Oils and fats - Import export

Coconut oil has been consumed by people for thousands of years in the tropics, where palm trees grow.Nowadays, it is increasingly becoming the center of attention in Europe, due to its many beneficial properties. What are these?Thanks to the gentle production method, it does not contain catalyst and solvent residues or decomposition products that are harmful to health. Coconut oil is produced from the dried seeds of the coconut usually without the use of chemicals, by mechanical means, by pressing. The oil produced in this way is "virgin" coconut oil, which still has the smell and taste of fresh coconut. Virgin oil is typically purified by a physical process (RBD), the resulting oil is "refined coconut oil" (name in the food and pharmacopoeia). Refined coconut oil is odorless and has a neutral taste.

Throughout history, coconuts have been a staple food for indigenous people. The fruit of the coconut palm (Cocos nucifera) develops on the tree in clusters containing five to twelve fruits. It comes from the islands of the Indian Ocean or the archipelago between Asia and Australia. The fat obtained from its flesh, coconut oil, contains triglycerides, tocopherols, phospholipids and fatty acids, which have excellent antiviral (antiviral) and antibacterial (antibacterial) effects. 83% of its fatty acid composition is saturated fatty acid, 7% monounsaturated, 2% polyunsaturated fatty acid. 50% of the fatty acids in coconut are lauric acid, which has powerful anti-microbial, antiviral, antibacterial, anti-protozoal and fungicidal effects. Its medium-chain fatty acids (MCT) can be absorbed directly, without transformation.