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comparison of
virgin coconut oil extraction process 

Centrifuged

coconut meat is extracted, ground and expeller-pressed to create coconut milk.

The whole process kept under 44℃ and completed in 30 minutes

Cold press

ground coconut meat is hot-air-dried at 80℃ or higher

Centrifuged

3-stage centrifuge: skim milk, phospolipid and oil extractions.

Oil is vaccum-dried to reduce moisture to below 0.05%

Cold press

dried meat pressed in water-cooled expeller at 48℃

oil filtered or centrifuged

characteristics

Centrifuged

natural mild coconut aroma, without contamination with fermentation and heating aromas.

Cold press

relatively strong heat-generated aroma

Centrifuged

water like oil and thin least “greasy” texture

Cold press

thick “greasy” texture

Centrifuged

can only accept the most fresh coconut

Cold press

the strong aroma can allow more flexible use of lesser freshness coconuts because the strong aroma can cover the unfreshness

Centrifuged

close to zero peroxide

Cold press

has higher peroxide

Centrifuged

real raw and unrefined

highest purity of VCO commercially available

Cold press

not raw, has been contaminated by heating as evidence by the strong aromas that does not exist in fresh coconut meat