Study on the Composition of Coconut Oil

In recent years, more and more people have begun to pursue the quality of life, not only to eat well but also to eat well. The benefits of coconut oil are becoming known to us. Coconut oil refining technology is mainly through microwave drying machinery and equipment.
Study on the Composition of Coconut Oil
The physical, chemical and physiological properties of various commonly used vegetable oils are determined by their fatty acid composition and the ratio of these fatty acids to glycerol.
The results show that coconut oil contains only so-called medium chain fats (6, 8 and 10 carbon atoms), all of which are saturated fatty acids. At the same time, coconut oil also has a small amount of long-chain unsaturated lipoencephalic acid, especially linoleic acid (octadecadienoic acid).
Only coconut oil contains a high proportion of 12 and 14 carbon atom saturated fatty acids: lauric acid and cinnamon vanillic acid. 80% of the fatty acids in coconut oil are below 16 carbon atoms, and lauric acid with 12 carbon atoms accounts for about 50%. Coconut oil is mainly saturated fatty acid, which makes it non-fermentable and can be used in foods such as crisp cakes. Products such as crisp biscuits are also sprayed with coconut oil to increase gloss, shield moisture and extend shelf life.

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