How is coconut oil extracted
Avocado Carrier Oil is most commonly extracted from the flesh. After the fruits are cleaned with water to remove any residual impurities, they are mechanically carried to the destoning machine, which removes the seeds and 90% of the skin. This is followed by the drying of the flesh to reduce as much of the water content as possible, then the flesh is pulverized into a paste. The next step is Malaxation, in which the paste is stirred slowly for up to 60 minutes inside a warmed tank at a temperature between 45-50°C (113°F - 122°F). This crucial step allows the oil droplets to combine into bigger drops. For Avocado Oil, this temperature range still places the extraction method in the cold-pressing category and does not negatively impact the oil’s quality. A high-speed decanting centrifuge separates the oil and water phases. In final polishing centrifuges, the oil is separated from the water.