Coconut oil , or copra oil , is a vegetable oil extracted from kernels or meat from coconuts harvested from coconut ( Cocos nucifera ). It has various applications. Due to its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, which lasts up to six months at 24 Ã, Â ° C (75Ã, Â ° F) without damage.
Due to the high levels of saturated fats, the World Health Organization, the United States Department of Health and Human Services, the American Food and Drug Administration, the American Heart Association, the American Dietetic Association, the British National Health Service, the British Nutrition Foundation and the Canadian Diet Experts suggest that oil consumption coconuts should be limited or avoided.
Video Coconut oil
Produksi
Coconut oil can be extracted through dry or wet process.
Dry process
Dry processing requires that the meat be extracted from the shell and dried by fire, sunlight, or kiln to make copra. Copra is pressed or dissolved with solvent, yielding coconut oil and high protein, high fiber mash. Mash is a poor quality for human consumption and is instead fed to ruminants; no process to extract protein from mash.
Wet process
The wet process uses raw coconut rather than dried copra, and the protein in coconut creates oil and water emulsions. The more problematic step is to break down the emulsion to recover the oil. This is usually done with a long boil, but this produces oil discolored and uneconomical. Modern techniques using centrifugal and pre-treatment include cold, heat, acid, salt, enzymes, electrolysis, shock waves, steam distillation, or some combination thereof. Despite the widespread variety and technology, wet processing is less feasible than dry processing because the yield is 10-15% lower, even taking into account the detriment of decay and pests by dry processing. The wet process also requires equipment and energy investments, raising high capital and operating costs.
Proper coconut picking (coconut age can be 2 to 20 months when picked) makes a significant difference in the efficacy of the oil-making process. Copra made from uncooked beans is more difficult to work on and produces lower products with lower yields.
Conventional coconut oil processors use hexane as a solvent to extract up to 10% more oil than those produced only with rotary mill and expeller. They then purify the oil to remove certain free fatty acids to reduce sensitivity to rancidification. Other processes for increasing shelf life include using copra with moisture content below 6%, keeping the water content of the oil below 0.2%, heating the oil up to 130-150 ° C (266-302 ° F) and adding salt or citric acid.
Virgin coconut oil (VCO) can be produced from fresh coconut milk, meat, or residue. Produce from fresh meat involves wet milling or drying residue, and using a screw press to extract oil. VCO can also be extracted from fresh meat by drying and dried to 10-12% water content, then using manual press to extract oil. Produce from coconut milk involves coconut lattice and mix it with water, then squeeze the oil. Milk can also be fermented for 36-48 hours, the oil is removed, and the cream is heated to remove any residual oil. The third option involves using a centrifuge to separate oil from other liquids. Coconut oil can also be extracted from the remaining dry residues from the production of coconut milk.
A thousand mature coconuts weighing about 1,440 kilograms (3,170 pounds) produce about 170 kilograms (370 pounds) of copra, of which about 70 liters of coconut oil can be extracted.
Refined oil
Refined, bleached, and deodorized oils (RBD) are usually made of copra, dry coconut core, pressed in a heated hydraulic press to extract oil. This produces almost all of the existing oil, which accounts for over 60% of the dry weight of the coconut. This crude coconut oil is not suitable for consumption because it contains contaminants and must be refined by further heating and filtration.
Other methods for coconut oil extraction involve the enzymatic action of alpha-amylase, polygalacturonase, and proteases in dilute coconut paste.
Unlike pure coconut oil, virgin coconut oil does not have the taste or smell of coconut. RBD oil is used for home cooking, commercial food processing, and cosmetic, industrial, and pharmaceutical purposes.
Hydrogenation
RBD coconut oil can be further processed into partially or fully hydrogenated oil to increase its melting point. Because pure coconut oil and RBD melt at 24 Â ° C (76 ° F), foods containing coconut oil tend to melt in warm climates. Higher melting points are desirable in this warm climate, so hydrogenated oils. The melting point of hydrogenated coconut oil is 36-40 ° C (97-104 ° F).
In the process of hydrogenation, unsaturated fats (monounsaturated and polyunsaturated fatty acids) are combined with hydrogen in the catalytic process to make them more saturated. Coconut oil contains only 6% monounsaturated and 2% polyunsaturated fatty acid. In a partial hydrogenation process, some of these are converted into trans fatty acids.
Fractionation
The fractionated coconut oil provides a fraction of all the oils so that different fatty acids can be separated for special use. Lauric acid, 12-carbon fatty acid chain, often removed because of high value for industrial and medical purposes. Fractionation of coconut oil can also be used to isolate caprylic acid and capric acid, which is a medium chain triglyceride, as it is used for medical applications, special diets and cosmetics, sometimes also used as carrier oil for fragrances.
Numbers
The US Department of Agriculture has published estimates of coconut oil production figures as follows; The years tabulated are from 1 October to 30 September:
Coconut oil makes up about 2.5% of the world's vegetable oil production.
Standard
The World Health Organization's Codex Alimentarius Guidelines on food, food production and food safety, published by the Food and Agriculture Organization, include standards for commercial partners producing coconut oil for human consumption.
The Asian and Pacific Coconut Community (APCC), whose 18 members produce about 90 percent of commercially sold coconut, has published its standards for virgin coconut oil (VCO), defines the virgin coconut oil obtained from fresh young coconut seeds in a way that does not "causes a change in oil."
Maps Coconut oil
Composition and comparison
The approximate concentration of fatty acids in coconut oil (midpoint of the source range):
The following table provides information on the composition of coconut oil and how it compares to other vegetable oils.
Health issues
Many health organizations advise against consuming coconut oil due to the high levels of saturated fat, including the US Food and Drug Administration, the World Health Organization, the Department of Health and Human Services of America, the American Dietetic Association, the American Heart Association, the UK National Health Service, the Foundation Nutrition UK, and Diet Expert from Canada.
Coconut oil contains mostly lauric acid, saturated fat that raises total blood cholesterol by increasing the amount of high-density lipoprotein (HDL) cholesterol and low-density lipoprotein (LDL) cholesterol. While this may create a more profitable blood cholesterol profile, it does not rule out the possibility that persistent consumption of coconut oil may increase the risk of cardiovascular disease through other mechanisms, especially through increased blood cholesterol characterized by lauric acid. Since the majority of saturated fat in coconut oil is lauric acid, coconut oil may be preferred over partially hydrogenated vegetable oil when solid fat is used in food.
Because of the high content of saturated fats with high calorie loads, regular use of coconut oil in food preparation can increase weight.
Usage
Nutrition and fat composition
Coconut oil is 99% fat, mainly composed of saturated fats (82% of the total; tables). In the reference amount of 100 grams, the supply of coconut oil is 890 Calories. Half of the saturated fat content of coconut oil is lauric acid, while other significant saturated fats are myristoleic acid and palmitoleic acid. Monounsaturated fats comprise 6% of total fat, and polyunsaturated fats comprise 2% (tables). Coconut oil contains phytosterols, but no micronutrients have significant content (tables).
In food
Despite its high saturated fat content, coconut oil is commonly used in baked goods, pastries, and sautà ©, has a sense of "haunting, crazy", with a touch of sweetness. Used by the cinema chain for popcorn, coconut oil adds a lot of saturated and caloric fat to snacks while enhancing flavor, perhaps a factor in increasing snack food consumption, energy balance, and higher calorie weight.
Other culinary uses include replacing the solid fats produced by hydrogenation in baked goods and confectionery. Partially hydrogenated or partially hydrogenated coconut oil is often used in non-dairy creamers and snacks. In frying, the smoke point of coconut oil is 177 Â ° C (351 Â ° F).
Hair
Coconut oil has been used for hair care.
Industry
Coconut oil has been tested for use as a raw material for biodiesel to be used as a diesel engine fuel. In this way, it can be applied to electrical and transportation generators using diesel engines. Because straight coconut oil has a high gel temperature (22-25 Â ° C), high viscosity, and a minimum combustion temperature of 500 Â ° C (932 Â ° F) (to avoid polymerization of fuel), coconut oil is usually in transesterification for making biodiesel. The use of B100 (100% biodiesel) is only possible in temperate climates, since the gel point is about 10 ° C (50 ° F). The oil must meet the Weihenstephan standard to use pure plant oil as fuel. Moderate to severe damage due to carbonization and blockage will occur on unmodified machines.
Philippines, Vanuatu, Samoa, and several other tropical island countries use coconut oil as an alternative fuel source to run cars, trucks and buses, and to power plants. Biodiesel fuel derived from coconut oil is currently used as a fuel for transportation in the Philippines. Further research into the potential of coconut oil as a fuel for power generation is underway on the Pacific islands, although to this day it seems to be useless as a fuel source due to labor costs and supply constraints.
Coconut oil has been tested for use as an engine lubricant and as a transformer oil. Coconut oil (and its derivatives, such as coconut fatty acids) is used as a feedstock in the preparation of surfactants such as cocamidopropyl betaine, cocamide MEA, and DEA cocamide.
Acid derived from coconut oil can be used as a herbicide. Before the advent of electric lighting, coconut oil was the main oil used for lighting in India and exported as Cochin oil.
Coconut oil is an essential ingredient for making soap. Soaps made with coconut oil tend to be hard, although they contain more water than soaps made with other oils and therefore increase the yield of the manufacturer. It is more soluble in hard water and salt water than any other soap that allows it to foam more easily. The main coconut oil soap looks clear when melted and bright white when toughened.
See also
- Saturated fat and cardiovascular disease
- KERAFED
References
Further reading
-
Adkins SW; Foale M and Samosir YMS, eds. (2006). The rise of coconut - a new possibility for 'tree of life'. Proceedings of the International Coconut Forum, 22-24 November 2005 (PDF) . Cairns, Australia: ACIAR Proceedings. ISBN: 1-86320-515-2. Ã, CS1 maint: Using parameter editor (link) - Salunkhe, D.K., J.K. Chavan, R.N. Adsule, and S.S. Kadam. (1992). World Oil: Chemistry, Technology and Utilization . Jumper. ISBN: 978-0-442-00112-4.
External links
- Media related to coconut oil on Wikimedia Commons
Source of the article : Wikipedia
0 Comments