First Coconut Oil Mayonnaise Launches

Press Release (ePRNews.com) - Blacksburg, VA - Apr 13, 2016 - VG Foods announces the launch of COCONAISE® mayonnaise, the first mayonnaise made with coconut oil.

The natural foods industry has a mayonnaise problem. Natural mayonnaises are highly oxidized. The oils are rancid.

The natural foods industry has a mayonnaise problem. Natural mayonnaises are highly oxidized. The oils are rancid.

Wanda Priday, Director, Sales & Production

Mayonnaise oxidizes because it is typically made with highly unsaturated oils, such as soybean, canola or avocado. These oils, when blended with eggs and air, quickly chemically react with oxygen, producing offensive, rancid flavors. Oxidized fats can be damaging to your health by causing inflammation and other adverse effects.

Commercial mayonnaises like Hellmann’s® and Duke’s® solved the oxidation problem long ago by adding EDTA, a synthetic chelator preservative, but natural food consumers don’t want EDTA in their mayonnaise. EDTA is banned by Whole Foods.

COCONAISE® solves the problem of oil oxidation without resorting to EDTA. COCONAISE® achieves this with a unique oil blend that is naturally highly resistant to oxidation. This oil blend contains coconut oil, medium- chain triglyceride (MCT) oil, and high-oleic sunflower oil. The high saturated fat content of this oil blend gives COCONAISE® exceptional resistance to oxidation. 

COCONAISE® has a delightful fresh taste because it is not oxidized.

Unlike ordinary coconut oil, COCONAISE® will not freeze in the refrigerator. The result is a mayonnaise that stays soft at all temperatures and maintains a fresh flavor.

The saturated fats in COCONAISE® are mostly the medium-chain saturated fats from coconut and palm oils, like caprylic acid (C8), capric acid (C10), and lauric acid (C12). Recent research shows that these saturated fats have unique health benefits. Also, the once-firm belief that saturated fats cause heart disease is crumbling. A substantial and growing body of scientific evidence shows that saturated fats do not cause heart disease.

VG Foods tested for the TOTOX (”total oxidation”) value in COCONAISE® and other mayonnaise brands. TOTOX is an industry-standard measurement of oil oxidation. COCONAISE® has by far the lowest TOTOX value of any natural mayonnaise, comparable to mayonnaise products that use EDTA. Oils with TOTOX value greater than 15 are generally considered to be rancid and unfit for consumption.

TOTOX values*

COCONAISE®: 2.7

Hellmann’s®: 3.5

Spectrum Omega 3: 29.8

Spectrum Canola: 51.7

Vegenaise® grapeseed: 60.6

COCONAISE® is the first mayonnaise with a fresh flavor that does not require EDTA preservative.

COCONAISE® is available through multiple grocery distributors and at over 75 retail locations, mostly on the West and East coasts. COCONAISE® is available on-line at Amazon.com

Free samples are available for grocery stores. Please inquire at COCONAISE.com

MSRP is $9.79-$12, depending on location.

VG Foods is a new food development company creating innovative healthy foods based on nutrition science.

Contact:

Wanda Priday

Wanda@Coconaise.com

Phone: 844-262-6629

COCONAISE.com

* TOTOX Testing:
All products tested at least 3 months prior to expiration date.
COCONAISE® tested after 5 weeks storage at room temperature.
TOTOX Value = 2x Peroxide value + Anisidine value.

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Source : VG Foods
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