Virgin Coconut Oil (VCO)
- considered as a functional food which means it aids specific bodily functions beyond its nutritional content; study shows that it prevents stroke and hardening of arteries, detoxifies the liver, improves thyroid health and strengthens the immune system
SPECIFICATIONS:
|
Parameter |
Specifications |
|
Physical Test |
|
|
Color |
Colorless, transparent liquid |
|
Flavor and Aroma |
Mild, fresh and characteristic of coconut with no-off odor |
|
Chemical Test |
|
|
Iodine Value |
5.0 – 10.0 |
|
Peroxide Value meq/kg |
None Detected |
|
Free Fatty Acid |
0.10% max |
|
Melting Point |
26ºC |
|
Unsaponifiable Matter |
Not more than 18g/k |
|
Moisture and Impurities |
0.10% max |
|
Saponifiction Value |
240 – 265 |
|
Fatty Acid Composition,% |
|
|
Caproic |
0 – 0.7 |
|
Caprylic |
4.6 – 10.0 |
|
Capric |
5.9 – 8.0 |
|
Lauric |
45.1 – 56.4 |
|
Myristic |
16.8 – 21.0 |
|
Palmitic |
7.5 – 10.2 |
|
Palmitoleic |
Not detected |
|
Stearic |
2.0 – 4.0 |
|
Oleic |
5.0 – 10.0 |
|
Linoleic |
1.0 – 2.5 |
|
Linolenic |
0 – 0.2 |