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Verification

Virgin Oil International (Pvt) Ltd.

VIRGIN COCONUT OIL SPECIFICATION

Virgin Coconut Oil

Coconut oil is rich medium chain fatty acids and most of the fatty acids in coconut oil are saturated fatty acids. (Lauric (C12) & Capric (C10) acid).

  • ORIGIN

    Extracted from fresh coconuts, harvested from coconut gardens in Sri Lanka

  • INGREDIENTS

    100 % pure Coconut

  • PROCESSING

    Virgin Coconut oil is obtained by mechanical process without subjecting it into any chemical changes by applying mild heat treatment not exceeding 50 0C, which have been purified by physical process such as filteration.

  • FLAVOR

    Natural aroma of coconut oil free from off flavor including

  • TEXTURE

    Typical physical characteristic of coconut oil be free from adulterants, water, visible sediments, added colouring and flavoring substances, extraneous matter & chemicals.

  • COLOUR

    Crystal clear

  • ODOUR

    Specific to coconut aroma.

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