CULINARY VIRGIN COCONUT OIL

Extra Virgin Coconut Oil - Dry Cold Pressed & Expeller Processed Oil Separation

Raw Virgin Coconut Oil  - Wet Cold Pressed & Centrifuge Processed Oil Separation

Culinary Virgin Coconut Oil - Wet Cold Pressed, Centrifuged Processed Oil Separation and Ultra- Purification using Coconut Shell Activated  Carbon.

 

ANDY ALBAO CocoWonder Certified 100% Organic CULINARY VIRGIN COCONUT OIL is Cold Pressed and Wet Centrifuge Processed and Purified using coconut shell activated carbon. Our Culinary Virgin Coconut Oil has odorless & tasteless with slight distinct of coconut has very clear like water appearance, has very low moisture content of 0.01 to 0.05, has no sediments settling at the bottom. Culinary Virgin Coconut Oil is Classified as PREMIUM QUALITY because it has no off-taste & odor, no sour fermented taste, no roasted or toasted taste in comparison with other processor of Culinary Virgin Coconut Oil. CocoWonder Culinary Virgin Coconut Oil is highly preferred by consumers who don't like the coconut taste & odor, and highly preferred for cooking, stir-frying & deep frying, used to drink as food supplement, use as food & salad dressing, very good for skin moisturizer and hair conditioner. Our Culinary Virgin Coconut Oi is considered as the Purest, the Cleanest and Safest type of Culinary Virgin Coconut Oil., because it is Non-GMO, Non-Fermented, Non-Cooked, Non-Washed with Water, Non-Bleached, Non-Deodorized, Non-Refined, Non-Deteriorated, Non-Contaminated and No Metal Contaminants. 

 Our Culinary Virgin Coconut oil is direct healthy replacement to unhealthy, highly heated, trans-fat and very dirty Palm & Coconut RBD Cooking Oil and other Trans-fat Vegetable Oil such as Canola, Soya Oil, Corn Oil and among others 

INGREDIENTS:  Matured Coconut  

SHELF LIFE:  Guaranteed 2 years shelf life, but tested for 3 years. Need to stored in clean and dry area at room temperature.

MAXIMUM CAPACITY - 180,000 liters per month and can easily double. 

 

* HOW TO CHOOSE BEST QUALITY VIRGIN COCONUT OIL, CLICK: READ MORE 

* BAD COOKING OIL INFORMATION, CLICK: READ MORE 

* WHY HYDROGENATED OIL & FATS ARE BAD:   This is a trans-fat products where oil is converted into solid fats that cannot liquefy even in warm temperatures. This is high heat process and associated with chemicals during production. Hydrogenated Oil includes Margarine an other solid fats use in baking & cooking. Raw Materials of this products are came from PALM OIL/COPRA -to- COCONUT CRUDE OIL -to- RBD OIL -to- FINISHED PRODUCTS