Virgin Coconut Oil

Heleo Branded Virgin coconut oil is 100% natural and no use of RBD (refined, bleached, and deodorized) processes in extraction and finishing stages. Whole manufacturing process complies with Food safety and hygienic practices and controls under food safety quality standards.

The manufacturing system consists of temperature controlled dehydration process with cold pressed extraction method. The special filtration system ensures pure and best quality final product with standard clarity oil.

Our Virgin coconut oil has Standard, Organic and Extra branded virgin coconut oil range of different customer requirements.

Manufacturing process based on ISO 22000 (with GMP & HACCP) and product on SLSI and APCC quality standards for Virgin Coconut Oil.

Product Characteristics

  • 100% GMO Free
  • Saturated oil
  • Very stable
  • Safe for cooking even higher temperatures
  • Contain 47- 53% Lauric Acid
  • Antibacterial, antiviral, Anti-Fungal, no Trans Fats, good for heart health, immune boosting, enrich with medium chain fatty acids and Vitamins.

Packaging

  • Glass Bottles
  • Glass Jar
  • Jerry Can
  • Bulk packing in plastic & metal drums

What’s Virgin Coconut Oil ?

Virgin  coconut oil(VCO) is the most valuable form of oil that can be produced from coconut meat of mature coconut  harvested from the coconut palm and it is enriched with nutritious and cholesterol free healthy form of oil other than any form of oil available in the market. VCO is colorless, free of sediment with natural fresh coconut scent. The most important fact in VCO has not undergone chemical refining, bleaching or deodorizing which is harmful to human body. Furthermore VCO consist of mainly medium chain triglycerides, which are resistant to per oxidation.

In Sri Lankan VCO is well known as ‘Mother of all oils’. As mentioned earlier nutritious value include medium chain fatty acids, particularly lauric acid and is a treasure trove of minerals, vitamins, antioxidants and is an excellent nutraceutical.  Researchers have found that VCO has qualities similar to mother’s milk, thus confirming its disease fighting ability. Further studies have confirmed that this compound has the ability to kill viruses including herpes and numerous other bacteria.

Process

There are three processes to make coconut oil. They are ;

  • COLD PRESS METHOD
  • CENTRIFUGAL  SYSTEM
  • FERMENTATION SYSTEM
This method generally means that a mechanical method of pressing out oil without the use of any outside heat source. The high pressure need to press out the oil generates some heat naturally, but the temperature is controlled so that the temperature do not exceed 50 C. Cold pressed virgin coconut oil allows the retention of monoglycerides and other natural anti-oxidants such as Tocopherol (Vitamin E), Vitamin A and C which serve as natural preservatives. As mentioned earlier cold pressed method use the controlled temperature which is below the human body temperature so that heating will not destroy the nutrition’s value of the oil.
Centrifugal method is another method of getting coconut oil separate from the meat. In this method coconut milk is finely spun and the oil separates in much the same way cream separates from dairy milk. It passes through a series of centrifuges to obtain the pure oil. The temperature during the entire process is monitored to ensure it is under 44˚C. Centrifuge extracted oil has a mild aroma and delicate taste, due to the absence of high heat in the extraction process.

This oil has following features:
• Retains all health properties of a raw coconut as all nutrients are preserved in the process.
• In terms of color it’s colorless as normal vegetable oil.
• It smells and taste likes a fresh coconut.

The next method is the fermentation method. it is a natural process of VCO production, normal flora of micro organisms will ferment the milk and separates the coconut oil within 24-48 hours. However this process has chance of contamination with microorganisms because the coconut milk is a rich source of proteins, carbohydrates and moisture which can attract the microorganisms. Some microorganisms may spoil the coconut milk resulting the production of poor quality virgin coconut oil. This process can 50l of VCO per lot.

Coconut Flour

Coconut flour is obtained from the whitish kernel residue left after the extraction of Virgin Coconut Oil and has a potential application in high protein-fiber enriched food products.

Product Characteristics

    • Origin: Sri Lanka
    • Ingredient: 100% White Coconut meat
    • Additives: No additives
    • Smell: Product specific, fresh, not musty
    • Taste: Product specific
    • Colour and appearance: Off white, Fine powder