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The First Coconut Oil Mayonnaise

3 advantages of Coconaise® mayonnaise

  1. Low Oxidation
  2. No Synthetic Preservatives
  3. High Medium Chain Fat Content

Low Oxidation

Oxidation products are toxic and taste terrible. Consumers have become so accustomed to oxidized oils, that they think the rancid, offensive flavors from oxidized oils are normal. Oxidation products are formed when polyunsaturated oils come in contact with oxygen and iron. Coconaise mayonnaise is made with mostly saturated fat, so it is inherently resistant to oxidation. Saturated fats are thousands of times more resistant to oxidation than polyunsaturated fats.

No Synthetic Preservatives

Conventional mayonnaise products like Hellmann’s or Duke’s mayonnaise contain EDTA, which effectively prevents oxidation. Coconaise does NOT contain EDTA. It is made with mostly saturated fats from Coconut and Palm oils which are naturally resistant to oxidation.

High medium chain fat content

Medium chain saturated fats have unique health benefits. Coconaise contains large amounts of caprylic acid (C8), capric acid (C10), and lauric acid (C12), about 2.3g, 1.8g, and 1.8 grams, respectively per serving.