Detailed Guide: How to choose high quality virgin coconut oil 2020


Looking for a wholesale bulk virgin coconut oil supplier producing high-grade virgin coconut oil?

Not all virgin coconut oil is the same.

Each supplier / brand has their own process with extracting the oil. The more skilled the manufacturer, the higher the quality.

If that's the case, how can you tell each brand apart? And what exactly is high-grade virgin coconut oil like?

This is an extremely detailed guide that will discuss the best way to spot the best virgin coconut oil in the market.


What defines high-grade virgin coconut oil?

The oil should not have been altered during the manufacturing process.

The oil should preserve the natural characteristics (flavor, aroma, nutrients, and texture) of a freshly-extracted organic mature coconuts. It should be 100% natural: its nature should not be altered by processing like high-temperature heating, colorants, texturants, liquifiers, and fortifiers. It should also be pure: not contaminated by chemicals along the entire value chain from the farm to the consumers or when processing residuals.

To do this, the oil should be minimally-processed and should have no or minimal by-products. We can do this by identifying the following:

  1. Physical properties

  2. Chemical properties

  3. The Coconuts

  4. The Company and its Factory

The Physical Properties

1. Fresh & mild aroma and flavor - not coconutty. The coconutty aroma and flavor does not exist in fresh virgin coconut oil. It is a a byproduct or result of the process used to extract the oil (example: heat). Fresh virgin coconut oil should always have a mild aroma and flavor.

2. Smooth, thin, and water-like consistency. A good quality VCO is water-like in color, clarity and flow. Think of the cooking oil in your kitchen - it's pretty thick right? The thickness is a result of the numerous processes and/or chemicals involved with manufacturing the oil. The same goes with virgin coconut oil: the thicker the oil, the more processes/chemicals were involved in producing it. The thinner the oil, the more water-like it is.

The oil's thickness is a also a very good way to determine the quality. If your oil was pure and fresh, why would you go through the trouble of refining, bleaching, or deodorizing the oil?

3. Easily absorbed by your skin. Do a skin test. Rub a small amount of oil on your skin. The oil should be absorbed in seconds.

4. Marbling when solid, pure when liquid. The MCT and nutrients on the oil causes marbling. Beware of cooking oil that is pure white when solidified. When the solidified VCO is warmed back to room temperature, the sediments should dissolve and completely disappear.

5. Easy to drink - no itchy feeling on your throat. If you feel that there is an itchy sensation on your throat, then your oil has substantial amount of FFA (Free fatty acid) and peroxide. This is an indication of oil deterioration and contamination.

6. Minimal heating. The oil is heated, at max, at 48-degrees Celsius (± 2 degrees). The milk extracted in cold temperature before pressing out the oil. From the milk, we extract the oil at 118.4 degrees Celsius. Temperature can be lowered but this can affect the price.

7. Starts to solidify at 25 degrees Celsius. The fat content of VCO solidifies when cooled starting at 25 degrees centigrade. VCO in solid form has the same efficacy as that in its liquid form. Thus solidified VCO is okay.

The Chemical Properties

1. Natural antioxidants. There is no standard for antioxidant level but the recorded value is 1,070 μ mol TE/100g or ORAC units. This is important since you need a value of 3,000 and 5,000 ORAC units seems to have a significant impact on plasma and tissue antioxidant capacity. The good news is, centrifuged virgin coconut oil preserves up to four times more natural antioxidants: 4,377 μ mol TE/100g.

2. Lauric Acid Content of 60-70%.. A good VCO production process should achieve high oil extraction rate, indicated by a lauric acid content of at least 50%. Caution: Some VCO in the market have very high lauric acid content indicated in the label. But if all the indicated fat contents are added, it exceeds 100%, implying erroneous figures.

3. Close to 0.05 FFA (Free fatty acid). Free fatty acids is an indication of deterioration, of the oil, during the processing due to decomposition. When fat in oil decomposes, it becomes free fatty acid.

The current acceptable standard is 0.20; however, based on our experience, we found that FFA values at 0.05 max indicates that there is no significant deterioration of the oil during processing. Values, higher than 0.05 indicates some degree of deterioration. A high free fatty acid score indicates an inferior processes like:

  • Coconuts used are not fresh. They may be old stock.

  • There is fermentation during processing

  • Non-hygienic process condition

4. Zero peroxide content. This is an indication of deterioration of the oil duri