Organic Virgin Coconut Oil
- Product origin: Indonesia, Sri Lanka
- Certifications: USDA NOP, KOSHER, HACCP, GMP, FSSC-22000
- Packing: 920kg IBC paper totes, 190kg food grade steel drums
- Shelf life: 2 years from the production date under proper storage conditions
Organic virgin coconut oil is obtained by a mechanical process not exceeding 60°C and without subjecting it into any chemical changes.
The organic coconut white meat is washed and grated in fine granules and then dried. The dried coconut is made to pass through a cold process expeller and oil is collected and sent to a series of filtration processes resulting in a crystal clear virgin coconut oil. This oil will be stored in the tank and will be packed according to our customers requirements.
A full chemical, physical and microbiological parameters analysis will be done before the packing.
| Description | Organic Virgin Coconut Oil which is suitable for Consumption without need for further processing.it is the purest form of organic coconut oil, clear & transparent. |
| Ingredients | 100% Organic Coconut |
| Processing | Organic Virgin Coconut Oil is obtained from fresh mature organic Coconuts (Cocos nucifera L.) with application of mild heat treatment for drying and afterwards mechanical extraction, without undergoing chemical refining, bleaching or deodorizing, and which does not lead to the alteration of the nature of the oil. |
SENSORY
| Parameter | Test Method | Limits/Specification |
|---|
| Flavour | Tasting | Characteristic coconut oil and free from foreign and rancid odor & taste |
| Appearance/Color | Visual | Clear transparent liquid but in cool condition, coconut oil has a natural tendency to solidify. Temperature below 22°C, when exposed to sudden temperature gradient, fat crystalized resulting product solidification. Product tends to fat crystallization leading to Solidification. This is returned back to normal status when exposed to 25°C. But some deposits formed may remain in the product. |
MICROBIOLOGICAL
| Parameter | Test Method | Limits/Specification |
|---|
| TPC | ISO4833-1:2013 | 1 x 102 cfu/g Maximum |
| Coliforms (/g) | ISO4831:2006 | Absent |
| E.Coli (/g) | ISO 7251:2005 | Absent |
| Salmonella (/25g) | ISO 6579-1:2017 | Absent |
| Yeast & Moulds (/g) | ISO21527:2008 | <10 cfu/g |
PHYSICAL
| Parameter | Test Method | Limits/Specification |
|---|
| Moisture | Moisture analyzer | <0.1% |
CHEMICAL
| Free Fatty Acid (as Lauric and Oleic) | ISO 313-2 : S6:2009 | 0.2 Max |
| Peroxide Value | ISO 313-3 : S7:2017 | 3 meq 02/Kg |
| Iodine Value | ISO 313-2 : S2:2018 | 6-11 |
ALLERGEN & DIATORY INFORMATION
| Milk & Derivatives | No | Maize/Maize Derivatives | No |
| Wheat & Derivatives | No | Sulphur Dioxide(above10ppm) | No |
| Natural Colors | No | Benzoates | No |
| Artificial Colors | No | Legumes and products thereof | No |
| Natural Flavors | No | Genetically Modified | No |
| Artificial Flavors | No | Irradiated | No |
| Egg & Derivatives | No | Halal Diets | Yes |
| *Nut &Derivatives | No | Kosher Diets | Yes |
| Animal/Fish Products | No | Suitability for Coeliac | Yes |
| BHA/BHT | No | Suitability for Lactose Intolerants | Yes |
| Gluten | No | Vegans Diets | Yes |
| Soya/Soya Derivatives | No | Ovo/Lacto Vegetarians | Yes |
| Maize/Maize Derivatives | No | Sesame seeds and product | No |
| Mustard and Product | No | Lupin and Product | No |
| Mollusca and Product | No | Crustaceans | No |
| Milk and Product | No | Celery | No |
- *Coconut is not considered as a nut
AVERAGE NUTRITIONAL INFORMATION **/100 g
| Energy | 900 Kcal/3700KJ |
| Fat | 100 g |
| Of which saturates | 93 g |
| Lauric acid | 48 g |
| Carbohydrates | 0 g |
| Of which Sugars | 0 g |
| Protein | 0 g |
| Sodium | 0 g |
| Fibre | 0 g |
| Salt | 0 g |
- ** Typical values are given for information and should not be considered Contractual
FATTY ACID FROFILE
| Parameter | Test Method | Limits/Specification |
|---|
| Caproic acid,g/100g | ISO 12966-1:2014 & ISO 12966-2:2011 | 10.4 - 0.7 |
| Caprylic Acid,g/100g | ISO 12966-1:2014 & ISO 12966-2:2011 | 4.6 - 10 |
| Capric Acid,g/100g | ISO 12966-1:2014 & ISO 12966-2:2011 | 4.6 - 9 |
| Lauric acid,g/100g | ISO 12966-1:2014 & ISO 12966-2:2011 | 48 - 55 |
| Myristic acid,g/100g | ISO 12966-1:2014 & ISO 12966-2:2011 | 16.8 - 21 |
| Palmitic acid,g/100g | ISO 12966-1:2014 & ISO 12966-2:2011 | 7.5 - 10.2 |
| Stearic acid,g/100g | ISO 12966-1:2014 & ISO 12966-2:2011 | 2 - 4 |
| Oleic acid,g/100g | ISO 12966-1:2014 & ISO 12966-2:2011 | 5 - 10 |
| Linoleic,g/100g | ISO 12966-1:2014 & ISO 12966-2:2011 | 1 - 2.8 |