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Nuca de cocos este cunoscut pentru versatilitatea sa n ceea ce privete modul de utilizare. Spre
deosebire de celelalte tipuri de fructe, acesta conine o cantitate important de ap, ce poate fi
consumat ca atare, fructul fiind cunoscut ca nuca-jeleu n primul stadiu al dezvoltrii.
Cnd ajunge la maturitate, nuca de cocos nc conine ap, ns poate fi utilizat ca i smn
sau pentru procesare cu scopul de a obine ulei din smbure, crbune din partea lemnoas i
fibr. n prima faz a dezvoltrii, endospemul se gsete sub form de nucleu suspendat n ap.
Pe msura de fructul ajunge la maturitate, straturile celulare ale endospemului se depoziteaz dea lungul pereiilor, transformndu-se n partea comestibil.
Uleiul i laptele de cocos sunt utilizate pentru gtit, ns au i o larg uitlizare n industria
cosmeticelor.
Nuca de cocos, prin suc, lapte, ulei i carne, reprezint o surs important de substan e nutritive.
Este bogat n fibre, vitamine i minerale. Aceasta este clasificat precum ul aliment func ional
deoarece aduce multiple beneficii organismului. Uleiul de cocos prezint un interes aparte, iar
modul lui obinere este variat.
Ulei de cocos obinut prin centrifugare
Acest tip de ulei se obine prin presarea miezului crnos proaspt rezultnd crema de cocos cu
40% coninut de ulei. Operaia se realizeaz cu o pres rcit cu ap. Crema rezultat este supus
operaiei de centrifugare n urma creia se crete procentul de ulei prin ndeprtarea proteinelor i
a substanelor solubile. La finalul procesului, uleiul prezint o arom uoar de cocos, fiind
catalogat ca ulei extra-virgin, superior celorlate tipuri. ntreaga cantitatea de ap, fibrele i
proteinele sunt extrase fr a utiliza cldura sau substane chimice.
seems to be important to the resulting taste and quality of the oil. Some companies dry the coconut exactly the same
as standard desiccated coconut (at 170-180 degrees F). Others dry the coconut at temperatures around 140 or 150
degrees F. Still other manufacturers will dry the coconut meat at temperatures under 103 degrees F. In addition,
companies all dry the coconut to varying degrees of moisture. This dried coconut is then placed into a press and,
depending on the company, it is pressed at varying degrees of pressure and temperature. This pressing yields oil with
proteins which are fine enough to leak out of the press cake while under pressure. These proteins are then either
filtered out or allowed to "settle" in settling tanks so the oil can be decanted. The amount of heat that is generated
during the processing and the details of the process can vary significantly. This is most likely the reason there is great
variation in quality and taste amongst the wide variety of "cold pressed" oils available. They can have a "toasted
coconut taste" (which results from a high heat process of standard desiccated coconut with very low moisture) or a
"mild, raw coconut flavor" which results from low temperature, careful processing) or varying levels or burning and
rancidity which will result from poor drying and/or poor removal of proteins from the oil.
Wilderness Family Naturals' Cold Pressed Coconut Oil has a nice mild, coconut flavor and is raw. However, we
did spend an extensive amount of time searching for acceptable cold pressed oil that did not see high heat and can
be called virgin or extra virgin coconut oil. At this time we are not aware of any other cold pressed coconut oil, that
is raw, organic and has a mild taste, sold in America.