Product Overview
PURE ,VIRGIN, COLD PRESSED, CENTRIFUGED, FDA and GMP CERTIFIED, FOOD GRADE COCONUT OIL. WE BELIEVE OUR COCONUT OIL IS SUPERIOR TO OTHER COCONUT OILS, AS IT IS CENTRIFUGALLY EXTRACTED USING THE FOLLOWING PROCEDURES : 1) The coconut meat is removed from the shell, washed in sterilized water, and put through the grater. It is not left to dry. 2) Next stage is to cold press the grated coconut which produces the coconut juice. 3) Now this is where, traditionally, the juice is left to stand for at least two days to allow the oil to float to the top before it is skimmed off. Unfortunately, some oxidization occurs and the oil can deteriorate. This is the critical difference in the procedure. 4)Thai-Pure coconut juice is not left to stand, but now goes into the centrifuge and the oil is spun out at 16000 RPM through a special filter. 5)Put the oil through a filter to remove any small particles. THE FINAL STAGE IS A NEW INNOVATION 6)The filtered oil is now placed in a vacuum evaporator to remove the last traces of moisture, reducing the level from 0.16% to 0.11%, thereby preventing oxidization. The result is a very light, mild flavoured oil with a two year shelf life, no additives or preservatives are used. Traditionally the oil would be heated to evaporate the moisture out which can cause deterioration. 7) The earlier production method takes 2 to 3 days before the oil the oil is bottled. Thai-pure coconut oil is bottled within 4 to 5
PURE ,VIRGIN, COLD PRESSED, CENTRIFUGED, FDA and GMP CERTIFIED, FOOD GRADE COCONUT OIL. WE BELIEVE OUR COCONUT OIL IS SUPERIOR TO OTHER COCONUT OILS, AS IT IS CENTRIFUGALLY EXTRACTED USING THE FOLLOWING PROCEDURES : 1) The coconut meat is removed from the shell, washed in sterilized water, and put through the grater. It is not left to dry. 2) Next stage is to cold press the grated coconut which produces the coconut juice. 3) Now this is where, traditionally, the juice is left to stand for at least two days to allow the oil to float to the top before it is skimmed off. Unfortunately, some oxidization occurs and the oil can deteriorate. This is the critical difference in the procedure. 4)Thai-Pure coconut juice is not left to stand, but now goes into the centrifuge and the oil is spun out at 16000 RPM through a special filter. 5)Put the oil through a filter to remove any small particles. THE FINAL STAGE IS A NEW INNOVATION 6)The filtered oil is now placed in a vacuum evaporator to remove the last traces of moisture, reducing the level from 0.16% to 0.11%, thereby preventing oxidization. The result is a very light, mild flavoured oil with a two year shelf life, no additives or preservatives are used. Traditionally the oil would be heated to evaporate the moisture out which can cause deterioration. 7) The earlier production method takes 2 to 3 days before the oil the oil is bottled. Thai-pure coconut oil is bottled within 4 to 5
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