Coconut Oil

13. March 2014

INCI : Cocos Nucifera Oil Origin: tropics, Philippines, Indonesia, India, Papua New Guinea, Dominican Republic

Coconut fat, also misleadingly known as Coconut oil belong to a small group of vegetable derived plant fats which are solid at room temperature. This characteristic makes this an irreplaceable raw material with an increasing importance. The current trend in customer requirements is more and more focused on natural ingredients (e.g. a move away from hardened, chemically modified inter-esterified oils and fats). Coconut fat/oil can be used in a wide range of applications: e.g. as a general food-fat in the kitchen, for producing high quality margarine, ice-cream, chocolate, soaps and detergents, candles but also as a raw material for personal and health care products such as creams, lotions and suppositories. Coconut oil is also a very good emollient and is applied in care products for dry and sensitive skins. The melting point of Coconut oil is in the range of 24°-37°C: In this temperature range it turns fluid just below body temperature. When turning fluid, it spreads well and penetrates the epidermis smoothly. In high quality ice-creams it is exactly this “cooling” characteristic when it melts in the mouth, extracting body heat which makes Coconut so special! A further trend is to use VIRGIN and ORGANIC Coconut fat/oil in the kitchen. The tropical Coconut flavor gives a unique exotic element to every dish. Interestingly there are case studies which attribute various positive health effect to the natural fatty acid composition due to the good compatibility and digestibility. The high level of saturated fatty acids make Coconut oil heat stable, stable towards oxidation and in turn ensure that it can be stored and palatable for years!

Some important fatcs:



      1. In the Philippines, India and Indonesia ~75% of the global output is produced
      2. The global harvest and product volume is ~ 17.5mn tonnes
      3. The worldwide largest processor is the Philippines followed by Indonesia.
      4. The Typhoon Haiyan (October 2013) destroyed massive cultivation areas in the Philippines with an estimated 3mn Coconut palms destroyed.
      5. The areas which were hit worst, will be replanted during this year. After this process has been completed we anticipate that the total tree count and plantation density will be re-established at ~345mn coconut palms with an area of 3.6mn ha.
      6. The export volumes have been hit badly in the aftermath of the Haiyan Typhoon. As a direct result, volume was under pressure and prices remain firm.

 

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