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RBD stands for "refined, bleached, and deodorized." RBD oil is usually made from copra (dried coconut kernel).
RBD stands for "refined, bleached, and deodorized." RBD oil is usually made from copra (dried coconut kernel).


The dried copra is then placed in a powerful hydraulic press with added heat and the oil is extracted. This yields up practically all the oil present, amounting to more than 60% of the dry weight of the coconut.<ref name="Foale2003">
The dried copra is placed in a powerful hydraulic press with added heat and the oil is extracted. This yields up practically all the oil present, amounting to more than 60% of the dry weight of the coconut.<ref name="Foale2003">
{{Cite web
{{Cite web
| url = http://www.aciar.gov.au/files/node/453/mono101.pdf
| url = http://www.aciar.gov.au/files/node/453/mono101.pdf
Line 139: Line 139:
* {{cite book | editors = Adkins SW; Foale M and Samosir YMS | year = 2006 | url = http://aciar.gov.au/files/node/748/PR125%20full%20text.pdf | title = Coconut revival – new possibilities for the ‘tree of life’. Proceedings of the International Coconut Forum, 22–24 November 2005 | location = Cairns, Australia | publisher = ACIAR Proceedings | isbn = 1 86320 515 2}}
* {{cite book | editors = Adkins SW; Foale M and Samosir YMS | year = 2006 | url = http://aciar.gov.au/files/node/748/PR125%20full%20text.pdf | title = Coconut revival – new possibilities for the ‘tree of life’. Proceedings of the International Coconut Forum, 22–24 November 2005 | location = Cairns, Australia | publisher = ACIAR Proceedings | isbn = 1 86320 515 2}}
* Salunkhe, D.K., J.K. Chavan, R.N. Adsule, and S.S. Kadam. (1992). ''World Oilseeds – Chemistry, Technology, and Utilization''. Springer. ISBN 9780442001124.
* Salunkhe, D.K., J.K. Chavan, R.N. Adsule, and S.S. Kadam. (1992). ''World Oilseeds – Chemistry, Technology, and Utilization''. Springer. ISBN 9780442001124.
* Thieme, Johann Gottfried. (1968). ''Coconut Oil Processing''. FAO.


[[Category:Coconuts]]
[[Category:Coconuts]]

Revision as of 22:09, 11 April 2011

Traditional way of making coconut oil using a bullock-powered mill in Seychelles

Coconut oil is extracted from the kernel or meat of matured coconut harvested from the coconut palm (Cocos nucifera). Throughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. Coconut oil is very heat stable so it makes an excellent cooking and frying oil. It has a smoke point of about 360 °F (180 °C). Because of its stability it is slow to oxidize and thus resistant to rancidity, lasting up to two years due to high saturated fat content.[1]

Fatty acid content of coconut oil
Type of fatty acid pct
Lauric saturated C12
 
 47.5%
Myristic saturated C14
 
 18.1%
Palmitic saturated C16
 
 8.8%
Caprylic saturated C8
 
 7.8%
Capric saturated C10
 
 6.7%
Stearic saturated C18
 
 2.6%
Caproic saturated C6
 
 0.5%
Oleic monounsaturated C18
 
 6.2%
Linoleic polyunsaturated C18
 
 1.6%
Coconut oil contains approximately 92.1% saturated fatty acids, 6.2% monounsaturated fatty acids, 1.6% polyunsaturated fatty acids. The above numbers are averages based on samples taken. Numbers can vary slightly depending on age of the coconut, growing conditions, and variety.

red: Saturated; orange: Monounsaturated; blue: Polyunsaturated

Production

Coconut oil can be extracted through "dry" or "wet" processing. The former is normally extracted from copra, the meat extracted from the shell after being dried through fire, sunlight or kilns.[2] However, the preparation and storage of copra often occurs in unhygienic conditions which results in a poor quality oil that requires refining before consumption. The resulting high protein, high fiber mash is of poor quality for human consumption and is instead fed to ruminants and there is no process to extract the protein from the mash. A considerable portion of the oil extracted from copra is lost due to spoilage, consumption by insects and rodents, and during the extraction process. In contrast, all "wet" process involves raw coconut rather than dried copra, using the protein in the coconut to create an emulsion of the oil and water. The more problematic step is breaking up the emulsion to recover the oil. Originally this was done through lengthy boiling, but this produces a discolored oil and is not economical; modern techniques uses centrifuges and various pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, or some combination of them. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10-15% lower yield, even compared to the losses due to spoilage and pests with dry processing. Wet processes also requires an expensive investment of equipment and energy, incurring high capital and operating costs.[3]

Proper harvesting of the coconut (the age of a coconut can be 2 to 20 months when picked) makes a significant difference in the efficacy of the oil making process and the use of a centrifuge process makes the best final extracted product. Any coconut oil made from a non-copra style of extraction can be called virgin organic coconut oil but only the centrifuge process can make raw oil. When done properly it doesn't need to be heated or fermented to remove moisture.[4] Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yeilds.[5]

RBD

Coconuts sundried in Kozhikode, Kerala for making copra, which is used for making coconut oil
Coconut oil expelled from Copra at an oil mill in Tripunithura, Kerala, India

RBD stands for "refined, bleached, and deodorized." RBD oil is usually made from copra (dried coconut kernel).

The dried copra is placed in a powerful hydraulic press with added heat and the oil is extracted. This yields up practically all the oil present, amounting to more than 60% of the dry weight of the coconut.[6]

This "crude" coconut oil is not suitable for consumption because it contains contaminants and must be refined with further heating and filtering.

Another method for extraction of a "high quality" coconut oil involves the enzymatic action of alpha-amylase, polygalacturonases and proteases on diluted coconut paste.[7]

Unlike virgin coconut oil, refined coconut oil has no coconut taste or aroma. RBD oil is used for home cooking, commercial food processing, and cosmetic, industrial, and pharmaceutical purposes.

Hydrogenation

RBD coconut oil can be processed further into partially or fully hydrogenated oil to increase its melting point. Since virgin and RBD coconut oils melt at 76 °F (24 °C), foods containing coconut oil tend to melt in warm climates. A higher melting point is desirable in these warm climates so the oil is hydrogenated. The melting point of hydrogenated coconut oil is 97–104 °F (36–40 °C).

In the process of hydrogenation, unsaturated fats (monounsaturated and polyunsaturated fatty acids) are combined with hydrogen in a catalytic process to make them more saturated. Coconut oil contains only 6% monounsaturated and 2% polyunsaturated fatty acids. In this process some of these are transformed into trans fatty acids.

Fractionation

Fractionated coconut oil is a fraction of the whole oil, in which the different medium chain fatty acids are separated for specific uses. Lauric acid, a 12 carbon chain fatty acid, is often removed because of its high value for industrial and medical purposes. Fractionated coconut oil may also be referred to as caprylic/capric triglyceride oil or medium chain triglyceride (MCT) oil because it is primarily the medium chain caprylic (8 carbons) and capric (10 carbons) acids that make up the bulk of the oil. MCT oil is most frequently used for medical applications and special diets.

Figures

The United States Department of Agriculture has published historical production figures for coconut oil for years beginning October 1 and ending September 30. Coconut oil makes up around 2.5% of world vegetable oil production. Over the last few years coconut oil production is estimated to have been as follows:[8]

Year  2005–06   2006–07   2007–08   2008–09   2009–10   Jan 2010–11 
Production, Million Tonne  3.46 3.22 3.53 3.53 3.62 3.67

Standards

The Asian and Pacific Coconut Community (APCC), whose 17 members produce about 90% of the coconut sold commercially,[9] has published its Standards for Virgin Coconut Oil.[10] The Philippines has established a Department of Science and Technology (DOST) governmental standard.[11]

Health

The United States Food and Drug Administration,[12] World Health Organization,[13] International College of Nutrition,[14] the United States Department of Health and Human Services,[15] American Dietetic Association,[16] American Heart Association,[17] British National Health Service,[18] and Dietitians of Canada[16] recommend against the consumption of significant amounts of coconut oil due to its high levels of saturated fat.

Coconut oil contains a large proportion of lauric acid, a saturated fat that raises blood cholesterol levels by increasing the amount of high-density lipoprotein cholesterol[19] that is also found in significant amounts in breast milk and sebaceous gland secretions.[20] This may create a more favourable blood cholesterol profile, though it is unclear if coconut oil may promote atherosclerosis through other pathways.[19] Because much of the saturated fat of coconut oil is in the form of lauric acid, coconut oil may be a better alternative to partially hydrogenated vegetable oil when solid fats are required.[21] In addition virgin coconut oil is composed mainly of medium-chain triglycerides,[22] which may not carry the same risks as other saturated fats.[23][21] Early studies on the health effects of coconut oil used partially hydrogenated coconut oil, which creates trans fats, and not virgin coconut oil which has a different health risk profile.[24]

A repellent made from coconut oil can be used to prevent tungiasis-causing sand fleas from invading the body.[25]

Uses

File:Omega-Nutrition-Coconut-Oil-3060.jpg
Because it solidifies easily, coconut oil (in the middle) is sold in cylindrical containers, unlike most other oils, which are sold in bottles (like flax oil, on the sides)

Culinary arts

Coconut oil is commonly used in cooking, especially for frying. In communities where coconut oil is widely used in cooking, the unrefined oil is frequently the one most commonly used.

In recent years virgin coconut oil has increasingly become popular in natural food circles and with vegans. It has been described as having a "haunting, nutty, vanilla flavor" that also has a touch of sweetness that works well in baked goods, pastries, and sautés.[26] Coconut oil is commonly used to flavor many South Asian curries.

The caloric content of coconut oil is very nearly the same as that of other dietary fats, being reduced only slightly by the presence of medium chain triglycerides which constitute less than half of the total fat content. A value of 8.3 kcal/g has been quoted for dietary medium-chain triglycerides.[27]

Solidified coconut oil, sold as "coconut butter" by a Norwegian company

Hydrogenated or partially hydrogenated coconut oil is often used in non-dairy creamers, and snack foods including popcorn.[28] Hydrogenated coconut oil is also sold in Australia under the brand-name Copha and is the main ingredient in Australian snacks such as Chocolate crackles and White Christmas.

Industry

Engine feedstock
See also: Vegetable oil used as fuel

Coconut oil has been tested for use as a feedstock for biodiesel to be used as a diesel engine fuel. In this manner it can be applied to power generators and transport using diesel engines. Since straight coconut oil has a high gelling temperature (22–25 °C), a high viscosity, and a minimum combustion chamber temperature of 500 °C (932 °F) (to avoid polymerization of the fuel), coconut oil is typically transesterified to make biodiesel. Use of B100 (100% biodiesel) is only possible in temperate climates as the gel point is approximately 10 °C (50 °F). The oil needs to meet the Weihenstephan standard[29] for pure vegetable oil used as a fuel otherwise moderate to severe damage from carbonisation and clogging will occur in an unmodified engine.

The Philippines, Vanuatu, Samoa, and several other tropical island countries are using coconut oil as an alternative fuel source to run automobiles, trucks, and buses, and to power generators.[30] Coconut oil is currently used as a fuel for transport in the Philippines.[31] Further research into the oil's potential as a fuel for electricity generation is being carried out in the islands of the Pacific.[32][33] In the 1990s Bougainville conflict, islanders cut off from supplies due to a blockade used it to fuel their vehicles.[34]

Engine lubricant

Coconut oil has been tested for use as an engine lubricant; the producer claims the oil reduces fuel consumption and smoke emissions, and allows the engine to run at a cooler temperature.[35]

Transformer oil

Transformer oil acts as an insulating and cooling medium in transformers. The insulating oil fills up pores in fibrous insulation and also the gaps between the coil conductors and the spacing between the siding and the tank, and thus increases the dielectric strength of the insulation. A transformer in operation generates heat in the winding, and that heat is transferred to the oil via conduction. Heated oil then flows to the radiators by convection. Oil supplied from the radiators, being cooler, cools the winding. There are several important properties such as dielectric strength, flash point, viscosity, specific gravity and pour point and all of them have to be considered when qualifying an oil for use in transformers. Normally mineral oil is used, but coconut oil has been shown to possess all the properties needed to function as an environmentally friendly and economic replacement to mineral oil for this purpose.[36]

Herbicide

Acids derived from coconut oil can be used as herbicides, for a more environmentally friendly way of combating weeds. It is also considered unproblematic for people who have sensitivity to synthetic herbicides.[37]

Personal uses

Cosmetics and skin treatments

Coconut oil is excellent as a skin moisturizer and softener. A study shows that extra virgin coconut oil is effective and safe when used as a moisturizer, with absence of adverse reactions.[38] A study found that coconut oil helped prevent protein loss from the wet combing of hair when used for fourteen hours[39] as a conditioner before washing the hair.[39]

Sexual lubrication

There are widespread reports of the use of coconut oil as a sexual lubricant.[40] Like other oil-based intimate lubricants, coconut oil should not be used with latex condoms.

See also

References

  1. ^ Fife, Bruce (2005). Coconut Cures. Piccadilly Books, Ltd. pp. 184–185. ISBN 978-0-941599-60-3. {{cite book}}: |access-date= requires |url= (help)
  2. ^ Grimwood, BE (1975). Coconut Palm Products – Their processing in developing countries. Rome. pp. 49-56. ISBN 9789251008539. {{cite book}}: Unknown parameter |publishers= ignored (|publisher= suggested) (help)CS1 maint: location missing publisher (link)
  3. ^ Grimwood et al., 1975, p. 193-210.
  4. ^ Woodruff, JG (1970). Coconuts: Production, Processing, Products: Major feed and food crops in agriculture and food series. AVI Publishing Company. ISBN 0870550926.
  5. ^ Grimwood et al., 1975, p. 29.
  6. ^ Foale, M. (2003). "The Coconut Odyssey: The Bounteous Possibilities of the Tree of Life" (pdf). Canberra: Australian Centre for International Agricultural Research. pp. 115–116.
  7. ^ McGlone OC, Canales A, Carter JV (1986). "Coconut oil extraction by a new enzymatic process". J Food Sci. 51: 695–7. doi:10.1111/j.1365-2621.1986.tb13914.x.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  8. ^ United States Department of Agriculture. (February 2011). "Oilseeds: World Markets and Trade" Table 03: Major Vegetable Oils: World Supply and Distribution (Commodity View)
  9. ^ Asian and Pacific Coconut Community
  10. ^ APCC Standards for Virgin Coconut Oil Asian and Pacific Coconut Community, Jakarta, Indonesia
  11. ^ Joint Statement on Philippine National Standard for Virgin Coconut Oil as food
  12. ^ "Nutrition Facts at a Glance - Nutrients: Saturated Fat". Food and Drug Administration. 2009-12-22. Retrieved 2011-03-16.
  13. ^ "Avoiding Heart Attacks and Strokes" (pdf). World Health Organization. Retrieved 2011-04-06.
  14. ^ Singh RB, Mori H, Chen J, Mendis S, Moshiri M, Zhu S, Kim SH, Sy RG, Faruqui AM (1996 Dec). "Recommendations for the prevention of coronary artery disease in Asians: a scientific statement of the International College of Nutrition". J Cardiovasc Risk. 3 (6): 489–94. doi:10.1097/00043798-199612000-00002. PMID 9100083. {{cite journal}}: Check date values in: |date= (help)CS1 maint: multiple names: authors list (link)
  15. ^ "Dietary Guidelines for Americans 2010" (PDF). Department of Health and Human Services. Retrieved 17 March 2011.
  16. ^ a b "American Dietetic Association and Dietitians of Canada Offer Up-to-Date Guidance on Dietary Fat". American Dietetic Association. Retrieved 2011-03-16.
  17. ^ "Tropical Oils". American Heart Association. Retrieved 2011-03-16.
  18. ^ "Lower your cholesterol". National Health Service. Retrieved 2011-03-16.
  19. ^ a b Mensink RP, Zock PL, Kester AD, Katan MB (2003). "Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta-analysis of 60 controlled trials" (pdf). Am. J. Clin. Nutr. 77 (5): 1146–55. PMID 12716665. {{cite journal}}: Unknown parameter |month= ignored (help)CS1 maint: multiple names: authors list (link)
  20. ^ Amarasiri WA, Dissanayake AS (2006). "Coconut fats". Ceylon Med J. 51 (2): 47–51. PMID 17180807. {{cite journal}}: Unknown parameter |month= ignored (help)
  21. ^ a b Tarrago-Trani, MT; Phillips, KM; Lemar, LE; Holden, JM (2006). "New and existing oils and fats used in products with reduced trans-fatty acid content" (pdf). Journal of the American Dietetic Association. 106 (6): 867–80. doi:10.1016/j.jada.2006.03.010. PMID 16720128.
  22. ^ Attention: This template ({{cite pmid}}) is deprecated. To cite the publication identified by PMID 3519928 , please use {{cite journal}} with |pmid= 3519928 instead.
  23. ^ Marina, AM (2009). "Virgin coconut oil: emerging functional food oil". Trends in Food Science & Technology. 20 (10): 481–487. doi:10.1016/j.tifs.2009.06.003. {{cite journal}}: Unknown parameter |coauthors= ignored (|author= suggested) (help)
  24. ^ Kintanar, QL (1988). "Is coconut oil hypercholesterolemic and atherogenic? A focused review of the literature". Transactions of the National Academy of Science and Technology (Philippines). 10: 371–414.
  25. ^ Feldmeier, H (2009). "Tungiasis and cutaneous larva migrans: unpleasant travel souvenirs". Medizinische Monatsschrift fur Pharmazeuten. 32 (12): 440–4. PMID 20088345.
  26. ^ Clark, Melissa. (March 1, 2011). Once a Villain, Coconut Oil Charms the Health Food World. The New York Times. Retrieved March 2, 2011.
  27. ^ Bach, André C. and Vigen K Babayan. (November 1982). Medium-chain triglycerides: an update. The American Journal of Clinical Nutrition 36: 950–962.
  28. ^ ‘Two Thumbs Down’ for Movie Theater Popcorn
  29. ^ Weihenstephan vegetable oil fuel standard (German Rapeseed Fuel Standard)
  30. ^ In Vanuatu, A Proving Ground for Coconut Oil As An Alternative Fuel
  31. ^ Coconut fuel - PRI's The World
  32. ^ Coconut Oil for Power Generation by EPC in Samoa - Jan Cloin
  33. ^ "Coconut oil powers island's cars". BBC. 2007-05-08. {{cite news}}: Cite has empty unknown parameter: |coauthors= (help)
  34. ^ The Coconut Revolution: a documentary film
  35. ^ Romares-Sevilla, J (2008-01-17). "Davao-based firm sees expansion of bio-tech oil market". Sun.Star Superbalita Davao. Archived from the original on 2008-01-21. Retrieved 2008-07-14.
  36. ^ Coconut Oil As An Alternative To Transformer Oil
  37. ^ Roads and footpaths - weed control (from the Auckland City Council website. Accessed 2010-01-21.)
  38. ^ Agero AL, Verallo-Rowell VM (2004). "A randomized double-blind controlled trial comparing extra virgin coconut oil with mineral oil as a moisturizer for mild to moderate xerosis". Dermatitis. 15 (3): 109–16. PMID 15724344. {{cite journal}}: Unknown parameter |month= ignored (help)
  39. ^ a b "For the oil application, to each hair tress was applied 0.2 ml of oil (the quantity of oil normally applied by an Indian hair oil user). It was allowed to remain on the hair for at least 14 hr to simulate overnight application (the normal habit of the Indian consumer). These hair tresses were then subjected to both protein loss and WRI tests." p. 179 of Aarti S. Rele and R. B. Mohile: "Effect of mineral oil, sunflower oil, and coconut oil on prevention of hair damage", J. Cosmet. Sci., 54 175-192 (March/April 2003). Downloaded Sep 20, 2010.
  40. ^ Coconut Oil For Personal Lubrication

Further reading

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