Natures Gem Coconut Cooking oil 2L Halal
RM 45.00
Coconut Cooking Oil is made from 100% pure – matured coconut. Our coconut oil is Non Hydrogenation, Trans Fat Free, No Artificial Flavor, Cholesterol Free, Dairy Free and Gluten Free. It’s also suitable for Vegan!
Coconut Cooking Oil is rich in “SATURATED FATS”. Major portion (65%) of Saturated Fats fall into group of MCT ranging from C6 – C12 and the main MCT is Lauric Acid (46%).
In mother’s milk which contain largely of Lauric Acid , is the important nutrient and anti-microbial compounds for the growth of healthy baby.
Same as mother’s breast milk, Lauric Acid in coconut oil possess the important nutrients which needed for human health.
FOR YOUR KNOWLEDGE !!
Saturated Fats (Coconut Oil) are very stable and have high degree of resistance to oxidation due to they have strong pair of hydrogen atoms.
Monounsaturated Fats (Olive Oil) which have a pair of missing hydrogen atoms, are vulnerable to oxidation.
Polyunsaturated Fats (Soya Oil, Corn Oil, Sunflower Oil, Canola Oil & etc), which are missing several pairs of hydrogen atom, are very unstable and highly reactive to oxidation.
Conclusion: The higher the Unsaturated Fats content in the oil, the more susceptible it is to lipid (per) oxidation once exposed to heat, light, air and moisture.
#LauricAcid #CoconutCookingOil #CoconutOil
Coconut Cooking Oil is rich in “SATURATED FATS”. Major portion (65%) of Saturated Fats fall into group of MCT ranging from C6 – C12 and the main MCT is Lauric Acid (46%).
In mother’s milk which contain largely of Lauric Acid , is the important nutrient and anti-microbial compounds for the growth of healthy baby.
Same as mother’s breast milk, Lauric Acid in coconut oil possess the important nutrients which needed for human health.
FOR YOUR KNOWLEDGE !!
Saturated Fats (Coconut Oil) are very stable and have high degree of resistance to oxidation due to they have strong pair of hydrogen atoms.
Monounsaturated Fats (Olive Oil) which have a pair of missing hydrogen atoms, are vulnerable to oxidation.
Polyunsaturated Fats (Soya Oil, Corn Oil, Sunflower Oil, Canola Oil & etc), which are missing several pairs of hydrogen atom, are very unstable and highly reactive to oxidation.
Conclusion: The higher the Unsaturated Fats content in the oil, the more susceptible it is to lipid (per) oxidation once exposed to heat, light, air and moisture.
#LauricAcid #CoconutCookingOil #CoconutOil
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