Virgin Coconut Oil (VCO) is obtained from fresh and ripe kernel of the coconut by cold pressed without the application of heat, which does not lead to alteration of the nature of the oil. VCO has not undergone chemical refining, bleaching or deodorizing. It can be consumed in its natural state without the need for further processing. It can be used for cooking and also be consumed raw, as a skin lotion or as a hair conditioner.
Standard Specifications | | | |
1. PHYSICAL CHARACTERISTICS | | |
| | Color and Appearance | Colorless, free of sediment. Considered to be a "solid fat" at temperature less than 25oC |
| | Flavor and Taste | Mild, fresh and characteristics of coconut, clean tasting, free from rancid odor or taste. |
2. CHEMICAL SPECIFICATIONS | | |
| | Iodine | | 8.0 max | |
| | Free Fatty Acid (as lauric acid) | 0.15% max | |
| | Moisture & Impurities Melting | 0.10% max | |
| | Peroxide, meq/kg | | Not detected | |
| | Melting Point | | 25 – 26 oC | |
| | Saponification | | 248.0 – 265.0 | |
| | Unsaponifiable | | Not more than 18g/k | |
3. MICROBIOLOGICAL SPECIFICATIONS | | |
| | Aerobic Plate Count | ≤ 1000 (cfu/g) | Mold Count | ≤ 100 (cfu/g) |
| | Coliform | ≤ 3 mpn/ml | E.Coli | Absent/negative |
| | Yeast Count | ≤ 100 (cfu/g) | Salmonella | Absent/negative |
4. NUTRITION ANALYSIS, amount per 15ml (1 tbsp. serving) | |
| Calories from fat saturated | 125 Cal | Vitamin C | 0 mg |
| Protein | 0 g | Calcium | 0 mg |
| Dietary fiber | 0 g | Iron | 0 mg |
| Sugar | 0 g | | |
| Cholesterol | 0 mg | | |
| Total fat | 14 g | | |
| Fatty acid composition | | MYRISTIC | 19.50% |
| LAURIC | min 49% | PALMITIC | 7.80% |
| CAPRYLIC | 4.00% | STEARIC | 2.50% |
| | CAPROIC | 0.20% | OLEIC (UNSAT’D) | 4.60% |
| | CAPRIC | 4.40% | LINOLEIC | 0.60% |
5. STORAGE | | | |
| | Store in a dry place at ambient temperature and away from direct sun light. Development of slight turbidity does not affect the wholesome quality of the product. This product will solidify and become cloudy below 25 ºC. Before dispensing, gradually thaw above melting point. Stable up to two years from production date. |
