CULINARY VIRGIN COCONUT OIL

Extra Virgin Coconut Oil (Dry Cold Pressed & Expeller Oil Separation Process) - Considered as the FINEST Virgin Coconut Oil! 

Raw Virgin Coconut Oil  (Wet Cold Pressed & Centrifuge Oil Separation Processed) - Believes to be having ENZYME type of Virgin Coconut Oil 

Culinary Virgin Coconut Oil (Wet Cold Pressed, Centrifuged Oil Separation and Purification procesed using  Coconut Shell Activated  Carbon) - Considered as Healthiest & Cleanest Cooking Oil   

 

ANDY ALBAO CocoWonder Certified 100% Organic CULINARY VIRGIN COCONUT OIL is Wet Cold Pressed, Centrifuged Processed and Purified using coconut shell activated carbon, and has bland taste & odor to slight distinct coconut,  with very clear like water appearance and considered as HEALTHIEST & CLEANEST COOKING OILOur Culinary Virgin Coconut is highly preferred by consumers who don't like the coconut taste and odor, 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 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.   

Our Culinary Virgin Coconut Oil has very low moisture content of 0.01 to 0.05, no sediments settling at the bottom, no metal contaminants and considered as the Purest, the Cleanest and Safest type of Virgin Coconut Oil that Classified as PREMIUM QUALITY.  Our Virgin Coconut Oil has no rancid taste, no roasted or toasted taste, no-watery taste, no deterioration taste and no contaminated taste.  Our Virgin Coconut Oil is Non-Fermented, Non-Cooked, Non-Washed with Water, Non-Bleached, Non-Deodorized, Non-Refined and Non-GMO.

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