Virgin Coconut Oil is extracted by processing coconut milk and in a multi-step process including fermentation, churning (centrifugal separation), refrigeration, and the action of enzymes, the oil is separated from the water or moisture. Care is taken during the whole processing to ensure that the kernels or the coconut milk is not heated up as it can affect the quality of the extracted oil.
The flavour and taste of virgin coconut oil is distinctly better than normal coconut oil. Virgin coconut oil is derived from fresh coconuts without any heat processing and this is believed to preserve all the natural goodness of this oil, including a high content of Vitamin-E and minerals, which is absent from normal coconut oil due to processes like heating, filtration, refining and bleaching. Virgin Coconut oil can also be used as an effective moisturising agent and it has antioxidant properties far superior than normal coconut oil. It also has higher presence of Lauric and Capric acid compared to normal coconut oil which aids in increasing the ‘good cholesterol’ in the body and reducing bad cholesterol.
Virgin Coconut oil also has a longer shelf life than any other edible oil and does not get rancid easily.