Virgin coconut oil (VCO) can be produced from fresh coconut meat, milk, or residue. Producing it from the fresh meat involves removing the shell and washing, then either wet-milling or drying the residue, and using a screw press to extract the oil. VCO can also be extracted from fresh meat by grating and drying it to a moisture content of 10–12%, then using a manual press to extract the oil. Producing it from coconut milk involves grating the coconut and mixing it with water, then squeezing out the oil. The milk can also be fermented for 36–48 hours, the oil removed, and the cream heated to remove any remaining oil. A third option involves using a centrifuge to separate the oil from the other liquids. Virgin coconut oil looks slightly different from ordinary coconut oil and this differentiation cannot be made with the naked eye. This difference is mainly due to the presence of certain colloidal and other particles and moisture within it. On the other hand, ordinary oil is refined and is mainly left with the fatty acids in it and almost nothing else. Ideally, virgin coconut oil should be as clear as water. However, its color may vary slightly depending upon its processing. Virgin coconut oil has a very good taste and smell, like that of fresh coconuts, since it is derived from fresh coconuts and is subjected to very low, if not totally nil, heat and sunlight. It is also not refined. This preserves all the natural goodness of this oil, including a high content of vitamin-E and minerals, which are otherwise almost completely robbed from ordinary coconut oil during processes like heating, filtration, refining, and bleaching, which are done to make it colorless and odorless. Furthermore, virgin coconut oil is very effective as a moisturizing agent. Its antioxidant properties are far better than those of normal coconut oil.
Clove leaf oil is one such oil that does more good to us than bad, unlike many other therapeutic oils…It is rather warm and comforting in nature.
Clove is a slender evergreen tree up to 39ft high. Its bright green leaves stand in pairs on short stalks. The long buds have a rosy-pinkcorolla at the tip; as the corolla fades the calyx turns red. The whole tree is highly aromatic. The spice was introduced into Europe from the fourth to the sixth century. Believed to be native to Indonesia; now cultivated worldwide, especially in the Philippines, the Molucca Islands and Madagascar.
Other Uses and benefits of Clove
Cloves are used as a table spice and mixed with chilies, cinnamon, turmeric and other spices in the preparation of curry powder. They are also used to flavor the betel quid (pan pati). Clove oil is used in the manufacture of perfumes, soaps, bath salts and as a flavoring agent in medicine and dentistry.
Clove leaf is a dark brown oil with a crude burnt-woody odour.
Clove leaf oil blends well with Rose lavender, vanillin, clary sage, bergamot, bay leaf, lavandin, allspice, ylang ylang and cananga.
Citronella oil is one of the essential oils obtained from the leaves and stems of different species of Cymbopogon (lemongrass). The oil is used extensively as a source of perfumery chemicals such as citronellal, citronellol and geraniol. These chemicals find extensive use in soap, candles and incense, perfumery, cosmetic and flavouring industries throughout the world. Oil of citronella is a naturally occurring insect and animal repellent distilled from two grass varieties. It is yellow to brown and has a grassy/floral smell. Oil of citronella is a mixture of many components. The exact composition varies by grass variety. However, the main components are citronellol, citronellal, and geraniol. Oil of citronella is also commonly found in foods and beverages as a flavoring agent.
The Kukui Nut Oil is widely used in personal care as moisturizing dry skin, and other skin disease such as eczema and psoriasis. Other personal products using kukui nut oil such as baby oil, skin message oil , blended hair oil ,and shampoo
Our kukui nut oil is extracted from a good kernel of kukui nut .We can also offer you an excellent high quality kukui nut oil depend on your demand.
The specification of kukui nut oil as follows:
Chemical and Physical Profile:
Acid Value : Less than 1
Color: Clear Light Yellow to Medium Yellow
Odor: Special Characteristics
Peroxide Value: Under 5meq/kg
Shelf Life : 24 months or more if put in a tight containers an away from sun.
Free Fatty Acid Profile:
Stearic Acid: 2-3%
Palmitic Acid: 6-8%
Linolenic Acid: 24- 30%
Linoleic Acid: 39-43%
Oleic Acid: 17-25%
