VCO Processing
Table 2 – Virgin coconut oil property requirements
Properties
% Moisture content (w/w)
% Matter volatile at 120 °C (w/w)
% Free fatty acids (expressed as lauric acid) Maximum Level
≤ 0.10
0.12 – 0.20
0.20
Peroxide value, meq/kg oil Food additives
3.0
None permitted
In summary, fermented coconut oil appears to us to be more potent and easier to absorb into the skin than not fermented (unfermented) oil. But regular Coconut Oil is the choice for many of our customers for the sake of the taste and smell.
Fermented food is considered by Weston A Price Foundation to be a traditional food, which requires less digestion. Mrs Sally Fallon and Dr Mary Enig have a lot to say about fermented food in their books, “Nourishing Traditions” and “Eat Fat Lose Fat.”
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