#COCONUT OIL Coconut oil is an edible oil derived from the kernels

[sigappurojakal]

COCONUT OILCoconut oil is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. It is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil in warmer climates. *Unrefined varieties have a distinct coconut aroma. Coconut oil is used as a cooking fat. It contains medium-chain fatty acids, including capric acid, caprylic acid, and lauric acid. It has a moisturizing effect when applied to the skin.*Healthy skinCoconut oil is used as massage oil and is used as a moisturizer for all types of skin including the dry skin. It does not have adverse side effects like mineral oil. This oil prevents flaking and dryness of skin. It slows down the appearance of wrinkles as well as sagging of skin that are the common signs of aging. *It is used to prevent degenerative diseases such as premature aging due to the presence of antioxidant properties. It treats the skin problems such as dermatitis, psoriasis, skin infections and eczema. Dermatologists recommend this guide if you want to try out coconut oil for your skin care.

COCONUT OIL Coconut oil is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. It is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil in warmer climates.*Unrefined varieties have a distinct coconut aroma. Coconut oil is used as a cooking fat. It contains medium-chain fatty acids, including capric acid, caprylic acid, and lauric acid. It has…

[ayurvedastore]

Virgin Coconut Oil: Top 10 benefits for Hair and Skin

Coconut oil is an edible oil derived from the kernels and milk of the coconut palm fruit. It is used as a food oil, and in industrial applications for cosmetics. It is rich in medium-chain fatty acids and is extracted through a wet or dry process. Coconut oil is mostly available in two varieties - virgin and refined oil. Virgin Coconut Oil (VCO) is produced by cold-technology and has a milky appearance. This oil is considered as the ‘lifeline of health’ due to its versatile benefits and uses. Virgin oil is extracted from coconut milk got from fresh coconuts. Then it undergoes several processes such as fermentation, churning, refrigeration and etc.

In the blog we will know about the 10 benefits of best virgin coconut oil for your hair and skin:

1. Deep Conditioning and Moisturizing

Virgin coconut oil is known as powerhouse of hydration that makes this oil as a best conditioner for hair and skin. Due to its small molecular structure, it will penetrate deep into hair shafts and skin layers, providing intense moisture and nourishment. Regular use of this oil can transform dry-brittle hair into soft, shiny locks and parched skin into a smooth.

2. Promotes Hair Growth

One of the best benefits of virgin coconut oil is its ability to promote hair growth. The oil is rich in vitamins and essential fatty acids that nourish the scalp and help remove sebum build-up from hair follicles. Massaging your scalp with virgin coconut oil can stimulate blood circulation and improve hair growth, leading to thicker, longer hair over time.

3. Reduces Dandruff and Scalp Irritation

Dandruff and itchy scalp can be quite bothersome. Virgin coconut oil’s antifungal and antimicrobial properties help combat dandruff-causing fungi and soothe scalp irritation. Regular application can keep your scalp healthy and flake-free.

4. Prevents Split Ends and Hair Breakage

Virgin coconut oil is excellent for preventing split ends and reducing hair breakage. Its natural proteins strengthen hair, making them less prone to damage. Applying the oil to the ends of your hair can help seal and repair split ends, promoting healthier hair growth.

5. Acts as a Natural Sunscreen

Coconut oil offers a natural SPF of about 4-5, making it a mild but effective sunscreen for both hair and skin. While it may not replace your regular sunscreen, it provides an additional layer of protection against harmful UV rays. Applying a small amount to your hair can also prevent sun damage and color fading.

6. Fights Skin Infections and Acne

The antimicrobial properties of virgin coconut oil make it a potent remedy for skin infections and acne. It contains lauric acid, which has antibacterial properties that can help combat acne-causing bacteria. Applying virgin coconut oil to your face can reduce inflammation and prevent future breakouts, leading to clearer, healthier skin.

7. Anti-Aging and Wrinkle Prevention

Virgin coconut oil is rich in antioxidants, which help combat free radicals responsible for aging and wrinkles. Its moisturizing properties keep the skin plump and hydrated, reducing the appearance of fine lines and wrinkles. Regular use can help maintain a youthful, glowing complexion.

8. Heals Skin Irritations

Whether it's a minor cut, rash, or sunburn, virgin coconut oil can help soothe and heal skin irritations. Its anti-inflammatory and antibacterial properties promote faster healing and reduce discomfort. Applying a small amount to the affected area can provide relief and speed up the healing process.

9. Improves Skin Elasticity

Maintaining skin elasticity is key to preventing sagging and maintaining a youthful appearance. Virgin coconut oil helps improve skin elasticity and providing essential nutrients. Regular massage with this oil can firm up your skin and reduce the signs of aging.

10. Removes Makeup Gently

It is an excellent natural makeup remover. It effectively dissolves makeup, including stubborn waterproof mascara, without irritating the skin. Simply apply a small amount to your face, gently massage, and wipe away with a soft cloth. It leaves your skin clean, soft, and moisturized.

Incorporating organic virgin coconut oil into your hair and skin regularly can transform your beauty regimen. From deep conditioning and hair growth to acne treatment and anti-aging benefits, this versatile virgin coconut oil is a natural solution for many common beauty issues.

[priyanshisingh]

Edible Oils Market Insights: Comprehensive Global Forecast (2023-2032)

The global market for edible oils is expected to grow from its estimated USD 215945.2 million in 2023 to USD 340788.72 million in 2032 at a compound annual growth rate (CAGR) of 5.20% between 2024 and 2032.

The edible oils market is a significant global industry that encompasses the production, processing, distribution, and sale of oils derived from various plant sources, primarily used for cooking and other culinary applications. This market includes a wide range of oils such as soybean oil, sunflower oil, palm oil, olive oil, canola oil, and many others, each with distinct properties and uses. The production process typically involves the cultivation of oilseed crops, extraction of the oils through mechanical or chemical means, and subsequent refining, packaging, and distribution to consumers and commercial entities.

Several factors influence the edible oils market. Supply and demand dynamics are crucial, with the availability of oilseed crops and consumer preferences directly impacting production levels and prices. Health trends also play a significant role, as increasing awareness about nutrition drives demand for oils perceived as healthier, such as olive oil, avocado oil, and other oils high in unsaturated fats. Economic factors, including global economic conditions, trade policies, and tariffs, can also affect market prices and accessibility.

Technological advancements in agricultural practices and oil extraction methods contribute to improvements in yield, quality, and sustainability, making the industry more competitive and efficient. Environmental concerns are increasingly important, as sustainable farming practices and the environmental impact of oil production become critical considerations for both consumers and producers. Companies are investing in eco-friendly practices to meet the growing demand for sustainable products.

Types of Edible Oils Market-

Soybean Oil: Extracted from soybeans, widely used for cooking and in processed foods.

Sunflower Oil: Derived from sunflower seeds, known for its light flavor and high smoke point.

Palm Oil: Sourced from the fruit of the oil palm tree, commonly used in cooking and processed foods.

Olive Oil: Made from pressed olives, popular for its health benefits and use in Mediterranean cuisine.

Canola Oil: Produced from canola seeds, valued for its low saturated fat content and versatility in cooking.

Coconut Oil: Extracted from coconut meat, used in cooking, baking, and personal care products.

Peanut Oil: Made from peanuts, known for its strong flavor and high smoke point, ideal for frying.

Sesame Oil: Obtained from sesame seeds, often used in Asian cuisine for its distinctive flavor.

Corn Oil: Derived from corn kernels, commonly used in cooking and as a base for margarine.

Avocado Oil: Extracted from avocados, praised for its high smoke point and health benefits.

Major Key Players-

Bunge Limited (U.S.)

ADM (U.S.)

Cargill, Incorporated (US)

ACH Food Companies, Inc. (U.S.)

Adani Group (India)

SALAD OILS INTERNATIONAL CORPORATION (U.S.)

American Vegetable Oils, Inc. (U.S.)

BORGES INTERNATIONAL GROUP, S.L. (Spain)

Hebany Group (U.A.E)

NGO CHEW HONG EDIBLE OIL PTE LTD (Singapore)

TITAN OILS Inc., (Canada)

Ragasa – Derechos Reservados (Mexico)

SOVENA (Thailand)

Sunora Foods (Canada)

Edible Oils Market Key Findings of Study-

Consumer Preferences:

There is a growing preference for healthier oils, such as olive oil, avocado oil, and canola oil, due to increased health consciousness.

Organic and non-GMO edible oils are gaining popularity among consumers seeking natural and chemical-free products.

Product Innovations:

The market is witnessing innovations in oil extraction and refining technologies, leading to higher quality and more sustainable products.

New product launches and the introduction of flavored and fortified edible oils are attracting consumer interest.

Distribution Channels:

Supermarkets and hypermarkets remain the dominant distribution channels for edible oils, but online retail is rapidly growing due to convenience and wider product availability.

Direct-to-consumer models and subscription services for edible oils are emerging trends.

Regional Insights:

Asia-Pacific is the largest market for edible oils, with significant consumption in countries like China, India, and Indonesia.

North America and Europe are seeing increased demand for premium and specialty oils, driven by health and wellness trends.

Economic and Regulatory Factors:

Fluctuations in raw material prices, such as oilseeds, can impact the overall cost and pricing of edible oils.

Regulatory frameworks and quality standards vary across regions, influencing market dynamics and trade.

Sustainability and Environmental Impact:

There is a growing emphasis on sustainable production practices to reduce the environmental impact of oilseed cultivation and oil extraction.

Companies are investing in sustainable sourcing and eco-friendly packaging to appeal to environmentally conscious consumers.

Competitive Landscape:

The market is highly competitive, with key players focusing on mergers and acquisitions, partnerships, and expansions to strengthen their market position.

Smaller, niche players are gaining traction by offering unique products and catering to specific consumer demands.

Challenges and Opportunities:

Challenges include volatility in raw material prices, supply chain disruptions, and regulatory compliance.

Opportunities exist in developing new products, expanding into untapped markets, and leveraging digital marketing strategies to reach a broader audience.

More About Report- https://www.credenceresearch.com/report/edible-oils-market

Edible Oils Market Innovative Trends-

Health-Focused Products:

High-Oleic Oils: Oils with a high oleic acid content, such as high-oleic sunflower and soybean oils, are becoming popular due to their health benefits and stability at high temperatures.

Functional Oils: Oils enriched with vitamins, omega-3 fatty acids, and other nutrients are being developed to meet the demand for functional foods that offer health benefits beyond basic nutrition.

Sustainability and Eco-Friendly Practices:

Sustainable Sourcing: Companies are increasingly sourcing raw materials from sustainable and certified sources to reduce environmental impact and appeal to eco-conscious consumers.

Eco-Friendly Packaging: There is a shift towards using recyclable and biodegradable packaging materials to minimize plastic waste and carbon footprint.

Flavored and Infused Oils:

Gourmet Oils: The market is seeing an increase in gourmet and specialty oils infused with herbs, spices, and other natural flavors, catering to culinary enthusiasts and gourmet cooking.

Infused Oils: Oils infused with garlic, chili, truffle, and other flavors are gaining popularity for their unique taste profiles and versatility in cooking.

Organic and Non-GMO Oils:

Organic Oils: There is a rising demand for organic edible oils, produced without synthetic pesticides or fertilizers, appealing to health-conscious and environmentally aware consumers.

Non-GMO Oils: Non-GMO labeled oils are sought after by consumers looking to avoid genetically modified organisms in their diet.

Digital Transformation and E-Commerce:

Online Sales Growth: The rise of e-commerce platforms has made it easier for consumers to access a wide variety of edible oils, including niche and specialty products, from the comfort of their homes.

Direct-to-Consumer Models: Some brands are adopting direct-to-consumer sales models, offering subscription services and personalized shopping experiences.

Sustainable Palm Oil Initiatives:

RSPO Certification: The Roundtable on Sustainable Palm Oil (RSPO) certification is gaining traction as companies commit to sourcing palm oil from sustainable and ethical sources.

Alternative Palm Oil: Research into alternative sources and sustainable production methods for palm oil is ongoing to address environmental concerns associated with traditional palm oil cultivation.

Segmentation-

By Type of Edible Oils

Vegetable Oils

Soybean Oil

Palm Oil

Canola Oil

Sunflower Oil

Olive Oil

Corn Oil

Coconut Oil

Peanut Oil

Sesame Oil

Other Vegetable Oils

By Animal Oils and Fats

Lard

Tallow

Butter

Ghee

By Processing Methods

Refined Oils

Unrefined or Cold-Pressed Oils

Browse the full report –  https://www.credenceresearch.com/report/edible-oils-market

Browse Our Blog: https://www.linkedin.com/pulse/edible-oils-market-projections-global-industry-ncwhf

Contact Us:

Phone: +91 6232 49 3207

Email: sales@credenceresearch.com

Website: https://www.credenceresearch.com

[paleorecipecookbook]

Coconut Milk: This Is Your Comprehensive Guide

Coconut milk, a milky white liquid derived from coconut meat, has an impressive array of health benefits and is an excellent dairy alternative for those who are allergic or sensitive to cow’s milk. Read on to learn about the health benefits of coconut, traditional uses of coconut milk, and how to make your own coconut milk, yogurt, and kefir at home!

What Is Coconut Milk?

The coconut palm, Cocos nucifera, native to tropical locales, produces a fibrous, fleshy, hard-shelled fruit that yields a variety of edible products, including the white coconut “meat” (called copra), coconut oil, and coconut water. (1)

Coconut water and milk are often confused with one another, though they are in fact quite different. Coconut water is the clear, thin liquid inside an immature, green coconut. As the coconut ripens (and turns the familiar dark brown you may be envisioning), this liquid mostly solidifies into the flesh, a process that takes five to six months. If you pick up a whole coconut and shake it, you will likely hear some coconut water splashing inside. Coconut water is a rich source of electrolytes and has become popular as a natural sports drink. (2)

Coconut milk, on the other hand, is an emulsion of ground coconut meat and water. It is high in protein and fat and has a consistency similar to cow’s milk. Coconut milk is a staple of tropical cuisines and can be found in curries, hot and cold beverages, and desserts. Coconut oil (also discussed here), like coconut milk, is also derived from the meat.

Coconut products have exploded in popularity in recent years, but what, exactly, is coconut milk? And is it good for you? Check out this comprehensive guide for everything you need to know about coconut milk. #paleo #nutrition #chriskresser

The Health Benefits of Coconut

Fibrous, fleshy coconut has numerous nutritional and medicinal properties. It contains a variety of beneficial fatty acids, including lauric and caprylic acids, B vitamins, the antioxidant vitamins C and E, minerals, and dietary fiber.

Thanks to this unique combination of beneficial nutrients, coconut has potent antimicrobial and antioxidant properties, it promotes heart and brain health, and it can help control blood sugar.

Coconut Is Antimicrobial

For thousands of years, coconut has held a prominent place in the traditional medicine of tropical cultures. It was used historically to treat everything from bronchitis to burn wounds to intestinal worms. (3) In modern-day medicine, one of the most well-studied health applications of coconut is in the treatment of infections.

The fatty acids in coconut have potent antimicrobial effects on gastrointestinal pathogens. Lauric acid, a saturated fatty acid found in coconut, inhibits the growth of Clostridium difficile (commonly known as C. diff), a human gastrointestinal pathogen that is notoriously difficult to treat. (4) Monolaurin, a compound formed from a combination of glycerol and lauric acid, inhibits gastrointestinal colonization by Candida albicans, the infamous cause of “yeast overgrowth.” It also blocks the formation of biofilm, a hard-to-eradicate surface build-up of bacteria. In fact, research indicates that monolaurin is as effective as a prescription antifungal. (5, 6) It is also useful for killing antibiotic-resistant H. pylori. (7)

Coconut oil and its individual antimicrobial fatty acids inhibit the growth of oral microorganisms responsible for dental cavities, gum inflammation (gingivitis), and gum disease (periodontitis), including: (8)

Streptococcus mutans

Porphyromonas gingivalis

Aggregatibacter actinomycetemcomitans

Coconut oil is as effective as prescription-strength chlorhexidine, a synthetic disinfectant and antiseptic, for eradicating pathogenic oral microorganisms! (9)

Finally, lauric acid also has antiparasitic activity comparable to the antibiotic metronidazole against intestinal infection caused by the parasite Giardia duodenalis. (10) This body of research indicates that coconut is useful for treating infections throughout the entire length of the GI tract, including the mouth, stomach, and intestines.

Coconut is also useful for killing antibiotic-resistant infections. Methicillin-resistant Staphylococcus aureus (MRSA), a dangerous infection caused by staph bacteria that is resistant to most antibiotics, is an increasingly serious health problem around the world. There is a pressing need for developing new antimicrobials that are not easily subject to resistance. Lauric acid and myristylamine (a combination of the coconut-based fatty acid myristic acid and an organic compound, amine) have been shown to be as active against MRSA as two of the remaining pharmaceuticals currently in use. (11)

The medium-chain fatty acids and monolaurin in coconut oil have potent antiviral properties. In animal studies, monolaurin protects rhesus macaques from infection with an HIV-like virus that causes a disease similar to AIDS. (12) Monolaurin also inactivates measles, herpes simplex virus-1, and cytomegalovirus, or CMV, which is particularly dangerous for pregnant women or any person with a weakened immune system. Coconut oil and milk and isolated monolaurin appear to exert their antibacterial and antiviral effects by breaking down pathogens and interfering with their replication. (13)

While coconut-based fatty acids significantly impact pathogens, they don’t have harmful effects on beneficial gut bacteria, unlike prescription antibiotics. (14)  In other words, coconut spares good gut bacteria while eliminating pathogens, which boosts your gut health.

Coconut Supports Cardiovascular Health

Coconut milk and the individual fatty acids in coconut are loaded with heart-healthy benefits. A study of 60 healthy adults found that eight weeks of coconut milk consumption significantly reduced LDL cholesterol and raised HDL cholesterol. (15) Higher HDL cholesterol is consistently associated with protection against heart disease.

Coconut oil also improves a handful of other cardiometabolic risk factors. (16, 17, 18, 19) It can:

Promote reductions in waist circumference and body mass

Lower serum triglycerides

Lower blood pressure

Inhibit LDL oxidation (resulting in lowered levels of “bad” cholesterol)

Finally, medium-chain triglycerides (MCTs) found in coconut oil promote reverse cholesterol transport, the net movement of cholesterol from peripheral tissues back to the liver. Reverse cholesterol transport decreases circulating lipids, reducing the risk of plaque formation that leads to deadly atherosclerosis—the narrowing and hardening of the arteries.

Coconut Protects against Insulin Resistance and Diabetes

Fat is known to reduce the glycemic response, the effect a food or meal has on blood sugar after consumption, by delaying gastric emptying and by forming compounds called amylose-lipid complexes (ALCs), which reduce starch digestibility. In a study that tested the ALC-forming ability of different dietary fats and their individual fatty acids, coconut oil was the most effective at forming ALCs and reducing the glycemic response. (20) These findings suggest that coconut fat may help prevent blood sugar fluctuations and oxidative stress, which contribute to insulin resistance and type 2 diabetes.

Coconut Promotes Weight Loss

While countless “natural” products have been marketed as weight loss aids, often with disappointing results, coconut may be the real deal! A study that compared MCT oil (which is generally derived from coconut or palm kernel oil and is rich in medium-chain triglycerides) with olive oil as part of a weight loss program found that MCT oil induced significantly greater weight loss than olive oil. (21) In overweight subjects with type 2 diabetes, MCT oil produced significant reductions in body weight and waist circumference; this suggests that MCT oil reduces “visceral adiposity.” Visceral fat, as it is known, accumulates deep in the abdominal cavity near major organs—as opposed to surface belly fat that is relatively easier to lose—and is associated with an increased risk of numerous chronic diseases, including diabetes and cardiovascular disease. (22)

Coconut Supports Bone Health

Oxidative stress and free radical damage can increase the risk of osteoporosis. Interestingly, virgin coconut oil, which is rich in antioxidant compounds, may help maintain bone structure and prevent osteoporosis by inhibiting free radical-induced bone loss. (23, 24) (Virgin coconut oil is cold pressed from fresh coconut meat; regular coconut oil can be extracted from fresh coconut milk.) The saturated fats in coconut oil also enhance absorption of calcium from the intestine and may increase the bioavailability of this crucial bone-building mineral. (25)

Why Coconut Is True “Brain Food”

A growing body of research indicates that coconut is a powerful “brain food.”

The consumption of coconut fats may alleviate the symptoms of Alzheimer’s disease and traumatic brain injury and even improve memory in healthy individuals.

Coconut and Alzheimer’s Disease

Up to 65 percent of the fats in coconut are MCTs, which are quite different from the saturated fats found in dairy and meat. MCTs are readily absorbed in the gastrointestinal tract and rapidly travel to the liver, where they are converted into energy molecules called ketones. Ketones are an important alternative to glucose as an energy source for the brain because they cross the blood–brain barrier and are readily taken up by neurons. The energy offered by ketones may be especially beneficial for people with Alzheimer’s disease. Alzheimer’s disease is characterized by brain insulin resistance, which eventually leads to neuronal dysfunction and death. Ketone bodies provide energy for neurons when brain insulin resistance prevents normal neuron uptake of glucose. Several small clinical trials support the use of coconut products in the treatment of Alzheimer’s disease:

In a small group of individuals with Alzheimer’s disease and mild memory loss and cognitive impairment, supplementation with MCTs from coconut significantly improved memory function. (26)

Virgin coconut oil supplementation improved cognitive scores in 31 subjects with moderate to severe Alzheimer’s disease. (27)

A product called Axona, which contains caprylic acid derived from coconut oil, improved multiple measures of cognitive function in adults with mild to moderate Alzheimer’s disease. (28)

Amyloid-beta is a malformed protein that has been found to accumulate in the brains of people with Alzheimer’s disease, impairing cognitive function. Coconut polyphenols have been found to inhibit the formation of amyloid-beta plaques, preventing this brain-damaging amyloid-beta accumulation. (29)

Coconut Could Promote Healing for Brain Injuries

Traumatic brain injury is brain dysfunction caused by an outside force, such as a violent blow to the head. A variety of nutrients have been investigated for applications in the treatment of traumatic brain injuries, including coconut oil. The consumption of MCT oil increases blood ketone levels, which subsequently increase cerebral blood flow to promote healing of the brain. (30)

It Could Improve Your Memory, Too

Virgin coconut oil consumption improves memory by increasing the activity of acetylcholine, a neurotransmitter involved in learning and memory, and by enhancing antioxidant status and reducing brain oxidative stress. (31)

Isn’t the Saturated Fat in Coconut Milk Unhealthy?

Coconut contains 92 percent saturated fat; this figure has spurred health organizations to warn against the consumption of coconut products, on the premise that the saturated fats they contain will increase the risk of cardiovascular disease. (32) In 2017 the American Heart Association even issued a “presidential advisory,” stating that people should replace coconut oil and other saturated fats with polyunsaturated fats like canola, soybean, and corn oil. (33)

However, the idea that coconut, and other saturated fats for that matter, causes heart disease does not stand up to scientific scrutiny.

First, early studies that implicated coconut in heart disease involved hydrogenated coconut fat that was fed to test animals; hydrogenated trans fats have been directly implicated in cardiovascular disease, so the hydrogenation of the coconut fat was likely the culprit, not the coconut fat itself. (34)

Second, saturated fat does not cause heart disease, despite what we’ve been told by public health organizations for the past six decades. I encourage you to read more about the Diet–Heart Myth to learn why diets high in saturated fat and cholesterol don’t cause heart disease.

Third, as I mentioned earlier, coconut products do not increase the risk of heart disease—and they can even improve cardiovascular disease biomarkers. Coconut has numerous health benefits for your heart.

Last but not least, epidemiological research suggests that coconut consumption does not cause heart disease. Among indigenous cultures that consume large amounts of coconut, the incidence of cardiovascular disease is strikingly low or even nonexistent.

Coconut is a staple food among the inhabitants of the South Pacific region, including the Kitavans, a people indigenous to the Trobriand Islands, and the Tukisenta, who are native to Papua New Guinea. Both populations eat copious amounts of coconut and have very low rates of heart disease. (35, 36) The Tokelau people of New Zealand show no signs of cardiovascular disease despite deriving 50 percent of their calories from coconut fat! (37) This evidence directly contradicts the reactionary claims of medical authorities warning us that eating coconut will give us heart disease! In fact, coconut is a wholesome, nutritious food that may promote a healthy heart and a long life free of chronic disease.

Two Reasons Why Coconut Milk May Not Be Right for You

While coconut milk is generally well tolerated, there are two groups of people who may want to avoid it:

People with FODMAP intolerance

People who are hyper-responders to dietary saturated fat

Coconut is a rich source of fermentable fibers. In a healthy human gut, fermentable fibers feed beneficial gut bacteria and promote the formation of short-chain fatty acids, which are an important fuel source for intestinal cells. However, the fermentable fiber in coconut may be problematic for people with FODMAP intolerance, a condition in which the consumption of fermentable fibers causes gas, bloating, stomach cramps, diarrhea, and constipation. FODMAP intolerance is typically caused by gut dysbiosis. The good news is that correcting gut dysbiosis can alleviate FODMAP intolerance, which means you don't need to avoid coconut milk forever!

While the saturated fat in coconut milk is not a concern for most people, as I discussed earlier, it may raise LDL cholesterol levels in a subset of individuals called “hyper-responders.”

Hyper-responders who experience increases in LDL particle number on a high-saturated-fat diet may do better on a Paleo diet that is lower in fat and higher in carbohydrates from starchy tubers, whole fruits, and non-starchy vegetables.

Coconut Milk as Part of a Traditional, Ancestral Diet

Coconut milk has nourished humans around the world for thousands of years. The fruits of the coconut palm hold a prominent place in Ayurvedic medicine, a traditional medical system that originated in India more than 3,000 years ago. Coconut figures into the cuisine of cultures throughout equatorial regions, including:

Central America

The Caribbean

Coastal Brazil

The Western coast of Africa

India

Indonesia

The Pacific Islands

Each culture uses coconut in unique, delicious ways.

Coconut milk is one of the main ingredients used in the traditional cuisine of Malaysia. (38) Coconut milk is used to produce a creamy sauce for grilled chicken in a dish called ayam percik, on top of steamed rice in nasi lemak, and in curries. Serabi, a pancake made of rice flour and coconut milk, is consumed throughout Asia.

Coconut milk is used in seafood stews and desserts in Brazil, consumed as an iced drink called cendol in Southeast Asia, and as a dessert called titote in Colombia and Panama.

When consumed as a part of traditional diets, coconut intake in these cultures is not associated with an increased risk of heart disease. (39, 40) Typically, it is only when these cultures begin to consume the foods of industrialized civilizations that they experience an increased risk of heart disease. (41)

Interestingly, while coconut is certainly not a traditional component of North American cuisine, records show that coconut oil was one of the primary dietary fats in the United States before the introduction of industrial vegetable oils in the 1940s! (42)

Perhaps not surprisingly, coconut oil fell out of favor in the United States at the same time research began to emerge linking saturated fat to poor cardiovascular health outcomes. Fortunately, the diet–heart myth has since been disproven, and coconut has experienced a resurgence in North America. Coconut milk is now a popular dairy substitute for those who can’t tolerate cow’s milk and has found its way into a variety of delicious, innovative recipes.

How to Make Your Own Coconut Milk, Yogurt, and Kefir

While grocery stores are increasingly offering coconut milk, yogurt, and even coconut kefir products, it is quite easy (and cost effective!) to make these foods at home. In this section, you will find three simple recipes for making homemade coconut milk, yogurt, and kefir.

How to Make Homemade Coconut Milk

This coconut milk contains only two ingredients—coconut and water! It is completely free of emulsifiers and added sugars.

Ingredients

2 cups finely shredded unsweetened coconut flakes

2 ¾ cups filtered water

Instructions

Combine the shredded coconut flakes and water in a saucepan and bring to a boil over high heat. Turn off the heat, cover with a lid, and let sit for one hour.

Pour the coconut and water into a blender or food processor. Blend until the coconut and water form a pulp with a thick texture.

Pour the pulp into a nut milk bag suspended over a large bowl. Let the coconut milk drain from the bag into the bowl either by using gravity or by squeezing the full bag with your hands.

Pour the strained coconut milk into a sterile glass jar and store for up to two weeks in the fridge. You can add a little vanilla extract to the coconut milk if desired.

Make Your Own Coconut Milk Yogurt

The process of transforming homemade coconut milk into coconut yogurt is a lot simpler than you might expect! All you need is a high-quality probiotic and full-fat coconut milk.

Ingredients

14 oz of homemade coconut milk or one 14 oz can of full-fat coconut milk

2 capsules of a high-quality probiotic (I recommend looking for one with at least   50 billion CFU noted on the label)

Instructions

Shake or blend the coconut milk well so that it is smooth. You can shake it while it’s still in the can or pour it out and mix in a blender or bowl.

Pour the coconut milk into a sterilized glass jar.

Empty the probiotic capsules into the jar and stir with a wooden or plastic spoon. Do not use a metal spoon, as metal can adversely affect the probiotics. Stir until the probiotic powder is evenly distributed.

Cover the jar with cheesecloth and secure with a rubber band.

Let the yogurt sit for at least 24 hours. The longer the yogurt sits, the tangier it will become. This recipe will keep up to seven days in the fridge.

How to Make Your Own Coconut Milk Kefir

Kefir is a fermented milk drink with a distinct effervescent, tangy taste. It is thinner than yogurt and pours easily. While kefir has historically been made from cow’s milk, you can make equally delicious kefir with coconut milk.

Ingredients

14 oz of full-fat coconut milk

2 to 4 tbsp of kefir grains (such as Cultures for Health Kefir Starter Culture)

Instructions

Fill a half-gallon glass mason jar with the coconut milk. You may want to blend or stir the coconut milk in a blender or large bowl first to ensure an even consistency before pouring it into the mason jar. Add the kefir grains to the jar.

Cover the jar with a piece of cheesecloth and a rubber band. Leave at room temperature (68 to 75 degrees) for at least 12 hours.

After 12 hours, taste the kefir at intervals until it reaches your desired level of fermentation.

Once the kefir has reached your desired level of fermentation, filter out the kefir grains. Store the coconut milk kefir in the fridge until you drink it (it will stay fresh for around a week). Save the kefir grains for future use.

Note: Most kefir starter cultures contain a minute amount of dairy. If you are very sensitive to dairy, you may want to start by making coconut water kefir and then use the grains from the finished coconut water kefir to make coconut milk kefir. This option is completely dairy free. You can find instructions in this blog post from Cultures for Health.

Also, be aware that sometimes, kefir grains require an adjustment period when used with coconut milk. If your first batch doesn't taste quite right, don't get discouraged! You can use the first batch for cooking and try again with a second one.

Thinking of Buying Coconut Milk? Keep This in Mind

If you choose to buy coconut milk rather than making it yourself, there are two factors you should consider.

Canned Coconut Milk May Contain BPA

Food cans are lined with a coating that contains bisphenol-A (BPA), a plasticizer with a slew of adverse health effects. If you choose to buy canned coconut milk, you may want to select a BPA-free version such as Native Forest Organic Classic Coconut Milk. However, keep in mind that emerging research suggests that BPA alternatives used in “BPA-free” products may be just as harmful, if not more harmful, than BPA! For more information on BPA and BPA-free alternatives, see my article “Re-Examining the Evidence on BPA and Plastics.”

Canned and Boxed Coconut Milk Contain Emulsifiers

Emulsifiers, such as guar gum and xanthan gum, are added to coconut milk to keep the water and coconut mixed together in a suspension. While guar and xanthan gums are generally considered safe, they may cause gastrointestinal upset, including gas and bloating. If you have preexisting GI issues, such as small intestinal bacterial overgrowth (SIBO), you may want to avoid these emulsifiers. If you’re looking for premade coconut milk without emulsifiers, try Native Forest Simple Coconut Milk. For more information on emulsifiers, read my articles “Harmful or Harmless: Guar Gum, Locust Bean Gum, and More” and “What Is Xanthan Gum – And Is It Bad For You?”

Boxed Coconut Milk Often Contains Added Sugars

Premade coconut milk often has added sugars, which none of us need in our diet. Making your own coconut milk is a good way to avoid the sugar trap hidden in boxed coconut milk. (Incidentally, avoid canned “cream of coconut,” which also has added sugar.)

Now I want to hear from you. Is coconut milk a part of your diet? What about coconut oil? Let me know in the comments below.

The post Coconut Milk: This Is Your Comprehensive Guide appeared first on Chris Kresser.

Source: http://chriskresser.com December 15, 2018 at 06:21PM

[purestbota]

Where To Buy Palm Kernel Oil

Palm kernel oil is edible plant oil derived from the oil kernel of the palm tree allice Guinness. It is related to two other edible oils: palm oil extracted from the fruit pulp of the palm tree and coconut oil extracted from the coconut pulp. Palm and Palm kernel oil, coconut oil are some of the most highly saturated vegetable fats; These oils are named after the 16-carbon saturated fatty acid and palmitic acid they contain. Its oil, which is semi-solid at room temperature, is more saturated than palm oil and is comparable to coconut oil. The oil from the African oil palm allice Guinness has long been found in West African countries. European traders doing business with West Africa sometimes buy palm oil in Europe, but there is a shortage of palm kernel oil outside of West Africa. You can use palm kernel oil for cooking as a skin and hair care product. One can never underestimate the benefits of kernel oil for hair, skin, and health?

Everyone’s mind has come one question before to buy anything, where to buy? for palm kernel oil best answer is purest botanical. Yes, purest botanical is the best place to buy any herbal and organic oil, herb, and other products. Palm kernel oil of purest botanical is made up of 100percent organic raw materials without added chemicals. If you use its oil, you get a good result on your health. It is a trusted firm to buy the products. You easily buy the purest botanical palm kernel oil from its company site and market. You get kernel oil benefits for hair, skin, and health by using inappropriate daily dosages. Read more..

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Why Is Palm Oil Bad?

You have no doubt heard about palm oil and the controversy surrounding its use. It is in so many products and at times may seem virtually impossible to avoid. Just why is palm oil so bad and why at Beyond The Equator do we elect to avoid its use at all times?

What Products Typically Contain Palm Oil?

Not just present in food, palm oil can be found in products from nearly every room of your home. It is estimated that more than half of all packaged food sold in the USA alone contains palm oil. You may find palm oil in the ingredients listing of:

Bread

Soap (both liquid and solid)

Shampoo

Ice cream 

Spreads, including margarine and some peanut butters

Chocolate

Biscuits

Cereal

Make-up 

Dairy-free substitute products

Some cooking oils

Washing up detergents

Laundry detergents 

Where Does Palm Oil Come From?

Palm oil is extracted from the fruit of the oil palm (Elaeis guineensis). The fruit yields both palm oil and palm kernel oil - only the former is edible. It is often added to products and listed under the guise of vegetable oil on ingredient labels. 

Why Is Palm Oil Bad? 

There are two parts to answering this. One is related to health and the other, our environment. 

The Environment

How can an edible oil be so damaging to the environment? After all, olive oil, sunflower oil, and other vegetable oils don’t have such a poor reputation, right? Palm oil differs in a major way as the oil palm from which it is derived, only grows in the humid and warm climates usually inhabited by rainforests.

“Palm oil has been and continues to be a major driver of deforestation of some of the world's most biodiverse forests, destroying the habitat of already endangered species like the Orangutan, pygmy elephant and Sumatran rhino.”

Across the globe, thousands of these endangered animals are killed annually in order to produce palm oil. This is why environmentalists everywhere encourage both companies and individuals to stop using palm oil or buying products that contain palm oil. There are many viable and sustainable alternatives such as coconut, shea, jojoba or babassu oil that could be successfully used in place of palm oil. 

In creating palm oil plantations, air pollution is increased through burning huge swathes of rainforest for clearing. Clearing of these rainforests also leads to soil erosion, increased salinity of soil and pollution of waterways from soil run-off. 

Heart Health

If the death of essential rainforest environments and their inhabitants doesn’t tug on your heartstrings and make you reconsider its use, then the impact of palm oil on your heart just might. 

Palm oil is high in saturated fat which has been linked to poor cardiovascular health when consumed regularly. Palm oil in small amounts on its own is unlikely to have any long-lasting health impacts. However, given palm oil is in so many everyday products (and often those also high in sugar) it can be hard to determine what is an acceptable amount. This is especially true when it is being consumed alongside other saturated fats in the rest of our diet.  

Excessive saturated fat can lead to heart attacks, stroke, heart disease and a host of other health concerns. 

Why Is Palm Oil Popular?

Taking all this into consideration you may be wondering why palm oil is so popular. What makes manufacturers love it so much? Why do they persist in using it when there are more sustainable choices out there? 

For starters, palm oil is one of the most affordable oils in the world. This is due to it being a super high yield vegetable oil crop that requires around half the land size of other crops such as soybean, sunflower or rapeseed. This makes it an efficient and high-earning crop. 

Additionally, in countries where it is produced on a large scale including Nigeria, Malaysia, Thailand, Colombia, Ecuador, Papua New Guinea, the Ivory Coast, and Brazil it has created jobs and helped to reduce poverty. This boost to the economy spurs further economic growth and makes it harder to rationalise its reduction for the protection of the environment. 

Though, according to China Dialogue, this cash boost comes at a high social cost:

“Palm oil production has been associated with corruption, forced evictions and land-grabbing. It has sparked conflict with local communities, including indigenous peoples. There have also been serious concerns about forced labour, child labour and violations of worker rights on some plantations.”

Secondly, palm oil, as we have seen, is versatile. It has numerous applications from making your detergent sudsier, your biscuits crisper and your chocolate smoother. With profit margins being the aim of the game for most large-scale companies, if the desired results can be achieved for less expenditure, what motivation do they have to seek alternatives? 

Keeping A Social Conscience - Beyond The Equator

While the eradication of palm oil entirely isn’t the answer and would devastate the infrastructure of many communities, it is important to reduce its use. When developing our 5 Seed Butters we elected to forgo the addition of any added oils and in particular palm oil.

The goal of our nut butter substitutes and nut and wheat-free flours is to not only offer healthy alternatives but sustainable ones. We won’t compromise on our mission to offer allergy-free, healthy food alternatives or to be more sustainable. Whether this is eschewing crops that use vast amounts of water (such as almonds) or selecting our ingredients carefully with social and environmental impacts in mind, we want you to enjoy our products with a clear conscience. 

Our range of natural, seed-based products have been developed to harness the exceptional nutrition of seeds (known superfoods) and help reduce the impact of our diets on the planet. 

With Beyond The Equator, we truly look beyond just our food and into the future, we want for ourselves and the world we live in. Make the switch today and enjoy clean, great-tasting nutritionally dense foods. 

from Beyond the Equator - Blog https://beyondtheequator.com/blogs/blog/why-is-palm-oil-bad via Beyond The Equator

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Coir Pith in salem

Coir pith is a by product which is left over from the milling of husks to get the fibers.Coir Pith in Salem is one of the popular products all over the world .Coconut tree (Cocos Nucifera) which grows within the tropical climatic & may be a tree falling into the palm verity. The Coconut fruit is employed for food purpose while the thick outer husk rich with fiber is that the source of our raw materials.. Coir pith  which was earlier disposed as a waste products became a well-liked growing medium thanks to its unique features.Apart from milling to get the Coir fibre the husk too is cut & sliced to get cocopeat & Coco crushed material for growing purpose. The Coir fibre earlier used for other purposes than growing is now used as mixture in substrates because it has the potential to extend the aeration of a substrate.Coco peat once a waste derived from milling of the Coconut Husk to get Coir fiber has now become a most sorted for Growing Medium. Milling of the Coconut husk to get the Coir fiber for yarns, brooms, brushes & for mattress fiber has been an industry in Sri Lanka for generation.The Coconut fruit (Nut) has been a main source in preparation of food. The milk rich inner kernel of the Coconut nut is grated to get milk or dried & milled to get copra oil , (edible cooking oil). The kernel too is sliced & dried to get desiccated coconut employed by confectioneries to supply differing types of sweets & biscuits.

Coir pith in Salem which is well known worldwide is known for this process .

The Coconut shell, the outer hard crust of the kernel is burnt to make activated charcoal & Coconut shell charcoal.Coco Peat which was earlier disposed as a waste has gained high demand due its distinct character as a user friendly growing medium.Among a number of huge advantages in Coco peat as a Growing medium, the power to soak up & retain moisture has been it is the key advantage. within the beginning mostly Coco peat was used as a growing medium, but by know different mixtures are being made with the addition of Coco chips, Coco Crushed & Coir fiber to enhance the medium.Coco Growing mediums over the years have proven it self to be an enormous success & have acquired a market share within the Growing medium trade superseding many other mediums performing beyond expectation. Today coco peat growing Mediums became one among the foremost sorted for & versatile growing medium which will be applied to any sort of plant both in agriculture & floriculture.

The success of Coco Medium are often mainly attributed to its user friendly nature. Even a primary time user of Coco medium with not much knowledge of the fabric can yield the simplest harvest with none complications when a really simple set of instructions are followed concerning pre-planting & watering.

Educating the grower of Coco usage may be a matter of utmost importance. If not properly understood & applied wrongly it can cause complications.The Medium itself may be a 100% organic substance & is free from any harmful matter. This has given the fabric an e-friendly label.

In fact using Coco Mediums will assist the environment as disposing the medium after usage won't harm the soil composition because it is an organic matter.

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COCONUT OIL

Coconut oil is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. It is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil in warmer climates.*Unrefined varieties have a distinct coconut aroma. Coconut oil is used as a cooking fat. It contains medium-chain fatty acids, including capric acid, caprylic acid, and lauric acid. It has a…

[greenkeepery]

The Science Behind the Best Cream for Back Pain Relief

You know the feeling. You’re blazing through your workout when, suddenly, that nagging twinge in your back grabs your attention. Or you worked hard in the yard all weekend, but come Monday morning, your back muscles won’t let you forget it. Most everyone will need relief from back pain and discomfort at some point. In fact, over 80% of adults will experience back pain during their lives.[1] When you need back pain relief, and you’re searching for a back pain cream you can get over-the-counter, you want to be absolutely sure that what you find is the best pain relief cream there is. CBDMEDIC

back pain ointment is what you’re looking for.

Why Is CBDMEDIC Back Pain Cream the Best?

There are dozens of over-the-counter pain-relief creams and ointments out there. But many of them are simply generic “muscle rubs,” and not tailored pain-relief formulas. Some of them contain topical NSAIDs (non-steroidal anti-inflammatory drugs). We’ve all heard about the risks of taking NSAIDs orally, such as liver, kidney, and digestive system damage. Topical NSAID preparations have a much lower risk of side effects; however, some physicians think we should exercise the same precautions about using topical NSAIDs as are necessary with the oral versions.[2]

If you’re looking for the best cream for back pain, one that’s both safe and effective, with the convenience of buying it over-the-counter, then we’ve got your back! CBDMEDIC

Back & Neck Pain Relief Ointment is made from powerful yet gentle plant-based components. Its well-balanced, synergistic formula designed to give you the best topical pain relief there is, without a prescription.

The Topical Cream and Ointment Advantage

You know you want an ointment or cream for back pain relief, but do you know all the benefits of using a high-quality topical product? First, it’s an instinctive response to want to rub where it hurts. Just think back to when you tumbled over as a kid or to any strains and sprains you’ve had as an adult. And the powerful ingredients in CBDMEDIC

back pain cream smell great! The distinctive scent of menthol and camphor (more about them later) are probably familiar to you. The scent in itself can signal a sense of comfort that starts to help your back muscles relax.

Not only is using a cream intuitive and familiar, it’s also a highly efficient mode of administration because it bypasses a process known as first-pass metabolism. When you take something for pain relief by mouth, it has to pass through the liver and the digestive system first, which means you lose a great deal of its effect before it even gets into your bloodstream to address where you actually hurt. This doesn’t happen with a topical cream. Applying a cream directly to your skin, therefore, can make the ingredients more effective as the active ingredients do not need to enter the bloodstream, instead going to work at the point of pain– as long as the cream is formulated right, that is!

Let’s take a closer look at the science behind these ingredients and what makes CBDMEDIC

back pain cream the best cream for back pain relief.

Menthol

Menthol is an organic, natural compound that is derived from wild mint or peppermint leaves. In fact, it’s what gives plants of the mint family their distinctive smell and taste. Menthol has been used topically for its pain relieving and refreshing properties for a couple of millennia,[3] but it’s only been in the last couple of decades that scientists have discovered how it works.

Menthol is a natural analgesic[4] and anesthetic[5], which means it’s going to be very soothing for your aches and pains. In addition, menthol is what’s known technically as a counterirritant. Menthol interacts with specific receptor sites in our nervous system known as TRPM8 channels (or transient receptor potential melastatin 8). These nerve receptors are involved in our perception of temperature, and because of their famous association with menthol, they even go by the name Cold and Menthol receptors.[6]

When used in a topical cream, menthol produces a cooling sensation on the skin at the source of pain. In reality, menthol doesn’t lower the temperature of your skin. It creates a sensation of cooling by interacting with the TRPM8 nerve receptors. According to Gate Theory, which is a way of understanding how we experience pain,[7] certain non-painful stimuli will cause nerve “gates” to close shut in the presence of painful stimuli, with the result that the sensation of pain is prevented from reaching our brains. This means the cooling sensation of menthol competes with and counteracts pain sensations, resulting in effective topical pain relief.

On top of all these pain-relieving activities, menthol also dilates blood vessels in the skin where it’s applied.[8] This improves blood flow to the area of injury or inflammation, which helps bring relief and supports healing.

Menthol has been widely studied for its pain-relieving properties. Menthol is easily absorbed through the skin. It’s one of the major active ingredients in CBDMEDIC

back pain cream, along with other important ingredients that work together to give you the best topical pain relief you can find.

Camphor

Camphor is another organic, natural compound that can be easily absorbed topically to soothing effect. Camphor is extracted from the bark of the evergreen tree Cinnamonun camphora, or camphor laurel. Like menthol, its cousin in pain relief, camphor has a distinctive aroma as a result of all the powerful plant terpenes it produces.

Camphor has a long history of topical use for many purposes, including its antibacterial and antifungal effects.[9] It also has anti-inflammatory properties,[10] and is approved by the US Food and Drug Administration (FDA) for use as a topical analgesic and anesthetic.[11] One study that looked at camphor and menthol in combination with other natural oils, found they were effective at relieving mild to moderate pain and inflammation when applied to the skin several times a day consistently over time[12] Another study showed that camphor itself was effective at relieving back pain.[13] Camphor has also been shown to have an anti-inflammatory effect in an animal model used to study arthritis.[14] It’s soothing to rub into your muscles and can relax muscle cramps and spasms.[15]

In a similar way to menthol, camphor acts as a counterirritant by producing both cold and warm sensations when applied in a topical cream. This means it competes with and counteracts sensations of pain before they can reach the brain, allowing us to experience the pleasure of pain relief. Camphor also increases blood flow in the skin and to muscles. As with menthol, increasing blood flow to an area of inflammation or injury helps promote pain relief and supports healing.[16]

As well as being a counterirritant, camphor may work its pain-relieving magic by directly interacting with certain receptor sites in our nervous system known as TRPV1 (transient receptor potential vanilloid 1) and TRPA1 (transient receptor potential ankyrin 1). Both TRPV1 (also known as the capsaicin receptor) and TRPA1 are intricately involved in how we experience pain.[17]

Camphor and menthol are tried and true allies to have on your pain-relieving team. Together, they are a sure-fire duo for giving you the best topical pain relief there is. But there’s more! CBDMEDIC

back pain cream also includes other high-performing, natural ingredients which provide additional benefits.

Argan Oil

Argan oil is an edible (but don’t eat our creams!), nutrient-rich oil that comes from the kernels of the Argan tree, which is native to Morocco. It has been used for centuries in topical applications, for culinary purposes, and is known for its cosmetic moisturizing capabilities.

Coconut Oil (MCT Oil)

All-natural coconut oil is an edible oil derived from the meat of fresh coconuts. Coconut oil consists of approximately 60 percent MCTs, which stands for medium-chain triglycerides. The body can use and process MCTs more readily than other types of fats. Coconut oil contains fatty acids and polyphenol compounds that are gentle and nourishing for the skin.

Frankincense Oil

Frankincense comes from the resin of the Boswellia tree, which is found mainly in the mountainous regions of India, Africa and the Middle East. It has been used for thousands of years in Ayurvedic medicine,[18] the traditional medicine of India.

Myrrh Oil

Myrrh is well known for its pleasant fragrance, Frankincense and myrrh are often paired in our imaginations because of their complimentary benefits, and that’s why you’ll find them together in the best topical creams!

Honeysuckle Oil

The honeysuckle plant has been used historically in Traditional Chinese Medicine for a variety of reasons including its soothing and fragrant qualities.

Jojoba Oil

Jojoba oil is what’s known as a carrier oil. It is able to moisturize in a similar way to our skin’s own natural oils without blocking the skin pores. Jojoba oil is readily absorbable, and highly effective at carrying the other topical healing ingredients with it.

Get Back to the Activity of Life

You don’t want to miss out on your favorite pursuits, or even on tackling more yard work! If you’re looking for quick, safe, and effective back pain relief without a prescription, try the most effective cream available with extra strength Camphor and Menthol for back pain and a soothing moisturizing effect. CBDMEDIC has the answer you’re looking for with our science-based best cream for back pain.

Useful Tips

If you don’t feel substantial relief after using this cream three times a day for seven days consult with your health care provider

Review the ingredients before you use CBDMEDIC

back pain cream in case you are sensitive or have an allergy to any of them.

If you’re using CBDMEDIC

back pain cream for the first time, apply it to a small area of your skin to begin with and wait 30 minutes before applying it to a larger area.

Don’t use this cream on any area of your skin that is broken, burnt, or has a rash.

Wash your hands after each application to avoid accidently rubbing your eyes or face, which may lead to irritation.

References

https://www.ninds.nih.gov/Disorders/Patient-Caregiver-Education/Fact-Sheets/Low-Back-Pain-Fact-Sheet 

https://www.practicalpainmanagement.com/treatments/topical-nonsteroidal-anti-inflammatory-drugs-nephrotoxicity-there-safer-option?page=0,1 

https://www.sciencedirect.com/science/article/abs/pii/S0190962207007554 

https://pubmed.ncbi.nlm.nih.gov/11897159/ 

https://pubmed.ncbi.nlm.nih.gov/18593637/ 

https://www.ncbi.nlm.nih.gov/books/NBK5238/ 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4009371/ 

https://pubmed.ncbi.nlm.nih.gov/27131832/ 

http://www.ijcasereportsandimages.com/archive/2013/002-2013-ijcri/001-02-2013-hamidpour/ijcri-00102201311-hamidpour-full-text.php#ref9 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6629446/ 

https://www.fda.gov/drugs/status-otc-rulemakings/rulemaking-history-otc-camphorated-oil-drug-products 

https://pubmed.ncbi.nlm.nih.gov/25553684/ 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4968782/ 

https://pubmed.ncbi.nlm.nih.gov/20353012/ 

https://onlinelibrary.wiley.com/doi/abs/10.1002/ptr.1414 

https://pubmed.ncbi.nlm.nih.gov/25451841/ 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6725586/ 

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3309643/ 

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A Brief History of Edible Oil Extraction Using Various Methods

Oils extracted from plants have been used for cooking ever since ancient times across cultures. For instance, in a 4,000-year-old kitchen unearthed from Charlestown by a team of archaeologists led by Dr. Henry Jones had a large slack of oil to crush nuts and extract oil. Evidence from other sites also shows that olives were turned into olive oil by 6000 BC. At present, the process of cooking oil manufacture involves several stages in order to obtain the desired output. Before delving into the tedious process, let's discuss the background of cooking oil. As you might be aware, cooking oil consists of edible vegetable oils derived from olives, peanuts, and safflowers to name a few. Sunright sunflower oil is a premium cooking oil manufacturers in Chennai.

As mentioned above, people in various regions began to process vegetable oils thousands of years ago, utilizing the available resources to obtain oil for a variety of cooking purposes. There have been records of people from ancient China and Japan produced soy oil as early as 2000 BC. In Mexico and North America, peanuts and sunflower seeds were roasted and beaten into a paste before boiling it with hot water. In this process, the oil rose to the surface was then skimmed off. Africans employed a different process of beating palm kernels and coconut meat which resulted in pulp and then skimmed the hot oil off the water. Some oils became available to use only recently due to the advancement in technology. You will be surprised to know that corn oil first became available as recent as the 1960s.

 The first effort to increase the production of such oil was undertaken in countries such as China, Egypt, Greece, and Rome. People became to crush vegetable oil with various tools such as stones, mortar, and pestle to increase its available surface area. The ground material would be placed in sieves and it would be pressed using lever or wedge pressing. This method was improved by the Greeks and Romans with the advent of screw and winch. This method was used throughout the middle ages. Over the years, various enhancements in grinding and pressing plant matter were implemented to extract vegetable oil. Later, the chemical process was involved such as solvent extraction based on benzene. In Germany, plants were designed with continuous systems that spray solvent on the raw material. This method was continuously enhanced and followed all over the world.

Over time, the process has become more and more efficient and a huge amount of oil can be extracted on a short span of time. Today, an average bottle of cooking oil contains vegetable oil with no additives, preservatives, or special flavorings. Though the oil comes from various part of the plants, the main source of oil is the seeds. These are obtained from sunflower, palm kernel, safflower, cotton, sesame, and grape seed. There are rare cases of merely squeezing the oil from the flesh of the fruit of the plant. For instance, coconut oil comes from coconut’s white meat. We are one of the major sunflower oil suppliers in Chennai.

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Palm Oil Mill Equipment Machinery

Palm oil is a vegetable oil, also known as palm oil, which is derived from the palm fruit (Elaeis Guineensis) of the oil palm tree.It is the second largest edible oil after soybean salad oil. In addition, brown oil is also used as biodiesel. Malaysia and Indonesia are the world’s leading producers of brown oil. Palm oil is an important part of the world oil market. At present, it accounts for more than 30% of the world’s total oil production. Oil palm is a kind of crop that blossoms and bears fruits all the year round and has harvested all the year round. Commercial production of oil palm can last for 25 years. Affected by the expansion of global palm planting area and the increase of mature palm oil area, global palm oil production continued to increase in 2013, or reached a record high.

Palm Oil Mill Equipment Machinery:

Palm oil is extracted from the Elaeis Guineensis of oil palm trees. The oil extracted from the pulp is called palm oil, while the oil extracted from the kernels is called palm oil. The components of the two oils are quite different. Palm oil mainly contains palmitic acid and oleic acid,the two most common fatty acids. The saturation degree of palm oil is about 50%. Palm kernel oil mainly contains lauric acid,and the saturation degree is more than 80%. Traditionally, palm oil only refers to crude oil (crude Palm Oil, CPO) and refined oil (Refined Palm Oil, RPO) extracted from palm pulp, and does not contain palm kernel oil. It has been used as a natural food for more than five thousand years. Palm oil originated in West Africa. Palm oil was introduced into Malaysia in 1870.

Oil palm is a kind of crop that blossoms and bears fruits all the year round and has harvested all the year round. Commercial production of oil palm can last for 25 years.Oil palm is the most efficient oil-producing plant in the world. In Malaysia, oil palm can produce up to 5 tons of oil per hectare. Oil palm produces five times more oil per hectare than peanuts and nine times more oil than soybeans. The average annual output of the mature oil palm in Malaysia is 3.7 tons of crude palm oil per hectare.Palm oil is a kind of vegetable oil, which can partly replace other oils, such as soybean oil, peanut oil, sunflower oil, coconut oil, lard and butter. Because of the relationship between palm oil and various oils.

Oil Mill Equipment Machinery:

Palm oil, also known as palm oil and palm peel oil, is a non-drying oil extracted from the peel of oil palm fruit. Oil palm fruit originated from the west coast of Africa. In the 1970s, Southeast Asian countries began to cultivate a large number of oil palm fruits. By the 1980s, the area and output of oil palm in Southeast Asia had surpassed that in Africa. Among them, Malaysia’s production accounted for more than 50% of the world’s production, and Indonesia’s production accounted for about 20%. Hainan Island was introduced from Malaysia in the 1920s. Later, it was planted in Taiwan, Yunnan, Guangxi, Fujian and Guangdong provinces and regions, but the yield was not high. Since the 1970s, palm oil production has been the fastest growing of all kinds of vegetable oils. It has become the main edible oil in the world and occupies an important position in the international vegetable oil market. Due to the limitation of climate and other natural conditions, China’s production has developed slowly. In the late 1980s, China began to import a large amount of palm oil, accounting for more than 15% of the world’s palm oil trade.

The crude palm oil (CPO) and palm meal (PE) can be obtained from palm pulp by boiling, crushing and extracting. Meanwhile, during the crushing process, the palm fruit (i.e. palm kernels) is separated, crushed and the shell is removed, and the remaining kernels are crushed to obtain the crude palm kernels oil (CPKO) and palm kernels meal (PKE). Oil palm fruit contains two different oils, palm oil from pulp and palm kernel oil from palm seeds (kernels), the former of which is more important. All of these products have been effectively applied in food, chemical industry, agriculture and other fields. It can be said that palm is a good economic plant. After extracting from the above primary stage, crude palm oil and crude palm kernels oil are sent to the refinery for refining. After removing free fatty acids, natural pigments and odors, they become salad-grade oils-refined palm oil and palm oil salad oil.The refined palm oil is nearly colorless and transparent in liquid and nearly white in solid. In addition, according to the needs of different users, palm oil can be further fractionated and treated to form palm oleic acid (PFAD), palm liquid oil (OLEAN) and palm stearin (STEARINE or ST). Oil palm fruit contains more lipase, so the harvested fruit must be processed or fermented in time. Palm crude oil is easy to hydrolyze and produce more free fatty acids. The acid value increases rapidly, so it should be refined or extracted in time.

Palm Oil Mill Equipment Machinery

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11 Health benefits of palm kernel oil

11 Health benefits of palm kernel oil

This is a healthy choice for your health. It is extracted from the palm fruit. It has dark color and it has a strong peculiar taste. The palm kernel oil is mostly used in the Eastern Nigeria. It has many health benefits which can help you to stay healthy and free of ailments. This is edible plant oil which is derived from the kernel of the oil palm. The oil palm bears the scientific name Elaeis guineensis. You should not confuse this oil with 2 other edible oils which are derived from palm fruits – coconut oil which is extracted from the kernel of coconut and palm oil which is extracted from the pulp of the oil palm fruit. The palm kernel oil is semi – solid at room temperature and it is more saturated than the palm oil and coconut oil. Here are some health benefits of palm kernel oil:

Palm kernel oil provides naturally soft skin

Palm kernel oil has amazing anti – aging properties but also it can make your skin naturally soft and glossy without getting a greasy appearance. This is a reason why the palm kernel oil is a main ingredient in many skin creams and soap bars. It can give you a relief from the itchy skin and ragged cuticles.

Palm kernel oil improves hair growth

If you have never used the palm kernel oil for your hair, then the time is now. It has many amazing benefits for hair. It can help in the hair growth. It reduces the hair fall by making it stronger, thickens hair and provides thorough conditioning. You can use it as a hot oil treatment because it will give you soothing effects together with the desired nourishment.

Palm kernel oil filled with nutrients

Palm kernel oil has fat – soluble vitamins and also it has high nutritional value. It has many nutrients which are very important for maintain the good health. Palm kernel oil has palmitic acid which is considered as a 16 – carbon saturated fatty acid which is making it distinctive from other cooking oils.

Palm kernel oil long shelf life

Palm kernel oil has many health benefits which can be used in cooking. The palm kernel oil does not get oxidized under high cooking temperatures and during the course of storage. This is a reason why this oil is a better choice than vegetable oils. You can use it for your cooking, such as when you cook potato chips and French fries.

Contains Vitamin A

You should know that the palm kernel oil is rich in Vitamin A. We know that the Vitamin A is needed for the proper vision. This vitamin will prevent the occurrence of different eye disorders, such as night blindness.

Zero trans – fat

You should know that the palm kernel oil does not have any trans – fat and this is a reason why it is considered as a ideal cooking oil for all people who want to shed extra pounds. It can help you to stay healthy and fit.

Rich in Vitamin K

This is the most important fat – soluble vitamin which our bodies require. It can boost the bone health and also it is acting as a blood coagulant. This oil is rich in Vitamin K and this is a reason why it is recommended for daily use.

Unsaturated fats

This oil is rich in unsaturated fats as well as medium chain fatty acids. This is a reason why it is one of the best oils for cooking. This property of the palm kernel oil can give you a healthier skin, joints and bones.

Loaded with antioxidants

Palm kernel oil is rich in Vitamin E and other antioxidants which are all providing anti – aging benefits. This can prevent the occurrence of fine lines and wrinkles. This oil can provide you a protection against the harmful UV rays and other toxins. This is a reason why you should include the palm kernel oil in your daily diet. This oil will keep your skin healthy and youthful.

Detoxifies your body

You can include palm kernel oil in your daily diet because it can eliminate toxins from your body very effectively. It is acting as a natural purifier and it can purify every cell significantly.

Zero cholesterol

This is a very important health benefit of the palm kernel oil. This health benefit is making it a perfect replacement for lard and butter in the cooking process. Those people who have high cholesterol or heart disease should start using the palm oil in their diets without worries.

[journalmaterialscience-blog]

Synthesis of Calophyllum inophyllum Esters as Biofuel Feed stock Abstract Degrading fossil fuel resources have thrown world into chaos, besides various pollutions and greenhouse gases are a major concern. The fossil fuel shortage in near future is inevitable. This situation triggered the awareness to find alternative and sustainable energy resources. Biofuels are renewable fuel resources developed to replace conventional petroleum based fuels for transportation sector without altering the engines. In the present work, Biofuel is produced from Tamanu seeds (Calophyllum) which is available plenty in GITAM University. The fatty acid rich oil is converted to various esters using methanol, ethanol, 1-propanol, 2-propanol, 1-butanol. These esters were characterized by IR, JHNMR. The Physico- Chemical properties reveal that these esters can be one of the alternatives for the existing fossil fuel. Keywords: Calophyllum inophyllum oil; Fatty acids; Esters; Bio fuel. Go to Introduction Ever increasing petroleum products prices and uncertainties concerning their availability have increased the importance of vegetable oil based biofuel tremendously. The type of vegetable oils used for biofuel production is the parameter that contributes to the cost of the fuel preparation. In USA, mainly soybean oil is used as it is produced in surplus to the edible consumption. On the other hand, in Europe rapeseed oil or sunflower oil or used frying oils are utilized. In Asian countries like Malaysia and Indonesia, palm oil based biofuel are prepared as they have huge surplus of palm oil. India, being one of the major importers of vegetable oils every year, cannot afford to use any edible oil for the preparation of biofuel as almost half of its edible oil consumption depends on imports (9 million tons of edible oil). However, India, due to its tropical climatic conditions and vast terrain region has more than 100 types of trees yielding oil which are yet to be explored. The tree borne oils can be exploited for the preparation of biofuel. Calophyllum inophyllum is a species of family Guttifereae (Clusiaceae), it is a broad leaved evergreen tree widely planted throughout the tropics and easily grown along the coastal area. The tree is valued for its hardiness and beauty as an ornamental tree. Oil from the nuts has been traditionally used for medicine and cosmetics. Annual yield of Calophyllum is around 20-100kg/tree of whole fruits. Trees begin to bear sinificantly after 4-5 years. The nut kernel contains 50- 70% oil. Adeyeye et al. [1], Chavan et al. [2] has reported that the Calophyllum oil exhibited good physico chemical properties and could be used as a biodiesel feedstock and as an industrial application. Atabani et al. [3] has reported that the efficiency of engines has increased when fatty acid blends of Calophyllum biodiesel were used. Sanjid et al. [4], has reported that the Impact of palm, mustard, waste cooking oil and Calophyllum Inophyllum biofuels on performance and emission of CI engines. Krishnaji et al. [5] has reported that the CI engine performance is improved with significant reduction in emissions for the Calophyllum inophyllum Biodiesel without any engine modification. Ravi et al. [6] has studied Performance, Combustion and Emission Characteristics on Single Cylinder Diesel Engine using Calophyllum inophyllum Oil. Sanjay et al. [7] has reported that the tamanu seed crush is directly converted into biodiesel with in-situ trans esterification of fatty acid to methyl and ethyl esters. These components of biodiesel were analyzed by GCMS technique. Mohan et al. [8] has reported that the tamanu oil is a promising alternative fuel for direct-injection in four-stroke VCR engine. Atabani et al. [9], has studied the Fuel Properties of Croton megalo carpus, Calophyllum inophyllum, and Cocos nucifera (coconut) Methyl Esters and their Performance in a Multi cylinder Diesel Engine. Calophyllum is widely grown in GITAM University Figure 1 and in this study we report the synthesis of different ester derivatives of Calophyllum fatty acid from Calophyllum oil to study the effect of chain length on the biofuel properties of the products. Click here to view Large Figure 1 Go to Materials And Methods Calophyllum seeds were collected from GITAM University, Visakhapatnam. Hydrochloric acid, 1-propanol were purchased from MERK life science pvt Ltd., Mumbai. Methanol was purchased from Himedia laboratories pvt. Ltd., Dombivli. Ethyl acetate, Hexane and basic alumina from Finar chemicals Ltd, Ahmadabad. Sodium sulphate, Sodium hydrogen carbonate, Sodium hydroxide was purchased from Fisher scientific pvt Ltd Mumbai. Ethanol was purchased from Changshu Hongsheng fine chemicals from Changshu city Jiangsu Province. pTSA (Para toluene sulphonic acid) was purchased from avra labs, Hyderabad, India. Methods Analytical methods: The GC analysis was performed with an Agilent 6890 N series Gas Chromatography equipped with a flame ionization detector. 1HNMR spectra were recorded on Avance 300MHz in CDCl3. Chemical shift values relative to TMS as internal standards were given 5 values in ppm. IR spectra were obtained on a 1600 FT-IR Perkin-Elmer spectrometer (Norwalk, CT) with a liquid flim between the NaCl. Physicochemical properties namely Free Fatty Acid, density, moisture content, viscosity, flash and fire, cloud and pour and copper strip corrosion were determined using standard AOCS and ASTM methods. A typical procedure for the extraction of Calophyllum oil: The seeds were dried and the kernels were finely powdered and the powder was soxhlet extracted using hexane as a solvent. The hexane was removed under vacuum and the crude oil (40%) was dried under reduced pressure. The crude oil is used without further purification. A typical procedure for the preparation of Calophyllum fatty acid: Calophyllum oil (200gm) and aqueous NaOH solution (36gm dissolved in 450ml distilled water) were stirred mechanically The reaction was monitored by TLC using the solvent system hexane/ethyl acetate (90:10v/v). The reaction was continued until the disappearance of Triglyceride in TLC. After completion of the reaction, the reaction mixture was cooled to 50 °C and acidified with concentrated HCl. The product was extracted with ethyl acetate and washed with water to remove excess HCl. The organic layer was dried over anhydrous Na2SO4 and concentrated under vacuum to obtain 180gm of product (78% yields). The fatty acid thus obtained is semi solid. Fatty acid composition of the Calophyllum oil: Fatty acid methyl esters of the Calophyllum oil were prepared by refluxing crude oil with 2% H2SO4 in methanol for 4h. The esters were extracted with ethyl acetate, passed over anhydrous Na2SO4 and concentrated under vacuum. The obtained methyl ester was analyzed for its fatty acid composition by gas chromatography. The fatty acid composition of Calophyllum oil was tabulated in Table 2. A Typical procedure for the preparation of Calophyllum Fatty alkyl esters: Calophyllum fatty acids (50gm, 0.178mol), 1-butanol (26.45gm, 0.356mol), p-TSA (0.5gm based on 1% weight of fatty acid) and 50ml of toluene were collected in three necked round bottomed flask equipped with a thermometer, condenser and Dean stark apparatus. The reaction mixture was stirred at 130-140 °C. The reaction was monitored by checking TLC using hexane: ethyl acetate (90:10v/v). After the disappearance of fatty acid and the theoretical amount of water was collected. The reaction mixture was cooled to room temperature. The crude was concentrated under vacuum to remove alcohol and toluene. The resultant product was dissolved in hexane, washed with NaHCO3 solution, passed over anhydrous Na2SO4 and dried under vacuum to afford alkyl esters of Calophyllum fatty acids. The unreacted fatty acid was removed by passing the crude over basic alumina. The ester product was analyzed for acid value. The esters were characterized by IR, 1HNMR Spectral studies. Butyl ester of Calophyllum fatty acid IR (neat, cm-1): 3007(-C=C-H); 1740(-C=0); 1172(C-O). 1HNMR (CDCl3, δ-ppm): 0.85-0.92(t, CH3), 1.2-1.38 & 1.56- 1.67(m, -CH2), 2.0-2.1 (m, CH2CH=CH2), 2.29-2.31 (t, CH2C=O), 3.93-4.01 (t, CH2O), 5.45 (m, -CH=CH). The above procedure was followed to prepare various alkyl esters using different alcohols (methanol, ethanol, 1 & 2-propanol) with Calophyllum fatty acids. And those esters were characterized by IR & 1HNMR studies. Methyl ester of Calophyllum fatty acid IR (neat, cm-1): 3007(-C=C-H); 1742(-C=O); 1118(C-O). 1HNMR (CDCl3, δ-ppm): 0.90(t, CH3), 1.2-1.38 & 1.52- 1.65(m, -CH2), 2.0-2.1 (m, CH2CH=CH2), 2.29-2.31 (t, CH2C=O), 3.68 (t, CH2O), 5.38(m, -CH=CH). Ethyl ester of Calophyllum fatty acid 1HNMR (CDC13, δ-ppm): 0.89(t, CH3), 1.28-1.37(m, -CH2), 1.65-1.7 (m, CH2CH=CH2), 2.25-2.35 (t, C H2C=O), 3.7 (t, CH2O), 4.15 & 4.30, 5.4(m, -CH=CH). 1-propyl ester of Calophyllum fatty acid 1H NMR (CDCl3, 5-ppm): 0.82-0.90(t, CH3), 1.2-1.4 & 1.601.72 (m, -CH2), 2.0-2.1 (m, CH2CH=CH2), 2.30-2.35 (t, CH2C=O), 3.68 (t, CH2O), 4.15 & 4.26, 5.35 (m, -CH=CH). Physico-chemical properties: various physic-chemical properties studied are a. Kinematic viscosity determination by ASTM D445: b. Biofuel, the most important physico chemical property is kinematic viscosity. Since it affects the operation of fuel injection equipment. Results show that there is change in viscosity from the oil into the various esters. c. Flash point: It is the lowest temperature at which a liquid forms an ignitable mixture in air near the surface of the liquid. Flash point is measured by ASTM D93 method. The results are in agreement with ASTM D93, which requires that flash point to be minimum 93oC of the synthesized esters. d. Pour point: The pour point indicates the ability of the liquid to flow at lower temperatures. The pour points were determined by ASTM D97 method using pour point apparatus manufactured by Cultures Instruments India LLP, Bangalore, India. All the samples were run in duplicates. e. Cloud point: The cloud point is indicates the ability of the liquid to start clouding at which temperature. The cloud point was determined by ASTM D2 500 using cloud point apparatus manufactured by Cultures Instruments India LLP, Bangalore, India. f. Copper strip corrosion: Determines the corrosiveness of the substance As per ASTM D 130 method. Copper strip corrosion was determined by using copper strip corrosion bath which was purchased from Cultures Instruments LLP, Bangalore, India. A polished copper strip in immersed in 30ml of sample being tested at 50 °C for 3h. After 3 h the Cu strip is removed, washed and the colour and tarnish level was assessed against the ASTM copper strip corrosion standard. g. Density: Density is determined by Pycnometer. The density of Calophyllum esters were measured by ASTM D4052 method at 250 °C. h. Moisture content: Moisture content was calculated by using ASTM D2974-87 method. i. Acid number: Acid number indicates the amount of free acid present in sample. The acid number was calculated by using ASTM D974/01 with help of standard KOH solution. Go to Results And Discussion The advantages of using non edible oils as fuel compared to diesel fuel are liquidity, ready availability, renewability, lower sulphur and aromatic content, biodegradability, higher cetane number These oils are extremely viscous converting these to biofuel decreases its viscosity. Blending of these oils and biofuel with some % of diesel fuel was a suitable method to reduce choking and for extended engine life. The present study is focused on the use of non-edible Calophyllum oil rich in free fatty acid and was widely grown in GITAM University and also along the coastal areas of India. The seeds of Calophyllum were collected dried and crushed. The oil was soxhlet extracted using hexane as a solvent. The extracted crude oil is greenish yellow and it gets darkened during the storage. The oil having disagreeable odour. The physico chemical properties of crude oil are tabulated in Table 1 and were carried out as per (ASTM) -6751. Extracted oil consisted of pure triglyceride and free fatty acids along with minor components. The crude oil was trans esterified using methanol to obtain Calophyllum fatty acid methyl esters and the methyl esters were determined for fatty acid composition using gas chromatography and the results were tabulated in Table 2, Figure 2. Click here to view Large Table 1 Click here to view Large Table 2 Click here to view Large Figure 2 Calophyllum oil was esterified with different alcohols such as methanol, ethanol, 1-propanol, 2-propanol, 1-butanol, using H2SO4 or p-TSA by two step process Figure 3. The first step involving the formation of free fatty acid by base hydrolysis. The fatty acid is a semi solid and the next step involving the esterification of free fatty acid with various alcohols, the ester thus obtained was liquid having a pleasant odour and the esters of Calophyllum fatty acids were characterized by NMR and IR spectral studies. The presence of peak in IR around 1740cm-1(- C=O) and 1174(C-O-C) and the presence of peaks in NMR around 2.29-2.31(2H, t, CH2C=O), 3.93-4.01(2H, t, CH2 the formation of ester was given below in Figure 4. (A-methyl, B-ethyl, C-1-propyl, and D-1-butyl) Click here to view Large Figure 3 Click here to view Large Figure 4 Click here to view Large Table 3 The synthesized alkyl esters of Calophyllum fatty acids were evaluated for their physico chemical properties and fuel properties the results were tabulated in Table 3. The kinematics viscosity of the oil at 40 °C and 100 °C are 63.12cst and 10.67cst. While that of esters in the range of 6-22 and 2-9cst. It was found that the flash point of are in agreement with ASTM D93, The flash point of the oil is 185.2 °C. While that of esters are in range of 100-200 °C. The pour point of the oil is -9.8 °C. While that of esters in range of -30 to 0 0C. The cloud point was determined by ASTM D-2500 using cloud point apparatus manufactured by Cultures instruments LLP, Bangalore, India. The pour point of the oil is 90 °C. While that of esters in range of 0 0C to 20 0C. The color and tarnish of copper strip level was assessed against the ASTM copper strip corrosion standard and all the esters exhibited copper corrosion values of 1a. Go to Conclusion There is a tremendous demand for non-edible based oils due to depletion of mineral resources and growing concerns for eco-friendly products. Calophyllum oil, widely grown in coastal area as well as in GITAM University can be used as a feedstock for bio-fuel production. In the present study methyl, ethyl, 1-propyl, 2-propyl, 1-butyl, esters were prepared from corresponding alcohols and are evaluated for fuel properties. The fuel properties were compared with literature and ASTM D6757 biodiesel standards. The study revealed that various esters of Calophyllum oil seem to be a satisfactory feed stock for future biodiesel production. For more Open Access Journals in Juniper Publishers please click on: https://juniperpublishers.com/ for more details click on the juniper publishers material science

[medicalnewstoday]

Report explores the  Global Fruit Kernel Products Market research likely to emerge over a period of   2019 - 2029

Fruit Kernel Products Market Outlook

A fruit kernel refers to a softer and an edible part of a fruit stone, nut or seed and is present within its shell. Fruit kernel products are used in the cosmetic and beauty industry, skincare products, possess various health benefits, are rich in antioxidants and are also a rich source of Vitamin K, Vitamin A, and various other nutrients. For example: - Palm Kernel Oil, Mango Kernel Oil, Mango Flour, Apricot Kernel Oil, Coconut oil and others are the various types of Fruit kernel products. The multiple benefits that these fruit kernel products offer, is boosting the fruit kernel products market.

Industrial Growth and Healthcare Awareness:  A major driving factor for Fruit Kernel Products Market

It is observed that as people are getting more aware of the importance of good health and a healthy lifestyle, they are being drawn towards the fruit kernel products. This, in turn, has fueled the fruit kernel products consumption and its market. Coconut Oil, which is obtained from Copra that is the kernel of the fruit of Coconut tree, is used predominantly in the preparation of various foods and is a common ingredient in the food industry. In addition to this, Coconut oil these days is being produced from organic coconut’s kernels and this can further attract more people to include it in their daily usage and hence boosting the growth of fruit kernel products market. Mango kernel is used as a cattle field and also for producing Mango flour which is said to combat the nutritional needs of humans at a lower cost as per the research. Again, giving rise to the consumption of fruit kernel products and increasing its market. Also, the increase in awareness about health has brought a change in the consumer’s perception and they are widely switching to fruit kernel products. The intake of vitamin supplements by consumers is increasing significantly.  Various fruit kernel products such as Apricot kernels are used in vitamin supplements and they also aid in regulating the cholesterol levels.  Additionally, peach kernels also relieve symptoms such as heavy bleeding, uterine fibroids, irregular menstrual bloating cycles, and fatigue. Therefore, this is further raising the use of fruit kernel products and the growth of its market. So, healthcare and increasing industries serve as the major drivers for the fruit kernel products Market.

Download sample copy of this report:  https://www.futuremarketinsights.com/reports/sample/rep-gb-10006  

Fruit kernel products market has a vast opportunity to proliferate due to a shift in people’s lifestyles who are switching to products derived from natural resources that offer multiple benefits and are affordable as well.

Fruit Kernel Products: Regional Analysis

The increase in a number of industries, health awareness, and fitness trends are anticipated to serve as major drivers for the increase in demand for fruit kernel products in the Asia Pacific region and Europe. India and the Philippines account for massive production in kernel oils and other fruit kernel products and this is expected to grow as the population and industries proliferate. Moreover, the population is preferring products high in nutritious attributes like fibers and proteins.

Europe also saw a huge rise in health-conscious consumers who are now preferring to switch to products made from natural ingredients further aiding in the rise of fruit kernel products market.

Key Participants: Fruit Kernel Products Market

Few key market players in the Fruit kernel products market are:

Raasi Foods

Nutiva Nurture Vitality

Green Enviro Management Systems, Inc.

India Aroma Oils and Company

Neo Fragrances

Agro Restu. PT

Marico Limited

The research report presents a comprehensive assessment of the fruit kernel products market and contains thoughtful insights, facts, historical data, and statistically supported and industry-validated market data. It also contains projections using a suitable set of assumptions and methodologies. The research report provides analysis and information according to market segments such as nature, fruit types, end use and sales channel.

Download table of contents with figures & tables: https://www.futuremarketinsights.com/askus/rep-gb-10006      

The report covers exhaustive analysis on:

Fruit kernel products Market Segments

Market Dynamics

Market Size

Supply and Demand

Current Trends/Issues/Challenges pertaining to Fruit kernel products Market

Competition Landscape and Emerging Market Participants in Fruit kernel products Market

Technology related to Production/Processing of fruit kernel products.

Value Chain Analysis of the Fruit kernel products Market

[glycerinrefine-blog]

Types of Edible Glycerin

Glycerin Absorption and Metabolism

Glycerin is chemically classified as a sugar alcohol, but it is more similar to sugars: it is readily absorbed and is probably converted into glucose in the human body and it provides 4.3 kilocalories of energy per gram . Glycerin is not one of the FODMAPs (fermentable oligo-, di- and monosaccharides and polyols), because it is well absorbed in the small intestine and does not pass to the large intestine where it would be fermented by intestinal bacteria. Glycerin is often mentioned as a sweetener with a low glycemic index, but there are no reliable sources to confirm this.

Types of Edible Glycerin

Vegetable glycerin is made from vegetable oils (palm oil, palm stearin, palm kernel oil, coconut oil, soybean oil) during production of soap or biodiesel. Animal glycerin is a natural byproduct of animal fats (such as beef tallow) during production of soap. Synthetic glycerin is produced from cane or corn syrup sugar, or propylene (a petroleum derivative).

Glycerin as a Food Additive

Food-grade glycerin may be added as a humectant (wetting agent), thickener, solvent or sweetener to dairy products (cream), canned goods, confections, fondant, processed fruits, jams, energy bars and other foods. The source of glycerin (animal or vegetable oil, corn syrup, petroleum) used in a food product is usually not revealed on the food labels.

Other Glycerin Uses

An emulsifier in pills, syrups, toothpastes, mouth washes, fluoride gels, tobacco, etc. Anhydrous glycerin is used in fluoride gels, and is approved as an over-the-counter (OTC) anti-caries drug by US Food and Drug Administration (FDA) . A lubricant, enema or laxative, as a suppository is used to treat constipation. Oral glycerin, as a drug, is used to lower high pressure within the eye (glaucoma). Intravenous glycerin can be used to treat brain swelling (cerebral edema) . Glycerin may be used as a skin or hair moisturizer. Read the full article

[htoilmachine]

How cooking oil is made

Background Cooking oil consists of edible vegetable oils derived from olives, peanuts, and safflowers, to name just a few of the many plants that are used. Liquid at room temperature, cooking oils are sometimes added during the preparation of processed foods. They are also used to fry foods and to make salad dressing. People in many regions began to process vegetable oils thousands of years ago, utilizing whatever food stuffs they had on hand to obtain oils for a variety of cooking purposes. Early peoples learned to use the sun, a fire, or an oven to heat oily plant products until the plants exuded oil that could then be collected. The Chinese and Japanese produced soy oil as early as 2000 B.C. , while southern Europeans had begun to produce olive oil by 3000 B.C. In Mexico and North America, peanuts and sunflower seeds were roasted and beaten into a paste before being boiled in water; the oil that rose to the surface was then skimmed off. Africans also grated and beat palm kernels and coconut meat and then boiled the resulting pulp, skimming the hot oil off the water. Some oils have become available only recently, as extraction technology has improved. Corn oil first became available in the 1960s. Cotton oil, watermelon seed oil, grape seed oil, and others are now being considered as ways to make use of seeds that were, until recently, considered waste. The first efforts to increase output were undertaken independently in China, Egypt, Greece, and Rome, among other places. Using a spherical or conical stone mortar and pestle, vertical or horizontal millstones, or simply their feet, people began to crush vegetable matter to increase its available surface area. The ground material would subsequently be placed in sieves such as shallow, flat wicker baskets that were stacked, sometimes as many as 50 high. The matter was then pressed using lever or wedge presses. The Greeks and Romans improved this process by introducing edge runners to grind and a winch or screw to operate a lever press. Their method was used throughout the Middle Ages. Refinements of this approach included a stamper press that was invented in Holland in the 1600s and used until the 1800s to extract oil, a roll mill invented by English engineer John Smeaton in 1750 to crush vegetable matter more efficiently, and the hydraulic press, invented by Joseph Bramah in England. The first improved screw press was invented by V. D. Anderson in the United States in 1876. His Expeller (a trade name) continuously operated a cage press. When vegetable matter was placed in Anderson's closed press, the resultant oil drained out of slots in the side. A screw increased the pressure through the cage toward a restricted opening. Enhancements in grinding and pressing plant matter were followed by improvements in extracting the oil. In 1856, Deiss of England obtained the first patent for extraction of oil using solvents, following experiments by Jesse Fisher in 1843. At first, solvents such as benzene were pumped through the material and drained through false perforated bottoms. Later, Bollman and Hildebrandt of Germany independently developed continuous systems that sprayed the material with solvent. Both methods were eventually improved, and today solvent extraction is standard in the vegetable oil industry. Over time extracting vegetable oils has become more and more efficient. The very earliest methods of pressing the vegetable matter probably obtained, at best, 10 percent of the oil available. On the other hand, more modern methods involving solvent extraction can extract all but. 5 to 2 percent of the oil. Cooking oil manufacture involves cleaning the seeds, grinding them, pressing, and extrading the oil from them. In extracting, a volatile hydrocarbon such as hexane is used as a solvent. After extracting, the oil is refined, mixed with an alkaline substance, and washed in a centrifuge. Further washing and refining follows, and then the oil is filtered and/or distilled. It is then ready for packaging. Raw Materials The average bottle of cooking oil contains vegetable oil, with no additives, preservatives, or special flavorings. The oil comes from various parts of plants, in most cases from what are commonly called seeds (including sunflower, palm kernel, safflower, cotton, sesame, and grapeseed oils) or nuts (including peanut, soybean, almond, and walnut oils). A few special cases involve merely squeezing the oil from the flesh of the fruit of the plant. For example, coconut oil comes from the coconut's white meat, palm oil from the pulp of the palm fruit, and olive oil from the flesh of fresh olives. Atypically, corn oil is derived from the germ (embryo) of the kernel. The Manufacturing Process Some vegetable oils, such as olive, peanut, and some coconut and sunflower oils, are cold-pressed. This method, which entails minimal processing, produces a light, flavorful oil suitable for some cooking needs. Most oil sources, however, are not suitable for cold pressing, because it would leave many undesirable trace elements in the oil, causing it to be odoriferous, bitter tasting, or dark. These oils undergo many steps beyond mere extraction to produce a bland, clear, and consistent oil. Cleaning and grinding 1. Incoming oil seeds are passed over magnets to remove any trace metal before being dehulled, deskinned, or otherwise stripped of all extraneous material. In the case of cotton, the ginned seeds must be stripped of their lint as well as dehulled. In the case of corn, the kernel must undergo milling to separate the germ. 2. The stripped seeds or nuts are then ground into coarse meal to provide more surface area to be pressed. Mechanized grooved rollers or hammer mills crush the material to the proper consistency. The meal is then heated to facilitate the extraction of the oil. While the procedure allows more oil to be pressed out, more impurities are also pressed out with the oil, and these must be removed before the oil can be deemed edible. Pressing 3. The heated meal is then fed continuously into a screw press, which increases the pressure progressively as the meal passes through a slotted barrel. Pressure generally increases from 68,950 to 20,6850 kilo pascals as the oil is squeezed out from the slots in the barrel, where it can be recovered. Extracting additional oil with solvents 4. Soybeans are usually not pressed at all before solvent extraction, because they have relatively little oil, but most oil seeds with more oil are pressed and solvent-treated. After the initial oil has been recovered from the screw press, the oil cake remaining in the press is processed by solvent extraction to attain the maximum yield. A volatile hydrocarbon (most commonly hexane) dissolves the oil out of the oil cake, which is then recovered by distilling the light solvent out. The Blaw-Knox Rotocell is used to meet the demands of the United States soybean oil industry. In using this machine, flakes of meal are sent through wedge-shaped cells of a cylindrical vessel. The solvent then passes through the matter to be collected at the bottom. Also still in use by a significant number of manufacturers is the Bollman or Hansa-Muhle unit, in which oilseed flakes are placed in perforated baskets that circulate continuously. The solvent percolates through the matter which is periodically dumped and replaced. Removing solvent traces 5. Ninety percent of the solvent remaining in the extracted oil simply evaporates, and, as it does, it is collected for reuse. The rest is retrieved with the use of a stripping column. The oil is boiled by steam, and the lighter hexane floats upward. As it condenses, it, too, is collected. Refining the oil 6. The oil is next refined to remove color, odor, and bitterness. Refining consists of heating the oil to between 107 and 188 degrees Fahrenheit (40 and 85 degrees Celsius) and mixing an alkaline substance such as sodium hydroxide or sodium carbonate with it. Soap forms from the undesired fatty acids and the alkaline additive, and it is usually removed by centrifuge. The oil is further washed to remove traces of soap and then dried. 7. Oils are also degummed at this time by treating them with water heated to between 188 and 206 degrees Fahrenheit (85 and 95 degrees Celsius), steam, or water with acid. The gums, most of which are phosphatides, precipitate out, and the dregs are removed by centrifuge. 8. Oil that will be heated (for use in cooking) is then bleached by filtering it through fuller's earth, activated carbon, or activated clays that absorb certain pigmented material from the oil. By contrast, oil that will undergo refrigeration (because it is intended for salad dressing, for example) is winterized—rapidly chilled and filtered to remove waxes. This procedure ensures that the oil will not partially solidify in the refrigerator. 9. Finally, the oil is deodorized. In this process, steam is passed over hot oil in a vacuum at between 440 and 485 degrees Fahrenheit (225 and 250 degrees Celsius), thus allowing the volatile taste and odor components to distill from the oil. Typically, citric acid at. 01 percent is also added to oil after deodorization to inactivate trace metals that might promote oxidation within the oil and hence shorten its shelf-life. Packaging the oil 10. The completely processed oil is then I V measured and poured into clean containers, usually plastic bottles for domestic oils to be sold in supermarkets, glass bottles for imports or domestic oils to be sold in specialty stores, or cans for imports (usually olive oil). By products/Waste The most obvious byproduct of the oil making process is oil seed cake. Most kinds of seed cake are used to make animal feed and low-grade fertilizer; others are simply disposed of. In the case of cotton, the lint on the seed is used to make yarn and cellulose that go into such products as mattresses, rayon, and lacquer. Coconut oil generates several byproducts, with various uses: desiccated coconut meat (copra) is used in the confectionery industry; coconut milk can be consumed; and coir, the fiber from the outer coat, is used to make mats and rope. Since corn oil is derived from a small portion of the entire kernel, it creates corn meal and hominy if it is dry milled, and corn starch and corn syrup if it is wet milled. Lecithin is a byproduct of the degumming process used in making soybean oil. This industrially valuable product is used to make animal feed, chocolate, cosmetics, soap, paint, and plastics—to name just a few of its diverse uses. Recent research has focused on utilizing the residual oil seed cake. The cake is high in protein and other nutrients, and researchers are working to develop methods of processing it into a palatable food that can be distributed in areas where people lack sufficient protein in their diets. This goal requires ridding (through additional processing) the oil seed cake of various undesirable toxins (such as gossypol in cotton seed, or aflatoxin in peanut meal). Quality Control The nuts and seeds used to make oil are inspected and graded after harvest by licensed inspectors in accordance with the United States Grain Standards Act, and the fat content of the incoming seeds is measured. For the best oil, the seeds should not be stored at all, or for a only very short time, since storage increases the chance of deterioration due to mold, loss of nutrients, and rancidity. The seeds should be stored in well-ventilated warehouses with a constantly maintained low temperature and humidity. Pests should be eradicated, and mold growth should be kept to a minimum. Seeds to be stored must have a low moisture content (around 10 percent), or they should be dried until it reaches this level (dryer seeds are less likely to encourage the growth of mold). Processed oil should be consistent in all aspects such as color, taste, and viscosity. Color is tested using the Lovibund Tintometer or a similar method in which an experienced observer compares an oil's color against the shading of standard colored glasses. Experienced tasters also check the flavor of the oil, and its viscosity is measured using a viscometer. To use this device, oil is poured into a tube that has a bulb at one end set off by two marks. The oil is then drained, and the time required for the bulb to empty is measured and compared to a chart to determine viscosity. In addition, the oil should be free of impurities and meet the demands placed upon it for use in cooking. To ensure this, the product is tested under controlled conditions to see at what temperature it begins to smoke (the smoke point), flash, and catch on fire. To allow its safe use in baking and frying, an oil should have a smoke point of between 402 and 503 degrees Fahrenheit (204 and 260 degrees Celsius). The temperature is then lowered to test the oil's cloud point. This is ascertained by chilling 120 milliliters of salad oil to a temperature of 35 degrees Fahrenheit (zero degrees Celsius) for five and a half hours, during which period acceptable salad oil will not cloud. Before being filled, the bottles that hold the oil are cleaned and electronically inspected for foreign material. To prevent oxidation of the oil, the inert (nonreactive) gas nitrogen is used to fill up the space remaining at the top of the bottle. Read the full article