(4.4)
Virgin coconut oil (VCO) is the freshly obtained mature kernel of the coconut, by mechanical or natural means, with or without the use of heat and without undergoing chemical refining.
stock : Available
Parameters | Required Value |
---|---|
Physical Conditions: |
|
Color | Water clear to very pale yellow |
Smell | Typical coconut aroma, no rancid |
Taste | Typical coconut taste |
Moisture | Max. 0.2% |
Iodine Number | 4.10-11.0 g iod/100g |
Free Fatty Acid as Lauric Acid | Max. 0.2% |
Peroxide Number | Max. 2 mg ek/kg |
Fatty Acid Composition: |
|
Caproic Acid (C6:0) | 0.0% 0.7% |
Caprilic Acid (C8:0) | 4.6% 10.0% |
Capric Acid (C10:0) | 5.0% 8.0% |
Lauric Acid (C12:0) | 45.1% 53.2% |
Myristic Acid (C14:0) | 16.8% 21.0% |
Palmitic Acid (C16:0) | 7.5% 10.2% |
Stearic Acid (C18) | 2.0% 4.0% |
Oleic Acid (C18:1) | 5.0% 10.0% |
Linoleic Acid (C18:2) | 1.0% 2.5% |
Linoleic Acid (C18:2) | 1.0% 2.5% |
Linolenic Acid (C18:3) | 0.0% 0.2% |
Contaminants: |
|
Iron (Fe) | Max. 5.0 mg/kg |
Copper (Cu) | Max. 0.4 mg/kg |
Lead (Pb) | Max. 0.1 mg/kg |
Cadmium (Cd) | Max. 0.1 mg/kg |
Arsenic (As) | Max. 0.1 mg/kg |