ORGANIC Coconut Oil

Ölmühle Solling's Virgin Coconut Oil is made from fully ripened coconuts from organic farmers in Sri Lanka and the Philippines. The coconut flesh is gently dried and processed fresh from the mill into coconut oil without the brown seed coat. Coconut milk can also be made from the flesh of the coconut.

The valuable oil from this exotic nut is not only of the highest quality in terms of taste and versatility, it also has impressive nutritional values: although coconut oil is high in saturated fatty acids, it is a special type of fatty acid. Most of the oil is made up of medium-chain fatty acids known as MCTs (medium-chain triglycerides), such as lauric acid. This lauric acid, which makes up almost half of the fatty acids in coconut oil, is an important component of breast milk. Combined with a varied diet, organic coconut oil makes an important contribution to a balanced diet.

Coconut oil is sometimes called coconut fat. The state and name of coconut oil or coconut fat is related to the temperature at which it is stored. At temperatures above 24°C, the oil is liquid. At lower temperatures below 24°C, coconut oil becomes solid.

Snow-white coconut oil differs from our whole-nut coconut oil in that it is made from the coconut with its brown seed coat, which is removed during the pressing process. As a result, it has a milder taste, a less intense aroma and is recognisable by its snow-white colour. Whole nut coconut oil has a slightly creamier, slightly yellow colour due to the processing of the kernel skin.

The production of virgin organic coconut oil is complex and requires a great deal of care and expertise, as this precious oil differs significantly in both taste and composition from the cheap, hydrogenated coconut fats used in the food industry or available in conventional stores.

Our coconut oil is of the highest quality and tastes delicious. It is naturally vegan, not hydrogenated or deodorised and is very versatile. Coconuts are a very nutritious food. They are rich in fibre, vitamins, minerals and phenolic compounds. The edible flesh of the coconut is about 45% water. It also contains about 35% coconut fat, 9% fibre, 5% protein, 5% carbohydrates and 1% vitamins and minerals.

Coconut flour as a fibre-rich by-product

In addition to coconut oil, ripe organic coconuts can also be used to make high-fibre coconut flour. Freshly harvested coconut flesh is gently dried, mechanically pressed to remove the oil and then ground. The pressing process reduces the coconut oil content to around 18g per 100g. The carbohydrate content is 21 g and the protein content is about 17 g per 100 g. However, the fibre content is remarkably high (35 g per 100 g). Coconut flour therefore has a high swelling capacity and can absorb up to 60% of water.

Coconut flour is ideal for making cakes and pastries. You can save 20-25% of grain flour in any recipe by using coconut flour. Coconut flour is also a natural source of potassium. The potassium content (about 1750 mg per 100 g) is seven times higher than the sodium content. Minerals make up around 5g per 100g of flour.

It is hard to imagine cooking without coconut oil these days, especially in countries where coconuts thrive. Exotic organic coconut oil is a highly stable and heat-resistant oil, rich in valuable lauric acid. The oil owes its heat resistance primarily to its high levels of saturated fatty acids, which make it durable and heat stable and prevent the formation of trans fatty acids during frying, baking and deep-frying.

In addition to its many uses, coconut oil is popular for its fine, nutty flavour. It can be used in curries, meat and fish dishes, vegetarian and vegan dishes and, of course, sweet dishes. Coconut oil can be used as a substitute for butter in baking and as an alternative spread, on its own or with cold meats, jams and honey. For inspiration, check out our recipe collection.

At Ölmühle Solling we offer the highest quality organic coconut oil, known as virgin coconut oil. It is mechanically extracted from ripe, organically grown coconuts without the addition of heat, carefully bottled and, of course, not bleached, deodorised or refined. It has a fine coconut flavour and is packed with nutrients.

Coconut is a natural source of protein, carbohydrates, fibre, vitamins and minerals. It contains medium-chain fatty acids known as MCTs (medium-chain triglycerides), such as lauric acid, which makes up almost half of the fatty acids in the oil. In combination with a varied, fresh diet, organic coconut oil, with its lauric acid content, makes an important contribution to a balanced diet.

As coconut oil does not contain essential polyunsaturated fatty acids, a balanced diet should be based on the versatile use of oils. In particular, essential oils such as our freshly milled linseed oil and our Omega DHA oils provide essential omega-3 fatty acids such as alpha-linolenic acid and docosahexaenoic acid. This is why we offer a wide range of freshly milled organic cooking oils for oil changes in the kitchen.

The production of high quality coconut oil naturally begins with the quality control of the nuts. Only nuts of analytical and organoleptic impeccable quality from certified organic farms are used in the production of our coconut oil.

The hard nut shells are removed by hand by trained workers. Once the coconut has been shelled, the first step is to collect the coconut water from inside the nut. Once the nut has been opened, further processing must be carried out quickly. The next step is to remove the flesh from the shell, again by hand.

The fresh coconut meat is then cut into fine coconut flakes using stainless steel cutters. The aromatic coconut flakes are also available unprocessed at the Ölmühle Solling. An important process has to take place before the virgin coconut oil can be pressed in order to guarantee the shelf life of the organic coconut oil. The washed and grated coconut flesh must be 'blanched' with hot air. This process only takes a few minutes and the temperature of the drying hot air must be at least 80°C and no lower. Blanching is important because coconut meat contains natural enzymes called lipases that can break down fats. If these enzymes were not inactivated by heat, the coconut oil, which is rich in lauric acid, would quickly acquire a soapy taste. In addition, the water content of the coconut meat is reduced to less than three per cent in the drying plant. The dried coconut meat is known as 'copra'. Once blanched and well dried, copra can be processed directly into virgin coconut oil.

The production of coconut oil is also sustainable: there is no waste in the processing of the coconut and every part of the valuable food is used: The press cake left over from the pressing process is ground into a fine coconut flour in our oil mill. It can be used for baking and to enrich shakes and cereals. After the freshly pressed coconut oil has been bottled, the valuable coconut cream that remains in the barrel as a sediment is also bottled and can be used as a delicious spread.

Monkey Free Statement - Monkey Free Coconut Harvesting

We guarantee that no monkeys are used in the harvesting of coconuts for our organic coconut oil. An animal-free coconut harvest is a prerequisite for our choice of supplier. The organic coconuts are harvested by adult men who are fully trained for this work. The nuts are harvested with long poles fitted with sickles. We also guarantee that no animal testing is used in the development and production of our natural cosmetics.

A scrub with coffee powder and coconut oil

Coconut oil is a rich and moisturising skin care product. In our Solling natural cosmetics, coconut oil is an important ingredient that not only nourishes the skin, but also surrounds the other valuable plant oils with its protective layer of saturated fatty acids.

Coconut oil pampers the skin and senses with an exotic fragrance and is well tolerated. It gives our skin balms a pleasant texture and a nourishing effect that helps dry skin retain moisture for longer. Coconut oil can also be used on its own to nourish and moisturise the skin. Coconut oil contains natural antioxidants, protecting the skin from free radicals and preventing skin ageing. Coconut oil is also great for adding to bath water and mixing into homemade scrubs.

Our tip for an invigorating body and face scrub with coconut oil:

3 tsp coconut oil
2 tsp ground coffee
1 teaspoon of coconut blossom sugar

Coconut oil can also be used to remove make-up. To use, simply moisten a make-up remover pad with lukewarm water, add a little coconut oil and gently wipe over skin, lips and eyelashes. Washable make-up remover pads made from bamboo or organic cotton are reusable and resource friendly. In addition to cleansing, they nourish and revitalise the skin.

Baby care with coconut oil

Coconut oil is also a real insider tip for caring for sensitive baby and children's skin. It is 100% free of synthetic additives, so contains no colouring, fragrance or preservatives and is very well tolerated. Coconut oil can be used on its own as a daily moisturiser or as a long-term treatment for dry and irritated skin. Coconut oil can also be used as a bath additive. Please clean the bathtub thoroughly after bathing to avoid the risk of slipping.

Organic coconut oil is ideal for delicate lips. The oil has a pleasant fragrance and acts as a natural barrier for the sensitive skin of the lips. It also leaves a smooth shine. You can also use coconut oil to make your own exfoliating scrub for soft, nourished lips:

½ tsp coconut oil
½ tsp coconut blossom sugar or coffee powder
½ tsp honey

Mix coconut oil, coconut blossom sugar or coffee powder and honey, apply and gently massage onto lips for one to two minutes. Rinse with water and pat dry with a soft towel. This will gently exfoliate, revitalise and nourish the skin. Keep in the fridge for up to a week.

Oil pulling cleanses the mouth, tongue and teeth

Oil pulling, oil chewing or oil souring is the practice of using oil to clean the mouth. It is a method used in Ayurvedic medicine, a traditional Indian healing system. Oil pulling involves moving a small amount of oil back and forth in the mouth for about 10 minutes. It is used for oral hygiene to remove bacteria and other pathogens from the mouth and therefore from the body.

The best time to use oil pulling is in the morning, immediately after getting up. Before you start, use a tongue scraper to remove plaque from your tongue. This will reduce the number of bacteria that collect in the oil. You can also use an inverted tablespoon instead of a tongue scraper. Swish it gently over your tongue two or three times from back to front. Rinse out your mouth with water. Do not brush your teeth until you have swallowed the oil.

For oil pulling, put about a teaspoon of coconut oil in your mouth, allow it to melt and move the oil back and forth, similar to a mouthwash. Pull the oil between your teeth and moisten your entire mouth. As pulling the oil stimulates saliva production, the amount of saliva in the mouth increases. The oil dissolves and absorbs food particles, bacteria and other micro-organisms from the teeth, tongue and oral mucosa.

Important: At the end of oil pulling, do not swallow the oil, but spit it into a handkerchief and throw it away. It is recommended that you brush your teeth after oil pulling. After just a few applications, you will notice that your mouth feels softer and your teeth are smoother.

Organic coconut oil is a natural and popular hair treatment. The oil has a nourishing effect and moisturises the hair and scalp. A coconut oil treatment is particularly recommended for dry and damaged hair. The advantage over synthetic hair treatments is that virgin organic coconut oil is unadulterated, contains no silicones, artificial fragrances or stabilisers and therefore does not irritate the hair or skin. In addition to vitamins, it contains a variety of minerals that nourish and revitalise the hair, strengthening and protecting it against external environmental influences.

Using coconut oil as a hair treatment is simple: depending on the length of your hair, rub one to two teaspoons of coconut oil into the palms of your hands, allow to melt and apply to dry or towel-dried hair. Using your fingertips, massage the oil thoroughly into the lengths and ends, ideally also wetting the scalp. The next step is to gently comb longer hair to distribute the oil more thoroughly. For best results and to ensure that the coconut oil remains liquid, wrap your hair in a towel so that it remains warm due to body temperature and leave to work for half an hour to an hour. You can also leave the oil on overnight, but be sure to protect your pillow from oil stains with a towel. After the desired length of time, rinse thoroughly with warm water, then wash with a mild, ideally silicone-free shampoo, and dry and style as normal.

Coconut oil has also been shown to be a high quality food supplement and coat conditioner for pets such as dogs and cats. It is even said to provide natural protection against vermin, as ticks and fleas avoid the sweet smell of the oil. Depending on the size and weight of the animal, cats can be given ¼ to ½ teaspoon of coconut oil several times a week. Large dogs can be fed a full teaspoon daily. Simply mix the oil into the wet or dry food. The oil can be applied to the coat to repel vermin. To do this, melt the coconut oil in the palms of your hands and spread it over the coat, especially the belly. As coconut oil contains no synthetic ingredients, it is completely safe for your pet to lick off.

For thousands of years, the inhabitants of southern India, the South Sea Islands and other tropical and subtropical regions have naturally benefited from the diversity of the coconut palm and its nuts. The palm provides building materials and fuel, the high quality coconut oil nourishes skin and hair, and a meal without a coconut ingredient is almost unthinkable.

The coconut palm belongs to the palm family. It is native to the South Sea Islands and the Indomalayan region. Thanks to the coconut, the palm has spread along the coasts of the entire tropical belt between the Tropic of Cancer and the Tropic of Capricorn around the equator. Because it floats, it spread by sea. The coconut palm is also known as the tree of life because it is the most important crop in the tropics and has enormous economic importance as well as being a basic source of nutrients.

Ölmühle Solling only processes organic coconuts from small farmers, from which coconut oil, coconut flavoured oils, coconut flour and coconut spreads are produced.

The founder and product developer of Ölmühle Solling, Werner Baensch, a qualified food technologist, worked for many years with the Coconut Research Institute in Sri Lanka. There he developed a process technology for the production of high quality virgin organic coconut oil. This technology was first presented at the International Coconut Conference in Colombo in 2003. It then spread to all tropical and South East Asian countries. Since 2006, Ölmühle Solling has been working with Serendipol, one of the newly established coconut oil projects in Sri Lanka, on technical design and quality control.

Serendipol has been working with smallholder farmers in the Kuliapitiya area since its inception in 2006, supporting them in the organic cultivation of coconut farms. Over the years, more than 1,300 smallholders and farmers have joined the project, managing and cultivating a total area of more than 8,000 hectares.

In addition to coconut palms, the many organic plantations also grow other crops for daily subsistence. This mixed cultivation contributes greatly to the fact that organic farming can be sustainable in many areas of life under these tropical climatic conditions. For the local people, this means secure jobs in coconut processing and improved living conditions and opportunities for future generations.

Coconut oil can be solid or liquid

Travelling to tropical regions such as Thailand, the Philippines or Sri Lanka, you will often come across clear, liquid coconut oil that looks like water. Back in Germany, the coconut oil is suddenly no longer liquid but solid. Why is that?

The physical state and the name of coconut oil or coconut fat have something to do with the storage temperature. The oil is made from the dried meat of the coconut and is usually liquid at temperatures above 24°C. At lower temperatures, below 24°C, the oil becomes solid. At lower temperatures below 24°C, the oil solidifies. For this reason, the term coconut oil is correct. However, as the product is almost always called coconut oil in the tropical countries of origin and the term is used worldwide, we at Ölmühle Solling also use this term.

It is often wrongly assumed that coconut fat is always solid and coconut oil liquid and that they are two different products. However, depending on the outside temperature, only the aggregate state differs. Virgin, untreated coconut oil contains a high proportion of medium-chain fatty acids, also known as MCTs (medium-chain triglycerides), which include caproic, caprylic, capric and lauric acids. The former have a melting point lower than 24°C and change their aggregate state with increasing or decreasing temperature.

A virgin organic coconut oil liquefies at a temperature of around 24°C and takes on a transparent, watery appearance. At temperatures below 24°C, the oil becomes solid. It remains spreadable and takes on a creamy white colour. At very low temperatures, e.g. in the fridge, the oil becomes extremely solid and loses its spreadability. We recommend storing coconut oil outside the fridge.

Botanical name: Cocos nucifera L.

Organic Coconut Oil should be stored in a dark, dry place away from light at temperatures of 10-20°C. Under optimal conditions it will keep for up to 18 months.
The sealing ring of the 1 litre jar is made of pure natural rubber.

Fatty acid composition of virgin coconut oil:
6:0 caproic acid 0.7 %
8:0 caprylic acid 4.6 - 10.0 %
10:0 capric acid 5.0 - 8.0 %
12:0 Lauric acid 45.1 - 53.2 %
14:0 Myristic acid 16.8 - 21.0 %
16:0 Palmitic acid 7.5 - 10.2 %
18:0 Stearic acid 2.0 - 4.0 %
18:1 Oleic acid 5.0 - 10.0 %
18:2 Linoleic acid 1.0 - 2.5 %

Caproic acid, caprylic acid, capric acid and lauric acid are also known as medium chain fatty acids and are grouped together as medium chain triglycerides (MCTs). The MCT content of virgin coconut oil is approximately 16%.

The values given are averages and are subject to natural biological variations as the fat composition depends on climate, soil conditions and degree of ripeness.

Regulation (EC) No 1924/2006 of the European Parliament restricts nutrition and health claims made on foods. From 12 December 2012, it will no longer be possible to refer to the nutritional and physiological effects of foods and food supplements. (Only the pharmaceutical industry is allowed to do this now.)

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