroma: The aroma of CCO is more fragrant and does not easily turn rancid compared to palm oil.
In terms of food results:
Cooking results: less CCO is absorbed by food, resulting in a more crunchy and savory texture than palm oil.
Type of Dish: CCO can be used for various types of food. From making sauces to frying, from roasting to make a cake.
In terms of health:
Strengthens Immune: The highest content of lauric acid is found in CCO and
proven to be efficacious as antifungal, antiviral, and antibacterial so that it can kill disease-causing pathogens
Stable at High Temperatures: Saturated fats are more resistant / more resistant to oxidation processes and the formation of free radicals than
unsaturated fats. CCO is not easily converted into trans fat so CCO is safe to use at high temperatures.
Cholesterol Free: CCO is a vegetable fat so it does not contain cholesterol, it can even help lower bad cholesterol (LDL) and increase cholesterol levels.
cholesterol (HDL) levels so that it can reduce the risk of stroke and heart disease.
Easy to Digest: Contains Medium Chain Fatty Acids (MCFA) which are easily digested by the body so that it produces energy faster. In the body, MCFA is not metabolized into fat, but energy.