About Virgin Coconut Oil

Virgin Coconut Oil at Indomitra Farm Products, is closest to its natural form, obtained from the fresh mature kernel of coconuts grown in the farms of Tamil Nadu, Kerala and Karnataka. VCO at Indomitra Farm Products is manufactured by a 'Dry' process under controlled low temperatures without subjecting the oil to any chemical or physical changes ensuring that the beneficial components in the oil remain in their natural form.This high tech process carried out under strictly monitored hygienic conditions delivers a high quality pure and clear oil. The Dry process also produces a protein rich flour which can be used as a wheat substitute in baked products.

The VCO produced at Indomitra Farm Products is manufactured to high quality standards.

VCO Characteristics

Moisture content 0.08-0.13 %
Free Fatty Acids 0.01 – 0.09%
Colour Colorless
Peroxide Value 0 – 2.0 meq/kg oil
Odour Normal nutty smell
Food additives None permitted
Shelf life >1 year

VCO Composition

Caproic Acid (C6:0) 0.7
Caprylic Acid (C8:0) 4.6 – 10.0
Capric Acid (C10:0) 5.0 – 8.0
Lauric Acid (C12:0) 48.0 – 52.0
Myristic Acid (C14:0) 16.0 – 21.0
Palmitic Acid (C16:0) 7.5 – 10.0
Stearic Acid (C18:0) 2.0 – 4.0
Oleic Acid (C18:1) 5.0 – 10.0
Linoleic Acid (C18:2) 1.0 – 2.5
Linolenic Acid (C18:3) Trace amount

Characteristics and composition of Coconut Flour

Moisture content 4.5%
Fat 10.7%
Protein 17.5%
Ash 5.5%
Carbohydrates 61.8%
Crude Fiber 40% (as dietary fiber)
Shelf Life >6 months

Common VCO Applications

  As a nutraceutical and functional food
  Base oil in cosmetic and skin care products
  Hair and skin conditioner
  Carrier oil for aromatherapy and massage oils

Coconut Flour Applications

Defatted coconut flour (DCF) obtained from the residue post extraction of virgin coconut oil has potential application in high protein - fiber enriched food products. Defatted coconut flour can be used in the preparation of fiber – enriched biscuits. In this, wheat flour (WF) is fortified with DCF in varying proportions (w/w, 10, 20, 30, 40, 50, 60 and 70%)to prepare a series of blends for biscuit dough. DCF can be used to substitute WF up to a level of 40% without affecting the overall quality.

As Wheat substitute in breads and cakes to provide the limiting amino acids in wheat flour. Popular Breads & cakes that can be fortified with high – protein coconut flour

10% 10 – 40%
Raisin Bread Chiffon cake
Ensaymada (is a soft, sweet dough pastry covered with
butter and sugar then topped with lots of grated cheese)
Cheese cake
Monay, Pinagong (is a dense bread roll made
with all-purpose flour, milk, and salt)
Mocha – Chiffon cake
Loaf Bread Orange – Chiffon cake
Nutribun Butter cake

We at Indomitra Farms have made it our top concern to bring out 100% natural virgin coconut oil which is highly rich in vitamins & minerals. Virgin Coconut Oil has become one of the most important & in-demand products in the market owing to the benefits that come along with it. Known for its abundant medical benefits and its unique constituents, Virgin Coconut Oil in some parts is fondly nicknamed "Mother of All Oils"

Giving a brief note on what makes Virgin Coconut Oil so special is that its rich vitamin & mineral content and what makes it even more special is that it is free from trans fatty acid and high in Medium Chain Fatty Acids, contributing to an overall individual's health, giving extreme benefits more than you possibly could imagine. Below mentioned are some of the benefits you get on using Virgin Coconut Oil:

  The biochemical structure & the saturated fats protect and increase the health of one's heart.

  Using Virgin Coconut Oil can give one's hair a shiny appearance, cleanses the scalp and eventually strengthens the root of the hair.

  Virgin Coconut Oil also helps in preparing antibodies resulting in improving the immunity system.

  Virgin Coconut Oil is also known for its antifungal, antibacterial & anti-inflammatory properties which could prove to be a great deal of use at times.

And there are many other benefits in using Virgin Coconut Oil.