Nice graph wgb!
Extraction Decarbing before making cannaoil?
- Thread starter bubblekarma
- Start date
bubblekarma
God of Plants
Thanks bro!
I use mostly olive oil for cooking oil and coconut oil for capsules and rubs. Get a potato ricer and use it to squeeze the last of the oil out of plant material. you can recover quite a bit of oil that way
I talked to a guy once out in Washington state that cooked all the time and worked at a dispensary. He told me that I should use canola/coconut oil for baking and olive oil for everything else. I have also read somewhere(don't know if its true) that the fat in the coconut oil binds with the thc/cbd better than any others with the canola being second. I cook but didn't know you had to decarb first. I too thought that just cooking in my crockpot was taking care of that. Will try this out today. Would be nice if it made it more potent as then I could cut back on the amount I use for each batch.
bubblekarma
God of Plants
I like your screen name, now I can officially say "Yes, I know the muffin man!" haha. Thanks for the info bro! Let me know how your batch goes! I'm still a month away from having some herb to make cooking oil so I won't be able to try it til then.
NekoSempai
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You mean the muffin man down on Autoflower lane? :Gary:
This thread is awesome. Didnt realize either that the decarb process was that important. I also figured if I just cooked it a while longer, I wouldn’t need to decarb. Throwing 11 grams of flowers to make a small batch of medibles to test out the different..versus the last batch of cookies I made.
This thread is awesome. Didnt realize either that the decarb process was that important. I also figured if I just cooked it a while longer, I wouldn’t need to decarb. Throwing 11 grams of flowers to make a small batch of medibles to test out the different..versus the last batch of cookies I made.
Coconut oil has a muuuuch higher potential thc content. And yes, always decarb
Vs butter
I've not made oil yet but will be soon so have been doing some research. Since my wife was diagnosed with cancer, I have also been retooling my cooking as well. Here are some observations.
There is a big difference in oils and their uses as well as their benefits to people. I now have 6 different oils in my pantry. I find that now I rarely use canola or olive. Coconut oil makes up the bulk of the cooking oil since it is high on benefits, can be used at medium/high heats,(frying) and does not impart any specific flavor to the recipe. Sesame oil, peanut oil and walnut oil are good for quick stir frying and salad oils etc, all impart a unique flavor to the recipe's they are used in.
For cannaoil I believe my choice would be Coconut oil as well. It stores well, it handles the heat of oil production without breaking down, and its good for you.
There is a big difference in oils and their uses as well as their benefits to people. I now have 6 different oils in my pantry. I find that now I rarely use canola or olive. Coconut oil makes up the bulk of the cooking oil since it is high on benefits, can be used at medium/high heats,(frying) and does not impart any specific flavor to the recipe. Sesame oil, peanut oil and walnut oil are good for quick stir frying and salad oils etc, all impart a unique flavor to the recipe's they are used in.
For cannaoil I believe my choice would be Coconut oil as well. It stores well, it handles the heat of oil production without breaking down, and its good for you.
Versatile stuff, that there coconut oil......
http://en.wikipedia.org/wiki/Coconut_oil
[h=1]Coconut oil[/h]From Wikipedia, the free encyclopedia
Solidified "coconut butter" sold by aNorwegian company
Coconut oil or Copra oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm (Cocos nucifera). It has various applications in food, medicine, and industry. Because of its high saturated fat content it is slow to oxidize and, thus, resistant to rancidification, lasting up to two years without spoiling.[SUP][1][/SUP]
Many health organizations advise against the consumption of high amounts of coconut oil due to its high levels of saturated fat.[SUP][2][/SUP][SUP][3][/SUP][SUP][4][/SUP][SUP][5][/SUP][SUP][6][/SUP][SUP][7][/SUP][SUP][8][/SUP][SUP][9][/SUP]
[h=2]§Production[edit][/h][h=3]§Dry process[edit][/h]
Coconut oil can be extracted through "dry" or "wet" processing. Dry processing requires the meat to be extracted from the shell and dried using fire, sunlight, or kilns to create copra.[SUP][10][/SUP] The copra is pressed or dissolved with solvents, producing the coconut oil and a high-protein, high-fiber mash. The mash is of poor quality for human consumption and is instead fed to ruminants; there is no process to extract protein from the mash. A portion of the oil extracted from copra is lost to the process of extraction.
[h=3]§Wet process[edit][/h]The all-wet process uses raw coconut rather than dried copra, and the protein in the coconut creates an emulsion of oil and water.[SUP][11][/SUP] The more problematic step is breaking up the emulsion to recover the oil. This used to be done by prolonged boiling, but this produces a discolored oil and is not economical; modern techniques usecentrifuges and 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 require investment of equipment and energy, incurring high capital and operating costs.[SUP][12][/SUP]
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. Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yields.[SUP][13][/SUP]
Conventional coconut oil uses hexane as a solvent to extract up to 10% more oil than just using rotary mills and expellers. The oil is then refined to remove certain free fatty acids, in order to reduce susceptibility torancidification. Other processes to increase shelf life include using copra with a moisture content below 6%, keeping the moisture content of the oil below 0.2%, heating the oil to 130–150 °C (266–302 °F) and addingsalt or citric acid.[SUP][14][/SUP]
Virgin coconut oil (VCO) can be produced from fresh coconut milk, meat, or residue. Producing it from the fresh meat involves removing the shell and washing, then either wet-milling or drying the residue, and using a screw press to extract the oil. VCO can also be extracted from fresh meat by grating and drying it to a moisture content of 10–12%, then using a manual press to extract the oil. Producing it from coconut milkinvolves grating the coconut and mixing it with water, then squeezing out the oil. The milk can also be fermented for 36–48 hours, the oil removed, and the cream heated to remove any remaining oil. A third option involves using a centrifuge to separate the oil from the other liquids. Coconut oil can also be extracted from the dry residue left over from the production of coconut milk.[SUP][14][/SUP]
A thousand mature coconuts weighing approximately 1,440 kilograms (3,170 lb) yield around 170 kilograms (370 lb) of copra from which around 70 litres (15 imp gal) of coconut oil can be extracted.[SUP][15][/SUP]
[h=3]§RBD[edit][/h]
RBD stands for "refined, bleached, and deodorized." RBD oil is usually made from copra (dried coconut kernel).
The dried copra is placed in a 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.[SUP][16][/SUP]
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.[SUP][17][/SUP]
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.
[h=3]§Hydrogenation[edit][/h]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 24 °C (76 °F), 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 36–40 °C (97–104 °F).
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 the partial hydrogenation process, some of these are transformed into trans fatty acids.[SUP][18][/SUP]
[h=3]§Fractionation[edit][/h]Fractionated coconut oil provides fractions of the whole oil so that its different fatty acids can be 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.[SUP][19][/SUP] The fractionation of coconut oil can also be used to isolate caprylic acid and capric acid, which are medium-chain triglycerides, as these are used for medical applications, special diets and cosmetics, sometimes also being used as a carrier oil for fragrances.[SUP][20][/SUP]
[h=3]§Figures[edit][/h]The United States Department of Agriculture has published estimated production figures for coconut oil as follows; tabulated years are from October 1 through September 30:[SUP][21][/SUP]
[TABLE="class: wikitable"]
World coconut oil production (million tonnes)[TR]
[TD]Year[/TD]
[TD]2005–06[/TD]
[TD]2006–07[/TD]
[TD]2007–08[/TD]
[TD]2008–09[/TD]
[TD]2009–10[/TD]
[TD]2010–11[/TD]
[/TR]
[TR]
[TD]Production[/TD]
[TD]5.91[/TD]
[TD]5.42[/TD]
[TD]5.79[/TD]
[TD]5.62[/TD]
[TD]6.60[/TD]
[TD]6.24[/TD]
[/TR]
[/TABLE]
Coconut oil makes up around 2.5% of world vegetable oil production.
[h=3]§Standards[edit][/h]The World Health Organization's Codex Alimentarius guidelines on food, food production, and food safety, published by the Food and Agriculture Organization, includes standards for commercial partners who produce coconut oil for human consumption.[SUP][22][/SUP]
The Asian and Pacific Coconut Community (APCC), whose 18 members produce about 90 per cent of the coconut sold commercially,[SUP][23][/SUP] has published its standards for virgin coconut oil (VCO), defining virgin coconut oil as obtained from fresh, mature coconut kernels through means which do not "lead to alteration of the oil".[SUP][24][/SUP]
[h=2]§Composition and comparison[edit][/h]The approximate maximal concentration of fatty acids in coconut oil is:[SUP][25][/SUP]
[TABLE="width: 400"]
[TR]
[TH="colspan: 5"]Fatty acid content of coconut oil[/TH]
[/TR]
[TR]
[TD]Type of fatty acid[/TD]
[TD="align: right"][/TD]
[TD][/TD]
[TD="align: right"]pct[/TD]
[TD="align: right"][/TD]
[/TR]
[TR]
[TD="colspan: 2"]Caprylic saturated C8[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]9%[/TD]
[/TR]
[TR]
[TD="colspan: 2"]Decanoic saturated C10[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]10%[/TD]
[/TR]
[TR]
[TD="colspan: 2"]Lauric saturated C12[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]52%[/TD]
[/TR]
[TR]
[TD="colspan: 2"]Myristic saturated C14[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]19%[/TD]
[/TR]
[TR]
[TD="colspan: 2"]Palmitic saturated C16[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]11%[/TD]
[/TR]
[TR]
[TD="colspan: 2"]Oleic monounsaturated C18:1[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]8%[/TD]
[/TR]
[TR]
[TD="colspan: 2"]Other/Unknown[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]5.3%[/TD]
[/TR]
[TR]
[TD="colspan: 5"]black: Saturated; grey: Monounsaturated; blue: Polyunsaturated[/TD]
[/TR]
[/TABLE]
The following table provides information about the composition of coconut oil and how it compares with other vegetable oils.
[TABLE="class: wikitable sortable jquery-tablesorter"]
[TR]
[TH="bgcolor: #F2F2F2, colspan: 9, align: center"]Vegetable oils[/TH]
[/TR]
[TR]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Type[/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Processing
Treatment[/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Saturated
fatty acids[SUP][26][/SUP][/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Mono-
unsaturated
fatty acids[SUP][26][/SUP][/TH]
[TH="bgcolor: #F2F2F2, colspan: 3, align: center"]Polyunsaturated fatty acids[/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Oleic acid
(ω-9)[/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Smoke point[/TH]
[/TR]
[TR]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Total poly[SUP][26][/SUP][/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]linolenic acid
(ω-3)[/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Linoleic acid
(ω-6)[/TH]
[/TR]
[TR]
[TD="align: left"]Canola (rapeseed)[/TD]
[TD]-[/TD]
[TD]7.365[/TD]
[TD]63.276[/TD]
[TD]28.142[/TD]
[TD]9-11[/TD]
[TD]19-21[/TD]
[TD]-[/TD]
[TD]400 °F (204 °C)[SUP][27][/SUP][/TD]
[/TR]
[TR="bgcolor: #
66"]
[TD="align: left"]Coconut[/TD]
[TD]-[/TD]
[TD]91.00[/TD]
[TD]6.000[/TD]
[TD]3.000[/TD]
[TD]-[/TD]
[TD]2[/TD]
[TD]6[/TD]
[TD]350 °F (177 °C)[SUP][27][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Corn[/TD]
[TD]-[/TD]
[TD]12.948[/TD]
[TD]27.576[/TD]
[TD]54.677[/TD]
[TD]1[/TD]
[TD]58[/TD]
[TD]28[/TD]
[TD]450 °F (232 °C)[SUP][28][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Cottonseed[/TD]
[TD]-[/TD]
[TD]25.900[/TD]
[TD]17.800[/TD]
[TD]51.900[/TD]
[TD]1[/TD]
[TD]54[/TD]
[TD]19[/TD]
[TD]420 °F (216 °C)[SUP][28][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Flaxseed/Linseed (European)[SUP][29][/SUP][/TD]
[TD]-[/TD]
[TD]6 - 9[/TD]
[TD]10 - 22[/TD]
[TD]68 - 89[/TD]
[TD]56 - 71[/TD]
[TD]12 - 18[/TD]
[TD]10 - 22[/TD]
[TD]225 °F (107 °C)[/TD]
[/TR]
[TR]
[TD="align: left"]Olive[/TD]
[TD]-[/TD]
[TD]14.00[/TD]
[TD]72.00[/TD]
[TD]14.00[/TD]
[TD]<1.5[/TD]
[TD]9–20[/TD]
[TD]-[/TD]
[TD]380 °F (193 °C)[SUP][27][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Palm[/TD]
[TD]-[/TD]
[TD]49.300[/TD]
[TD]37.000[/TD]
[TD]9.300[/TD]
[TD]-[/TD]
[TD]10[/TD]
[TD]40[/TD]
[TD]455 °F (235 °C)[SUP][30][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Peanut[/TD]
[TD]-[/TD]
[TD]16.900[/TD]
[TD]46.200[/TD]
[TD]32.000[/TD]
[TD]-[/TD]
[TD]32[/TD]
[TD]48[/TD]
[TD]437 °F (225 °C)[SUP][28][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Safflower (>70% linoleic)[/TD]
[TD]-[/TD]
[TD]8.00[/TD]
[TD]15.00[/TD]
[TD]75.00[/TD]
[TD]-[/TD]
[TD]-[/TD]
[TD]-[/TD]
[TD]410 °F (210 °C)[SUP][27][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Safflower (high oleic)[/TD]
[TD]-[/TD]
[TD]7.541[/TD]
[TD]75.221[/TD]
[TD]12.820[/TD]
[TD]-[/TD]
[TD]-[/TD]
[TD]-[/TD]
[TD]410 °F (210 °C)[SUP][27][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Soybean[/TD]
[TD]-[/TD]
[TD]15.650[/TD]
[TD]22.783[/TD]
[TD]57.740[/TD]
[TD]7[/TD]
[TD]50[/TD]
[TD]24[/TD]
[TD]460 °F (238 °C)[SUP][28][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Sunflower (<60% linoleic)[/TD]
[TD]-[/TD]
[TD]10.100[/TD]
[TD]45.400[/TD]
[TD]40.100[/TD]
[TD]0.200[/TD]
[TD]39.800[/TD]
[TD]45.300[/TD]
[TD]440 °F (227 °C)[SUP][28][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Sunflower (>70% oleic)[/TD]
[TD]-[/TD]
[TD]9.859[/TD]
[TD]83.689[/TD]
[TD]3.798[/TD]
[TD]-[/TD]
[TD]-[/TD]
[TD]-[/TD]
[TD]440 °F (227 °C)[SUP][28][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Cottonseed (hydrogenated)[/TD]
[TD]Hydrogenated[/TD]
[TD]93.600[/TD]
[TD]1.529[/TD]
[TD].587[/TD]
[TD][/TD]
[TD].287[SUP][26][/SUP][/TD]
[TD][/TD]
[TD][/TD]
[/TR]
[TR]
[TD="align: left"]Palm (hydrogenated)[/TD]
[TD]Hydrogenated[/TD]
[TD]47.500[/TD]
[TD]40.600[/TD]
[TD]7.500[/TD]
[TD][/TD]
[TD][/TD]
[TD][/TD]
[TD][/TD]
[/TR]
[TR]
[TD="align: left"]Soybean (hydrogenated)[/TD]
[TD]Hydrogenated[/TD]
[TD]21.100[/TD]
[TD]73.700[/TD]
[TD].400[/TD]
[TD].096[SUP][26][/SUP][/TD]
[TD][/TD]
[TD][/TD]
[TD][/TD]
[/TR]
[TR="class: sortbottom"]
[TD="colspan: 9"]Values as percent (%) by weight of total fat.[/TD]
[/TR]
[/TABLE]
[h=2]§Saturated fat consumption[edit][/h]
Coconut tree
Many health organizations advise against the consumption of coconut oil due to its high levels of saturated fat, including the United States Food and Drug Administration,[SUP][2][/SUP] World Health Organization,[SUP][3][/SUP] International College of Nutrition,[SUP][4][/SUP] the United States Department of Health and Human Services,[SUP][5][/SUP] American Dietetic Association,[SUP][6][/SUP] American Heart Association,[SUP][7][/SUP] British National Health Service,[SUP][8][/SUP] and Dietitians of Canada.[SUP][9][/SUP]
Coconut oil contains a large proportion of lauric acid, a saturated fat that raises total blood cholesterol levels by increasing both the amount of high-density lipoprotein (HDL) cholesterol and low-density lipoprotein (LDL) cholesterol.[SUP][31][/SUP] Although this may create a more favorable total blood cholesterol profile, this does not exclude the possibility that persistent consumption of coconut oil may increase the risk of cardiovascular disease through other mechanisms, particularly via the marked increase on blood cholesterol by lauric acid.[SUP][31][/SUP] Because the majority of saturated fat in coconut oil is lauric acid,[SUP][31][/SUP] coconut oil may be preferred over partially hydrogenated vegetable oil when solid fats are used in the diet.[SUP][32][/SUP]
[h=2]§Uses[edit][/h][TABLE="class: infobox nowrap, width: 22"]
Coconut oil[TR]
[TH="colspan: 2, align: center"]Nutritional value per 100g[/TH]
[/TR]
[TR]
[TH]Energy[/TH]
[TD]3,607 kJ (862 kcal)[/TD]
[/TR]
[TR]
[TD="colspan: 2, align: center"][/TD]
[/TR]
[TR]
[TH]Fat
[/TH]
[TD]100
[/TD]
[/TR]
[TR]
[TH]Saturated[/TH]
[TD]86.5[/TD]
[/TR]
[TR]
[TH]Monounsaturated[/TH]
[TD]5.8[/TD]
[/TR]
[TR]
[TH]Polyunsaturated[/TH]
[TD]1.8[/TD]
[/TR]
[TR]
[TD="colspan: 2, align: center"][/TD]
[/TR]
[TR]
[TH="colspan: 2"]Vitamins[/TH]
[/TR]
[TR]
[TH]Vitamin E[/TH]
[TD](1%)
0.09 mg[/TD]
[/TR]
[TR]
[TH]Vitamin K[/TH]
[TD](0%)
0.5 μg[/TD]
[/TR]
[TR]
[TD="colspan: 2, align: center"][/TD]
[/TR]
[TR]
[TH="colspan: 2"]Trace metals[/TH]
[/TR]
[TR]
[TH]Iron[/TH]
[TD](0%)
0.04 mg[/TD]
[/TR]
[TR]
[TD="colspan: 2, align: center"]
[/TD]
[/TR]
[TR]
[TD="class: wrap, colspan: 2, align: center"]Percentages are roughly approximated usingUS recommendations for adults.
Source: USDA Nutrient Database[/TD]
[/TR]
[/TABLE]
[h=3]§In food[edit][/h]Coconut oil is commonly used in cooking, especially for frying, and is a common flavor in many South Asian curries. In recent years despite its high saturated fat content, virgin coconut oil has become popular and was described in a New York Times article as having a "haunting, nutty," flavor with a touch of sweetness, which works well in baked goods, pastries, and sautés.[SUP][33][/SUP] Coconut oil is used by movie theatre chains to pop popcorn, adding a large amount of saturated fat in the process.[SUP][34][/SUP]
Other culinary uses include replacing solid fats produced through hydrogenation in baked and confectionery goods.[SUP][32][/SUP] Hydrogenated or partially hydrogenated coconut oil is often used in non-dairy creamers and snack foods, including popcorn. Hydrogenated coconut oil is sold in Australia under the brand-name Copha and is the main ingredient in Australian snacks such as Chocolate crackles and White Christmas.
The smoke point of coconut oil is 177 °C (351 °F).
[h=3]§Industry[edit][/h]See also: Vegetable oil 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 typically is transesterified to make biodiesel. Use of B100 (100% biodiesel) is possible only in temperate climates, as the gel point is approximately 10 °C (50 °F). The oil must meet the Weihenstephan standard[SUP][35][/SUP][SUP][better source needed][/SUP] 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.[SUP][36][/SUP][SUP][better source needed][/SUP] Coconut oil is currently used as a fuel for transport in the Philippines.[SUP][37][/SUP][SUP][38][/SUP] Further research into the potential of coconut oil as a fuel for electricity generation is being carried out in the islands of the Pacific, although to date it appears that it is not useful as a fuel source due to the cost of labour and supply constraints.[SUP][39][/SUP]
Coconut oil has been tested for use as an engine lubricant[SUP][40][/SUP] and as a transformer oil.[SUP][41][/SUP]
Acids derived from coconut oil can be used as herbicides.[SUP][42][/SUP]
Coconut oil (and derivatives, such as coconut fatty acid) are used as raw materials in the manufacture of surfactants such as cocamidopropyl betaine, cocamide MEA, and cocamide DEA.
[h=3]§Personal uses[edit][/h]
Homemade coconut oil extracted from fresh mature grated coconut meat
Coconut oil can be used as a skin moisturizer, helping with dry skin[SUP][43][/SUP] and reduces protein loss when used in hair.[SUP][44][/SUP] Coconut oil can also be used as sexual lubricant, although it can damage latex condoms.[SUP][45][/SUP][SUP][verification needed][/SUP]
Before the advent of electrical lighting, coconut oil was the primary oil used for illumination in India and was exported as cochin oil.[SUP][46][/SUP]
Coconut oil is an important base ingredient for the manufacture of soap. Soap made with coconut oil tends to be hard, although it retains more water than those made with other oils and therefore increases manufacturer yields. It is more soluble in hard water and salt water than other soaps allowing it to lather more easily.[SUP][47][/SUP] A basic coconut oil soap is clear when melted and a bright white when hardened.[SUP][48][/SUP]
A repellent made from coconut oil may be effective to prevent tungiasis-causing sand fleas from penetrating the skin.[SUP][49][/SUP]
http://en.wikipedia.org/wiki/Coconut_oil
[h=1]Coconut oil[/h]From Wikipedia, the free encyclopedia
Solidified "coconut butter" sold by aNorwegian company
Coconut oil or Copra oil is an edible oil extracted from the kernel or meat of matured coconuts harvested from the coconut palm (Cocos nucifera). It has various applications in food, medicine, and industry. Because of its high saturated fat content it is slow to oxidize and, thus, resistant to rancidification, lasting up to two years without spoiling.[SUP][1][/SUP]
Many health organizations advise against the consumption of high amounts of coconut oil due to its high levels of saturated fat.[SUP][2][/SUP][SUP][3][/SUP][SUP][4][/SUP][SUP][5][/SUP][SUP][6][/SUP][SUP][7][/SUP][SUP][8][/SUP][SUP][9][/SUP]
[h=2]Contents[/h] [hide]
- 1 Production
- 2 Composition and comparison
- 3 Saturated fat consumption
- 4 Uses
- 5 See also
- 6 References
- 7 Further reading
[h=2]§Production[edit][/h][h=3]§Dry process[edit][/h]
Coconut oil can be extracted through "dry" or "wet" processing. Dry processing requires the meat to be extracted from the shell and dried using fire, sunlight, or kilns to create copra.[SUP][10][/SUP] The copra is pressed or dissolved with solvents, producing the coconut oil and a high-protein, high-fiber mash. The mash is of poor quality for human consumption and is instead fed to ruminants; there is no process to extract protein from the mash. A portion of the oil extracted from copra is lost to the process of extraction.
[h=3]§Wet process[edit][/h]The all-wet process uses raw coconut rather than dried copra, and the protein in the coconut creates an emulsion of oil and water.[SUP][11][/SUP] The more problematic step is breaking up the emulsion to recover the oil. This used to be done by prolonged boiling, but this produces a discolored oil and is not economical; modern techniques usecentrifuges and 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 require investment of equipment and energy, incurring high capital and operating costs.[SUP][12][/SUP]
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. Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yields.[SUP][13][/SUP]
Conventional coconut oil uses hexane as a solvent to extract up to 10% more oil than just using rotary mills and expellers. The oil is then refined to remove certain free fatty acids, in order to reduce susceptibility torancidification. Other processes to increase shelf life include using copra with a moisture content below 6%, keeping the moisture content of the oil below 0.2%, heating the oil to 130–150 °C (266–302 °F) and addingsalt or citric acid.[SUP][14][/SUP]
Virgin coconut oil (VCO) can be produced from fresh coconut milk, meat, or residue. Producing it from the fresh meat involves removing the shell and washing, then either wet-milling or drying the residue, and using a screw press to extract the oil. VCO can also be extracted from fresh meat by grating and drying it to a moisture content of 10–12%, then using a manual press to extract the oil. Producing it from coconut milkinvolves grating the coconut and mixing it with water, then squeezing out the oil. The milk can also be fermented for 36–48 hours, the oil removed, and the cream heated to remove any remaining oil. A third option involves using a centrifuge to separate the oil from the other liquids. Coconut oil can also be extracted from the dry residue left over from the production of coconut milk.[SUP][14][/SUP]
A thousand mature coconuts weighing approximately 1,440 kilograms (3,170 lb) yield around 170 kilograms (370 lb) of copra from which around 70 litres (15 imp gal) of coconut oil can be extracted.[SUP][15][/SUP]
[h=3]§RBD[edit][/h]
RBD stands for "refined, bleached, and deodorized." RBD oil is usually made from copra (dried coconut kernel).
The dried copra is placed in a 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.[SUP][16][/SUP]
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.[SUP][17][/SUP]
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.
[h=3]§Hydrogenation[edit][/h]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 24 °C (76 °F), 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 36–40 °C (97–104 °F).
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 the partial hydrogenation process, some of these are transformed into trans fatty acids.[SUP][18][/SUP]
[h=3]§Fractionation[edit][/h]Fractionated coconut oil provides fractions of the whole oil so that its different fatty acids can be 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.[SUP][19][/SUP] The fractionation of coconut oil can also be used to isolate caprylic acid and capric acid, which are medium-chain triglycerides, as these are used for medical applications, special diets and cosmetics, sometimes also being used as a carrier oil for fragrances.[SUP][20][/SUP]
[h=3]§Figures[edit][/h]The United States Department of Agriculture has published estimated production figures for coconut oil as follows; tabulated years are from October 1 through September 30:[SUP][21][/SUP]
[TABLE="class: wikitable"]
World coconut oil production (million tonnes)[TR]
[TD]Year[/TD]
[TD]2005–06[/TD]
[TD]2006–07[/TD]
[TD]2007–08[/TD]
[TD]2008–09[/TD]
[TD]2009–10[/TD]
[TD]2010–11[/TD]
[/TR]
[TR]
[TD]Production[/TD]
[TD]5.91[/TD]
[TD]5.42[/TD]
[TD]5.79[/TD]
[TD]5.62[/TD]
[TD]6.60[/TD]
[TD]6.24[/TD]
[/TR]
[/TABLE]
Coconut oil makes up around 2.5% of world vegetable oil production.
[h=3]§Standards[edit][/h]The World Health Organization's Codex Alimentarius guidelines on food, food production, and food safety, published by the Food and Agriculture Organization, includes standards for commercial partners who produce coconut oil for human consumption.[SUP][22][/SUP]
The Asian and Pacific Coconut Community (APCC), whose 18 members produce about 90 per cent of the coconut sold commercially,[SUP][23][/SUP] has published its standards for virgin coconut oil (VCO), defining virgin coconut oil as obtained from fresh, mature coconut kernels through means which do not "lead to alteration of the oil".[SUP][24][/SUP]
[h=2]§Composition and comparison[edit][/h]The approximate maximal concentration of fatty acids in coconut oil is:[SUP][25][/SUP]
[TABLE="width: 400"]
[TR]
[TH="colspan: 5"]Fatty acid content of coconut oil[/TH]
[/TR]
[TR]
[TD]Type of fatty acid[/TD]
[TD="align: right"][/TD]
[TD][/TD]
[TD="align: right"]pct[/TD]
[TD="align: right"][/TD]
[/TR]
[TR]
[TD="colspan: 2"]Caprylic saturated C8[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]9%[/TD]
[/TR]
[TR]
[TD="colspan: 2"]Decanoic saturated C10[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]10%[/TD]
[/TR]
[TR]
[TD="colspan: 2"]Lauric saturated C12[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]52%[/TD]
[/TR]
[TR]
[TD="colspan: 2"]Myristic saturated C14[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]19%[/TD]
[/TR]
[TR]
[TD="colspan: 2"]Palmitic saturated C16[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]11%[/TD]
[/TR]
[TR]
[TD="colspan: 2"]Oleic monounsaturated C18:1[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]8%[/TD]
[/TR]
[TR]
[TD="colspan: 2"]Other/Unknown[/TD]
[TD]
[/TD]
[TD="colspan: 2, align: right"]5.3%[/TD]
[/TR]
[TR]
[TD="colspan: 5"]black: Saturated; grey: Monounsaturated; blue: Polyunsaturated[/TD]
[/TR]
[/TABLE]
The following table provides information about the composition of coconut oil and how it compares with other vegetable oils.
[TABLE="class: wikitable sortable jquery-tablesorter"]
[TR]
[TH="bgcolor: #F2F2F2, colspan: 9, align: center"]Vegetable oils[/TH]
[/TR]
[TR]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Type[/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Processing
Treatment[/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Saturated
fatty acids[SUP][26][/SUP][/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Mono-
unsaturated
fatty acids[SUP][26][/SUP][/TH]
[TH="bgcolor: #F2F2F2, colspan: 3, align: center"]Polyunsaturated fatty acids[/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Oleic acid
(ω-9)[/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Smoke point[/TH]
[/TR]
[TR]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Total poly[SUP][26][/SUP][/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]linolenic acid
(ω-3)[/TH]
[TH="class: headerSort, bgcolor: #F2F2F2, align: center"]Linoleic acid
(ω-6)[/TH]
[/TR]
[TR]
[TD="align: left"]Canola (rapeseed)[/TD]
[TD]-[/TD]
[TD]7.365[/TD]
[TD]63.276[/TD]
[TD]28.142[/TD]
[TD]9-11[/TD]
[TD]19-21[/TD]
[TD]-[/TD]
[TD]400 °F (204 °C)[SUP][27][/SUP][/TD]
[/TR]
[TR="bgcolor: #
66"][TD="align: left"]Coconut[/TD]
[TD]-[/TD]
[TD]91.00[/TD]
[TD]6.000[/TD]
[TD]3.000[/TD]
[TD]-[/TD]
[TD]2[/TD]
[TD]6[/TD]
[TD]350 °F (177 °C)[SUP][27][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Corn[/TD]
[TD]-[/TD]
[TD]12.948[/TD]
[TD]27.576[/TD]
[TD]54.677[/TD]
[TD]1[/TD]
[TD]58[/TD]
[TD]28[/TD]
[TD]450 °F (232 °C)[SUP][28][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Cottonseed[/TD]
[TD]-[/TD]
[TD]25.900[/TD]
[TD]17.800[/TD]
[TD]51.900[/TD]
[TD]1[/TD]
[TD]54[/TD]
[TD]19[/TD]
[TD]420 °F (216 °C)[SUP][28][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Flaxseed/Linseed (European)[SUP][29][/SUP][/TD]
[TD]-[/TD]
[TD]6 - 9[/TD]
[TD]10 - 22[/TD]
[TD]68 - 89[/TD]
[TD]56 - 71[/TD]
[TD]12 - 18[/TD]
[TD]10 - 22[/TD]
[TD]225 °F (107 °C)[/TD]
[/TR]
[TR]
[TD="align: left"]Olive[/TD]
[TD]-[/TD]
[TD]14.00[/TD]
[TD]72.00[/TD]
[TD]14.00[/TD]
[TD]<1.5[/TD]
[TD]9–20[/TD]
[TD]-[/TD]
[TD]380 °F (193 °C)[SUP][27][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Palm[/TD]
[TD]-[/TD]
[TD]49.300[/TD]
[TD]37.000[/TD]
[TD]9.300[/TD]
[TD]-[/TD]
[TD]10[/TD]
[TD]40[/TD]
[TD]455 °F (235 °C)[SUP][30][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Peanut[/TD]
[TD]-[/TD]
[TD]16.900[/TD]
[TD]46.200[/TD]
[TD]32.000[/TD]
[TD]-[/TD]
[TD]32[/TD]
[TD]48[/TD]
[TD]437 °F (225 °C)[SUP][28][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Safflower (>70% linoleic)[/TD]
[TD]-[/TD]
[TD]8.00[/TD]
[TD]15.00[/TD]
[TD]75.00[/TD]
[TD]-[/TD]
[TD]-[/TD]
[TD]-[/TD]
[TD]410 °F (210 °C)[SUP][27][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Safflower (high oleic)[/TD]
[TD]-[/TD]
[TD]7.541[/TD]
[TD]75.221[/TD]
[TD]12.820[/TD]
[TD]-[/TD]
[TD]-[/TD]
[TD]-[/TD]
[TD]410 °F (210 °C)[SUP][27][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Soybean[/TD]
[TD]-[/TD]
[TD]15.650[/TD]
[TD]22.783[/TD]
[TD]57.740[/TD]
[TD]7[/TD]
[TD]50[/TD]
[TD]24[/TD]
[TD]460 °F (238 °C)[SUP][28][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Sunflower (<60% linoleic)[/TD]
[TD]-[/TD]
[TD]10.100[/TD]
[TD]45.400[/TD]
[TD]40.100[/TD]
[TD]0.200[/TD]
[TD]39.800[/TD]
[TD]45.300[/TD]
[TD]440 °F (227 °C)[SUP][28][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Sunflower (>70% oleic)[/TD]
[TD]-[/TD]
[TD]9.859[/TD]
[TD]83.689[/TD]
[TD]3.798[/TD]
[TD]-[/TD]
[TD]-[/TD]
[TD]-[/TD]
[TD]440 °F (227 °C)[SUP][28][/SUP][/TD]
[/TR]
[TR]
[TD="align: left"]Cottonseed (hydrogenated)[/TD]
[TD]Hydrogenated[/TD]
[TD]93.600[/TD]
[TD]1.529[/TD]
[TD].587[/TD]
[TD][/TD]
[TD].287[SUP][26][/SUP][/TD]
[TD][/TD]
[TD][/TD]
[/TR]
[TR]
[TD="align: left"]Palm (hydrogenated)[/TD]
[TD]Hydrogenated[/TD]
[TD]47.500[/TD]
[TD]40.600[/TD]
[TD]7.500[/TD]
[TD][/TD]
[TD][/TD]
[TD][/TD]
[TD][/TD]
[/TR]
[TR]
[TD="align: left"]Soybean (hydrogenated)[/TD]
[TD]Hydrogenated[/TD]
[TD]21.100[/TD]
[TD]73.700[/TD]
[TD].400[/TD]
[TD].096[SUP][26][/SUP][/TD]
[TD][/TD]
[TD][/TD]
[TD][/TD]
[/TR]
[TR="class: sortbottom"]
[TD="colspan: 9"]Values as percent (%) by weight of total fat.[/TD]
[/TR]
[/TABLE]
[h=2]§Saturated fat consumption[edit][/h]
Coconut tree
Many health organizations advise against the consumption of coconut oil due to its high levels of saturated fat, including the United States Food and Drug Administration,[SUP][2][/SUP] World Health Organization,[SUP][3][/SUP] International College of Nutrition,[SUP][4][/SUP] the United States Department of Health and Human Services,[SUP][5][/SUP] American Dietetic Association,[SUP][6][/SUP] American Heart Association,[SUP][7][/SUP] British National Health Service,[SUP][8][/SUP] and Dietitians of Canada.[SUP][9][/SUP]
Coconut oil contains a large proportion of lauric acid, a saturated fat that raises total blood cholesterol levels by increasing both the amount of high-density lipoprotein (HDL) cholesterol and low-density lipoprotein (LDL) cholesterol.[SUP][31][/SUP] Although this may create a more favorable total blood cholesterol profile, this does not exclude the possibility that persistent consumption of coconut oil may increase the risk of cardiovascular disease through other mechanisms, particularly via the marked increase on blood cholesterol by lauric acid.[SUP][31][/SUP] Because the majority of saturated fat in coconut oil is lauric acid,[SUP][31][/SUP] coconut oil may be preferred over partially hydrogenated vegetable oil when solid fats are used in the diet.[SUP][32][/SUP]
[h=2]§Uses[edit][/h][TABLE="class: infobox nowrap, width: 22"]
Coconut oil[TR]
[TH="colspan: 2, align: center"]Nutritional value per 100g[/TH]
[/TR]
[TR]
[TH]Energy[/TH]
[TD]3,607 kJ (862 kcal)[/TD]
[/TR]
[TR]
[TD="colspan: 2, align: center"][/TD]
[/TR]
[TR]
[TH]Fat
[/TH]
[TD]100
[/TD]
[/TR]
[TR]
[TH]Saturated[/TH]
[TD]86.5[/TD]
[/TR]
[TR]
[TH]Monounsaturated[/TH]
[TD]5.8[/TD]
[/TR]
[TR]
[TH]Polyunsaturated[/TH]
[TD]1.8[/TD]
[/TR]
[TR]
[TD="colspan: 2, align: center"][/TD]
[/TR]
[TR]
[TH="colspan: 2"]Vitamins[/TH]
[/TR]
[TR]
[TH]Vitamin E[/TH]
[TD](1%)
0.09 mg[/TD]
[/TR]
[TR]
[TH]Vitamin K[/TH]
[TD](0%)
0.5 μg[/TD]
[/TR]
[TR]
[TD="colspan: 2, align: center"][/TD]
[/TR]
[TR]
[TH="colspan: 2"]Trace metals[/TH]
[/TR]
[TR]
[TH]Iron[/TH]
[TD](0%)
0.04 mg[/TD]
[/TR]
[TR]
[TD="colspan: 2, align: center"]
- Units
- μg = micrograms • mg = milligrams
- IU = International units
[/TD]
[/TR]
[TR]
[TD="class: wrap, colspan: 2, align: center"]Percentages are roughly approximated usingUS recommendations for adults.
Source: USDA Nutrient Database[/TD]
[/TR]
[/TABLE]
[h=3]§In food[edit][/h]Coconut oil is commonly used in cooking, especially for frying, and is a common flavor in many South Asian curries. In recent years despite its high saturated fat content, virgin coconut oil has become popular and was described in a New York Times article as having a "haunting, nutty," flavor with a touch of sweetness, which works well in baked goods, pastries, and sautés.[SUP][33][/SUP] Coconut oil is used by movie theatre chains to pop popcorn, adding a large amount of saturated fat in the process.[SUP][34][/SUP]
Other culinary uses include replacing solid fats produced through hydrogenation in baked and confectionery goods.[SUP][32][/SUP] Hydrogenated or partially hydrogenated coconut oil is often used in non-dairy creamers and snack foods, including popcorn. Hydrogenated coconut oil is sold in Australia under the brand-name Copha and is the main ingredient in Australian snacks such as Chocolate crackles and White Christmas.
The smoke point of coconut oil is 177 °C (351 °F).
[h=3]§Industry[edit][/h]See also: Vegetable oil 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 typically is transesterified to make biodiesel. Use of B100 (100% biodiesel) is possible only in temperate climates, as the gel point is approximately 10 °C (50 °F). The oil must meet the Weihenstephan standard[SUP][35][/SUP][SUP][better source needed][/SUP] 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.[SUP][36][/SUP][SUP][better source needed][/SUP] Coconut oil is currently used as a fuel for transport in the Philippines.[SUP][37][/SUP][SUP][38][/SUP] Further research into the potential of coconut oil as a fuel for electricity generation is being carried out in the islands of the Pacific, although to date it appears that it is not useful as a fuel source due to the cost of labour and supply constraints.[SUP][39][/SUP]
Coconut oil has been tested for use as an engine lubricant[SUP][40][/SUP] and as a transformer oil.[SUP][41][/SUP]
Acids derived from coconut oil can be used as herbicides.[SUP][42][/SUP]
Coconut oil (and derivatives, such as coconut fatty acid) are used as raw materials in the manufacture of surfactants such as cocamidopropyl betaine, cocamide MEA, and cocamide DEA.
[h=3]§Personal uses[edit][/h]
Homemade coconut oil extracted from fresh mature grated coconut meat
Coconut oil can be used as a skin moisturizer, helping with dry skin[SUP][43][/SUP] and reduces protein loss when used in hair.[SUP][44][/SUP] Coconut oil can also be used as sexual lubricant, although it can damage latex condoms.[SUP][45][/SUP][SUP][verification needed][/SUP]
Before the advent of electrical lighting, coconut oil was the primary oil used for illumination in India and was exported as cochin oil.[SUP][46][/SUP]
Coconut oil is an important base ingredient for the manufacture of soap. Soap made with coconut oil tends to be hard, although it retains more water than those made with other oils and therefore increases manufacturer yields. It is more soluble in hard water and salt water than other soaps allowing it to lather more easily.[SUP][47][/SUP] A basic coconut oil soap is clear when melted and a bright white when hardened.[SUP][48][/SUP]
A repellent made from coconut oil may be effective to prevent tungiasis-causing sand fleas from penetrating the skin.[SUP][49][/SUP]
