VIRGIN COCONUT OIL SPECIFICATION
PHYSICAL & CHEMICAL STANDARDS
| Colour 25mm cell on the lovibond colour Scale in Y+5R , not deeper than | (0.9 Y+0.1R) |
| Relative Density at 30 0C | 0.920 |
| Relative Index at 40 0C | ND |
| Moisture %( matter volatile at 105 0 C,max) | 0.1 |
| Insoluble Impurities % by mass,max | < 0.02 |
| Free fatty Acids,calculated as lauric acid %
bymass,max | 0.04 |
| Iodine Value | 6.4 |
| Saponification Value | >255 |
| Unsaponifiable Matter % by mass,max | <0.2 |
| Mineral acidity | Nil |
| Peroxide Value | 0.meq02/kg in 10g |
| Melting Point | 25 |
| Polenske Value | 20.1 |
| Richest Miessel Value | 8.5 (0.9 Y+0.1R)
|
Fatty Acid Composition of Virgin Coconut Oil Method of Test : AOAC (1990)
| Fatty Acid | Percentage |
| Caproic acid (C6) | 0.2% |
| Caprylic acid (C8) | 7.8% |
| Capric acid (C10) | 6.5% |
| Lauric acid (C12) | 5,06% |
| Myristic acid (14) | 19.5% |
| Palmitic acid ((C16) | 6.5% |
| Stearic acid (C18) | 1.9% |
| Pleic acid (C18:2) | 4.5% |
| Linoleic acid (C18:2) | 2.5% |
NUTRIITIONAL FACTS
| Typical Nutritional /per | 14 ml |
| Energy Capacity | 125 cal |
| Total Fat | 14 g |
| Cholesterol | 0mg |
| Sodium | 0mg |
| Carbohydrate | 0g |
| Protein | 0mg |
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