Organic, non-hydrogenated, non-refined, non-deodorized food-grade coconut oil

WARNING: During the summer, coconut oil becomes liquid and may leak during shipping. This does not affect the quality of the product inside if the packaging is properly sealed.

Virgin coconut oil cold-extracted from fresh, undried pulp.

Once harvested, the ripe coconuts are cracked open and their nutrient-rich pulp is cold-pressed (this generally means that the processing temperature does not exceed 40°C).

This process occurs within three hours of opening the shell: the subsequent cold extraction yields a crystalline oil (liquid and pure white when solid) with a fresh coconut flavor that preserves the rich nutrients of the pulp. Clarity and crystalline color make all the difference!

300 gram pack

Food-Grade Coconut Oil - Organic - Panela

• Cold pressed from fresh, undried pulp

• Not bleached

• Not deodorized

• Unrefined

• Non-hydrogenated

• Contains no GMO ingredients

• Harvested with pulp processed within 3 hours

It is a virgin oil, with a delicate coconut hint, rich in medium-short chain saturated fatty acids MCT - MCFA (not to be confused with hydrogenated fats or those of refined palm oil, the latter obtained from the elaeis guineensis oil palm and not from the cocos nucifera coconut palm) including the well-known lauric acid, an element also present in breast milk.

Palm oil is grown in a non-intensive manner and does not require industrial refining, bleaching, or deodorization processes during processing.

It is an oil with many properties, which is why it is also known in the herbal and cosmetic fields.

It can be used in cooking or consumed as is.

Above 25°C, it becomes liquid, without altering its properties. Refrigeration is not necessary.

USE IN THE KITCHEN

It is a very versatile product suitable for multiple uses (as a substitute for extra virgin olive oil in a 1:1 ratio or in place of butter in a ratio of 80g for every 100g of butter): both for baking and frying, given that it has a high smoke point and is very stable during cooking.

Also suitable for cooking fish (sautéed shellfish) and for exotic recipes based on chicken or meat.

Excellent as a base for spreadable creams, it pairs perfectly with chocolate and cocoa.

You know that..

1) Cold-processed organic virgin coconut oil, even better if obtained from the fresh, undried pulp of mature coconuts, is a food that safeguards the energy of the "Plant of Life" because it is not subjected to processes such as refining, deodorization, and bleaching typical of industrial processing of the pulp (coconut or palm), once it has been dried and often fermented in the open air.

With these processes, certainly quicker and cheaper, however, precious elements are also removed... once again it is true to say that it is not the fruits of the earth that are "good" or "bad" but rather the intervention of man that makes the difference.

2) In Virgin Coconut Oil, over 70% of the fats are medium-short chain saturated fats, the so-called medium-chain fatty acids, which, according to recent scientific studies, have significantly different characteristics compared to common saturated fats, the consumption of which should be limited.

2) Lauric Acid, one of the constituents of breast milk, is present in quantities close to 50% in Virgin Coconut Oil.

3) The Palmitic Acid content, unlike Palm Oil where it represents a very significant portion of the lipid fraction, is less than 8-10%.

4) Virgin Coconut Oil contains approximately 7% unsaturated and polyunsaturated fatty acids.

5) Organic coconut palms, mostly wild, are not intensively cultivated, thus safeguarding the ecosystem in which they grow.

NB: Pure coconut oil is heat-sensitive: below 23 degrees it is solid, but just take a little in your hands and it warms up and returns to a more liquid consistency.