Organic Coconut OilIn Asia, Coconut Oil has been used for centuries as a rich source of nutrition, beauty and cosmetic products. Coconut Oil, also called coconut fat, is a clear, edible oil extracted from the fresh meat of matured coconuts, the meat of matured coconuts, harvested from the coconut palm. The melting point is 25°C / 78°F. To produce Organic Coconut Oil, we only use fresh, hand- harvested coconuts, grown in organic certified coconut plantations. Under hygienic conditions and constant quality controls the fresh coconut flesh is first cold pressed, then filtered. Followed by a sophisticated, centrifugal process, the oil is extracted from the freshly pressed milk and finally bottled. The entire pressing process is done gently and carefully, without any chemical additives, so that the freshly pressed coconut oil remains as natural as can be. This preserves the natural composition of COCOWEL and guarantees the high content of vitamins, minerals and medium- chain fatty acids as well as the wonderful fresh and pure coconut aroma.
We are manufacturer and distributor of virgin coconut oil, cooking oil and other products made from coconut. Tropical Nutrition was founded 12 years ago by Heini Joensen, an Engineer from Denmark, and has grown to be a market leader over the years, achieving several recognitions for its high quality. Always in search of perfection, Heini and his wife Phirawan have made a lot of inventions in order to achieve the perfect oil. Thanks to technical excellence, combined with Thai tradition from both of them, now we have a unique product in the market place. With our demand constantly growing, 2018 is expected to exceed 10 million coconuts for oil production.
COCOWEL is :
– 100% pure, cold pressed from fresh fruit pulp
– certified organic (USDA, EU, JAS, and HALAL certified)
– not refined
– not deodorized
– not bleached
– rich in lauric acid (up to 50%)
– free from cholesterol, gluten, lactose
– free of trans fat
– free of any additives
– without genetic engineering
– suitable for vegans
Fats and Oils – Composition and Heat Stability