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Cold-Pressed Coconut Oil for Foods​

Premium coconut source with cold-pressed extraction

Pure, additive-free, compliant with food and cosmetic standards

Available in Virgin Coconut Oil (VCO) & Refined Coconut Oil (RBD)

Flexible packaging: bottles, drums, bulk IBC
Availability:
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  • coconut oil

  • ZIO


Product Overview


Cold-Pressed Coconut Oil for Foods is an unrefined, virgin oil extracted from fresh coconut meat (Cocos nucifera) using a heat-free process (≤49°C) to preserve natural nutrients. The extraction involves two steps: first, fresh coconut meat is grated and pressed to extract coconut milk, then the milk is centrifuged to separate oil—no chemicals (e.g., hexane) or high heat are used. It has a rich, sweet coconut aroma and a creamy, solid texture at room temperature (≤24°C), melting to a clear liquid above 24°C. Key nutritional metrics include ≥60% medium-chain triglycerides (MCTs) (45%-50% lauric acid, 15%-18% myristic acid, 7%-10% caprylic acid) and a smoke point of 350°F (177°C) , making it suitable for various cooking methods.


Product Benefits


Rapid Energy Supply: MCTs are absorbed directly by the liver (bypassing the lymphatic system) and converted to ketones for instant energy—this makes it ideal for ketogenic diets, athletes, or individuals with digestive issues (e.g., irritable bowel syndrome). MCTs are metabolized 3x faster than long-chain triglycerides (LCTs), providing quick fuel without fat storage.


Heat Stability: Unlike refined oils (which may produce acrylamide or free radicals at high temperatures), our cold-pressed coconut oil remains stable up to 350°F. Tests show no harmful compound formation even after 10 hours of continuous heating at 177°C, making it safe for sautéing, searing, and baking.


Shelf Longevity: Resists rancidity naturally due to its high MCT content and natural antioxidants (e.g., polyphenols, vitamin E). It has a 24-month shelf life without preservatives, even when stored in transparent containers (though opaque containers are recommended to protect against light).


Usage


Cooking: Use for stir-frying vegetables, searing chicken, or baking cookies—replace butter in recipes at a 1:1 ratio, but reduce oven temperature by 10°C (50°F) as coconut oil browns faster than butter. For best results, melt solid oil before mixing into batters.


Functional Foods: Add 1-2 tbsp (14-28g) to bulletproof coffee, smoothies, or oatmeal for MCT supplementation. One tbsp contains 11g MCTs, which is 55% of the daily recommended MCT intake (20g/day) for ketogenic diet followers.


Dressings: Blend with apple cider vinegar, Dijon mustard, and honey to make a creamy salad dressing—its natural coconut flavor pairs well with leafy greens, roasted vegetables, or grilled shrimp. Avoid heating dressings to preserve the oil’s fresh aroma.


精炼椰子油 16

Cold-Pressed Coconut Oil for Foods


FAQ


Q: Why is it solid sometimes?

A: Solidification is a natural property of cold-pressed coconut oil, caused by its high lauric acid content (which has a melting point of 44°C/111°F). It solidifies below 76°F (24°C) and melts above this temperature—this change does not indicate quality loss. To melt, place the bottle in a bowl of warm (not boiling) water for 5-10 minutes, or leave it at room temperature (25-30°C) for 30 minutes.


Q: Is it healthier than refined coconut oil?

A: Yes, cold-pressed coconut oil retains significantly more nutrients and antioxidants. Refined coconut oil undergoes bleaching and deodorization, which removes 90% of polyphenols and natural flavor; our cold-pressed version retains 300-400mg/kg polyphenols and has a more authentic coconut taste. It also contains 2x more vitamin E (5-7mg/kg) than refined oil (2-3mg/kg).


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Guangzhou ZIO Chemical Co., Ltd. has been focusing on the production and sales of food additives for more than 25 years.

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