It can be divided into two main methods. One is the "purified" coconut oil after purification, bleaching and deodorization: the coconut meat is made into chips and boiled in water. The oil will be separated and floated on the water surface, and then the oil will be skimmed out. The other is "cold pressed" coconut oil without chemical treatment at normal temperature: coconut milk (also called coconut milk) is extruded from coconut meat chips, and then it is naturally fermented for 24-36 hours. In this way, the oil is separated from water, then the oil is taken out and heated for a short time to remove water.
Coconut oil, also known as coconut oil, is a non-volatile oil refined from the seeds of coconut tree, a palm plant. It is easily soluble in dichloromethane and petroleum ether (boiling range 65-70 ℃), slightly soluble in ethanol, and almost insoluble in water. Obtained from coconut meat (dried). Coconut meat (dry) contains 65% - 74% oil and 4% - 7% water. Coconut trees grow on tropical islands or along mainland coasts. China's main production areas are Hainan Province, Leizhou Peninsula, Yunnan Province and the southern part of Taiwan Province.