Virgin coconut oil (VCO) is obtained from fresh and mature kernel (12 months old from pollination) of coconut by mechanically means with or without the application of heat, which does not lead to alteration of the nature of the oil.
VCO has not undergone chemical refining, bleaching or deodorizing.
It can be consumed in its natural state without the need to for further processing.
VCO consists mainly of medium chain triglycerides, which are resistant to peroxidation.
The saturated fatty acids in VCO are distinct from animal fats which contain mainly of long chain saturated fatty acids.