Coconut oil is rich in medium-chain fatty acids, and the most dominant is lauric acid. The type of milk highest in lauric acid, after human breast milk, is actually coconut oil. Medium-chain fatty acids in coconut oil are easily digested and absorbed in the body.
The oil is extracted by mechanical procedure, without undergoing any chemical changes, by applying heat whose temperature never exceeds 40°C. Extracted coconut oil is purified by filtering process.
Coconut oil can be used in spreads and sauces, when making a dessert or a shake. It is stable at high temperatures, therefore, it can be used for baking, cooking and frying.
Best before date and serial number: printed on the package.
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