Abstract
Virgin Coconut Oil (VCO) is coconut oil that has undergone a minimal amount of processing without the use of artificial chemicals. VCO has the greatest lauric acid level of the two oils, with 53.70-54.06%, compared to regular coconut oil of 2.81% and palm oil of 0.45%. VCO is advantageous for health due to its high lauric acid concentration, which also increases endurance and hastens the healing of sickness. Coconut, which comprises water, protein, and fat, is a key component in the production of VCO. These three substances are an emulsion in which the emulsifier is a protein. A chemical known as an emulsifier serves to thicken or stabilize the emulsion. To prevent the blending of the oil and water droplets, a thin layer of coconut fruit protein will bind the droplets of coconut oil. If the emulsion bond is compromised, oil will leak out. On a small scale, centrifugation, fermentation, and enzymatic processes can be used to dissolve the emulsion. Keywords: virgin coconut oil, lauric acid, fermentation, centrifugation, enzymatic.
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