Top quality bulk organic coconut oil best price
Coconut Oil, RBD (Organic)
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INGREDIENT SPECIFICATION: |
Coconut Oil, Organic RBD |
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CERTIFICATE OF ANALYSIS: |
Each shipment to include certificate. |
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DESCRIPTION: |
This oil is expeller pressed, extracted and refined, bleached and deodorized (RBD) in a process that does not involve solvents or other chemical processes. |
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APPEARANCE, FLAVOR & COLOR |
Coconut oil is solid below and liquid above room temperature because it consists mostly of short chain fatty acids. Flavor and odor are bland. Color, Lovibond = 1.5 red Max. |
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AVERAGE ANALYSIS: |
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IODINE VALUE: |
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Max. 12 |
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PEROXIDE VALUE: |
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Max. 1.0 |
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ACID VALUE: |
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Max. 0.10 |
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SPECIFIC GRAVITY: |
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0.908 – 0.921 |
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MELT POINT |
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75 – 80° F |
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SOLID FAT CONTENT: |
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50° F |
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78.5 – 87.5% |
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70° F |
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28.0 – 35.0% |
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80° F |
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Max. 1.0% |
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STORAGE: |
Store at 65-75°F in a dry and odor-free environment. Best if used within 18 months from the date of manufacture in unopened containers. |
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USAGE: |
Frequently used in food and cosmetic applications due to its long shelf life, resistance to oxidation and other desirable physical properties. |
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MARKINGS: |
As per the buyer specification suggested:
COUNTRY OF ORIGIN MANUFACTURER IMPORTER BATCH NUMBER PURCHASE ORDER NUMBER JULIAN DATE |
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PACKAGING: |
Drums and Pails and customers demands |
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DOCUMENTS: |
Lot or batch numbers
Date of Manufacture Certificate of Analysis Kosher Certificate, if required |
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ORIGIN
Extracted from fresh coconuts, harvested from coconut gardens in Thailand
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
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Colour 25mm cell on the lovibond colour Scale in Y+5R , not deeper than |
(0.9 Y+0.1R) |
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Relative Density at 30 0C |
0.920 |
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Relative Index at 40 0C |
ND |
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Moisture %( matter volatile at 105 0 C,max) |
0.1 |
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Insoluble Impurities % by mass,max |
< 0.02 |
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Free fatty Acids,calculated as lauric acid %
bymass,max |
0.04 |
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Iodine Value |
6.4 |
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Saponification Value |
>255 |
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Unsaponifiable Matter % by mass,max |
<0.2 |
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Mineral acidity |
Nil |
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Peroxide Value |
0.meq02/kg in 10g |
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Melting Point |
25 |
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Polenske Value |
20.1 |
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Richest Miessel Value |
8.5 (0.9 Y+0.1R)
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Fatty Acid Composition of Virgin Coconut Oil Method of Test : AOAC (1990)
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Fatty Acid |
Percentage |
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Caproic acid (C6) |
0.2% |
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Caprylic acid (C8) |
7.8% |
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Capric acid (C10) |
6.5% |
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Lauric acid (C12) |
5,06% |
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Myristic acid (14) |
19.5% |
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Palmitic acid ((C16) |
6.5% |
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Stearic acid (C18) |
1.9% |
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Pleic acid (C18:2) |
4.5% |
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Linoleic acid (C18:2) |
2.5% |
NUTRIITIONAL FACTS
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Typical Nutritional /per |
14 ml |
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Energy Capacity |
125 cal |
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Total Fat |
14 g |
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Cholesterol |
0mg |
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Sodium |
0mg |
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Carbohydrate |
0g |
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Protein |
0mg |
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