In the previous blog posts, we looked into plant waxes palm, carnauba, bayberry and soy. Now we will look into a relatively new plant wax known as coconut wax.
Coconut Oil and Coconut Wax
Coconut wax is not as popular or as well known as other types of waxes due to being harder to find and more expensive. It has been gaining interest as an alternative to paraffin candles because it is considered cleaner burning, and as an alternative to soy because it is considered more sustainable and eco-friendly to harvest.
Non-organic coconuts may be grown using large quantities of fertilizer, pesticides, and herbicides, and may then be treated with bleaching agents, fungicides, and preservatives for transport. Pesticide residue, however, has not been detected in coconut water or coconut oil in several studies. It is still recommended to purchase organic since less harsh chemicals are released into the air and absorbed by the coconut tree, but it is interesting to note that the tough shell of the coconut can act as a natural barrier even in the case of non organic farming.
As is the case with the source of most waxes, the processing method plays a major role in the chemicals that are present in the final product. Coconut wax is made from the meat (white flesh) of a mature coconut. A coconut takes 12 months to fully mature from a new flower. These coconuts are the seeds, or fruit, of the coconut palm, Cocos nucifera, part of the palm family, Arecaceae.
The exact origin of the coconut palm is not known and is still a subject for debate. It is currently cultivated worldwide across tropical and subtropic areas. This “tree,” as it called, is not like a tree at all since it contains no bark and usually no branches, knots, or growth rings inside. The trunk is the “stem” of the plant, and is covered with fibres or possibly spines. The particular characteristics of the trunk does depend on the variety and growing conditions.
The coconut consists of three parts: the exocarp or outer layer which is usually smooth and greenish or brownish in colour, depending on ripeness; the mesocarp, the middle layer or fibrous husk; and the endocarp, the hard and woody shell that surrounds the seed. The white edible flesh that forms on the inner surface of the shell and the water contained within provide nourishment for the “baby” plant if the coconut is left to germinate and sprout. The coconuts available at supermarkets have usually had the exocarp and/or mesocarp removed, hence the difference in appearance.
The coconuts are harvested, usually by cutting them down or collecting those that have already dropped. Waiting for the coconut to drop can be dangerous since they are very hard and may fall on the harvester’s head.
The coconut oil comes from the flesh of the coconut, also known as the kernel. There are two main, broad categories of coconut oil, refined and unrefined (also known as virgin or extra virgin), that go through different methods of processing.
Refined coconut oil is usually made from copra, or dried coconut flesh, the major commercial product of coconut. The coconut is split and the flesh removed and then dried using smoke, fire, sunlight, or kilns or a combinations of the methods over a few days.
This drying process has received controversy due to its “unsanitary” nature and risk of contamination. The removed coconut meat is usually placed on a rack over a fire, or left to sun dry. This means the flesh is exposed to bacteria from airborne particles and nearby wildlife such as insects and birds. The process also creates an unhealthy environment for the workers, who are also exposed the bacteria. The amount of heat, moisture, or other environmental factors all affect the stability and quality of the copra.
The inedible copra is then packed and transported to a processing facility, where it is then processed in order to extract the coconut oil and remove contamination. The copra is pressed or dissolved with solvents (usually hexane) in order to separate the oil from the meal. The extraction process involves extremely high heat. The residual meal is of low quality and is usually used as animal feed.
In its current state, the coconut, or copra, oil is brown in colour and is not suitable for consumption. It must go through further refining, bleaching, and deodorization. This is known as RBD (Refinement, Bleaching, and Deodorization). The refining process may involve using hydrochloric acids, solvents, and steam. The bleaching process may involve filtering through bleaching clays and the deodorization process uses high heat to remove the odour and flavour. Sodium hydroxide is often added to remove free fatty acids and prolong shelf life.
Unrefined coconut oil is made from fresh coconut meat instead of copra. It is the least refined oil (all coconut oils requires some level of processing in order to extract the oil, which is not readily available). There is no worldwide certification or regulatory body to determine or regulate the term “virgin.” This means that anyone can use the term, and the only way to know for certain is to research or contact the company.
The extraction process for making unrefined coconut oil involves two main processes: quick drying or wet milling. In the quick drying process, the coconut meat is subjected to minimal heat before the oil is mechanically pressed out. In the wet milling process, coconut milk is expressed by combining grated coconut milk and water and then pressing. The oil is then separated from the water by boiling, fermentation, refrigeration, enzymes, or mechanical centrifuge.
Unrefined oil extraction is usually done at lower temperatures with minimal to no refining or bleaching in order to preserve the nutrients and to retain the coconut flavour and scent, which can range from mild to intense depending on the extraction method used. The oil is usually exposed to maximum temperatures of 104° F, but may reach temperatures up to 200° F depending on the company and the extraction method used. The higher the temperature, the more “roasted” the coconut flavour and odour will be.
There is no such thing as “no heat” extraction methods since heat is generated through friction. This is especially true when machines are used. The purpose of unrefined coconut oil is to expose the coconut and its components to minimal or lowest heat possible in order to retain its nutrients and enzyme activity.
The less the coconut oil is refined, there is a greater chance that the final product may contain dust particles or other substances. Conversely, the fact that unrefined coconut uses a shorter drying time means that there is less exposure to bacteria and pathogens from the environment.
Common methods of extracting the oil that may be used in refined and unrefined oils include centrifugal, cold-pressed, expeller pressed, and fermentation.
In the centrifugal process, the coconut milk is extracted and then put into a high speed centrifuge machine that spins rapidly. This causes the oil to move toward the centre, where it can be collected. The temperature of the coconut milk, time of the rotations and rotation speed all make a difference in the efficiency and the quality of the oil.
Cold pressed and expeller pressed are similar methods that involve squeezing the oil out of the coconuts using pressure and weight from a mechanical press. Expeller pressed can be either heat or cold pressed. Heat may be generated from the friction of the nuts or seeds in in the expeller machine. Unlike the name may suggest, the cold pressed method does still generate heat, but the temperature is regulated to keep it at a lower level to prevent the loss of nutrients.
The fermentation process uses coconut milk. The coconut milk is allowed to sit and ferment, usually for 24 to 36 hours. This causes the heavier water to sink while the oil remains on top. The oil is then skimmed off and put into a pan, where it is then heated to remove moisture and filtered. The temperature used in the heating process can vary, from minimal heat to almost boiling.
The oils obtained from these other methods may be filtered or further refined in chemical distillation, which uses harsh chemical solvents.
The variability in methods and use of chemicals in the extraction of coconut oil makes it difficult to know the quality or nutritional value unless the company is looked into or contacted.
Coconut wax is generally made from refined oil. The amount of “scent” that remains depends on the brand of the wax. To make the oil into a wax, it goes through the process of hydrogenation, similar to the process of making soy wax, in order to increase the melting point and make it more solid. However, the creamy white wax is still incredibly soft, and is blended with other waxes to make it solid at room temperature and strong enough to use for a candle.
Whether coconut wax is more sustainable or eco friendly than other waxes depends on the source of the coconut and coconut oil and the harvesting and extracting processes used. It is, however, a renewable resource and is biodegradable like other plant waxes.
Unlike soy wax, coconut wax is said to have a good scent throw and works well with fragrance and essential oils. It may also burn cooler and longer than other waxes.
These are only some of the many, many waxes available. Others include candelilla wax, made from the surface of the Euphorbia cerifera shrub; the Myrica fruit wax, obtained from the Myrica Pubescens tree; gel “wax,” a transparent, rubbery compound generally made of 95% mineral oil and 5% polymer resin; and many more plant-based, petroleum-based, mineral-based, polymer-based, or mixed waxes that provide various burning and scent properties.
Many of these waxes are not only used in candles, but in cosmetics and pharmaceutical products. Knowing how these waxes are made is not only important for making or choosing candles, but for understanding some of the material that are in other products that we use.
Most waxes have already gone through refinement and filtration, but some candle makers or manufacturers may filter the wax again before making into the candle.
Now that we have examined the properties of some of the waxes available, we will look into fragrances and dyes, and the moulding and extrusion process of the candle, in the following parts of the series.
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