Coconut oil is a natural product of plant origin. Coconut oil is obtained from dried fruit pulp of coconut palm which is called copra. The age of such coconuts is from 12 to 14 months. Coconut oil is obtained in two ways:

1. Cold-pressed method: desiccated coconut is covered with water with a temperature not higher than 40 degrees Celsius and left for setting-out. After a while the obtained mixture is squeezed. Thus the Best Oil is obtained. It is the most useful and expensive coconut oil of Premium quality. It is only 8-10% of the whole volume of coconut oil manufactured in the world as this method of production takes a lot of time and demands a lot of raw material.

2. Method of a hot extraction. Coconut flakes are dehydrated through the use of vacuum drying, then in the special centrifuge by means of the centrifugal force and influence of high temperature coconut oil is squeezed out of the dried-up copra. In this procedure all the useful substances, vitamins and microelements remain but the content of solid fats is considerably reduced.

Thanks to its fatty acid composition with lauric and myristic fatty acids coconut oil has hard texture, fast crystallization, good thawing in a mouth. In addition to this coconut oil gives mild pleasant flavor to the products.Coconut oil is used in manufacturing of ice-cream coating, combined dairy products, cream, bakery products and such confectionery products as caramel, toffee, cookies, sweets. Coconut oil is used for ice-cream and cheese curd coating as it has number of advantages in comparison to cocoa butter as it meets better the special requirements. First of all coconut oil has a melting point within 22-27 °C that provides melting point for ice cream glaze below 30 °C. Otherwise glaze won't melt while eating of ice cream as during eating temperature in a mouth decreases. Glaze produced on the basis of coconut oil has liquid consistence at the room temperature and almost instantly hardens at contact with ice-cream that is very important in the process of manufacturing. It also provides covering of the whole product with a thin opaque layer.Glaze turns out crackling both quickly and completely melts in the mouth. At the same time it has a rather flexible texture so it doesn`t break and exfoliate from the ice-cream during eating.

• cosmetics industry
• confectionery industry
• bakery industry
• manufacturing of spred, confectionery and cooking oil, cream, margarine
• dairy industry
• manufacturing of glaze for ice-cream
• manufacturing of glaze for cheese curds

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