CHEMICAL SPECIFICATIONS
Colour.......................C lear to light yellow
Free Fatty Acid.................<=0.5%
Peroxide Value.................<=3 meq/kg oil
Total Plate Count..............< 10 cfu
Flavour and Aroma.................Fresh and characteristic of strong coconut taste with no off odor.
Contaminants
Matter volatile at 105 C..........0.2 %
Iron: (Fe).......................... 5 mg/kg
Copper........................ ......0.4 mg/kg
Lead.......................... ......0.1 mg/kg
Arsenic....................... ......0.1 mg/kg
So2 content.....................No t Detected
Moisture % by mm...................Not Detected
Peroxide value......................Not Detected
Identity Characteristics
Relative density................... 0.915 -0.920
Refractive index at 40 C0.................1.4480 -1.4492
Insoluble impurities per cent by mass max.............0.05
Saponification Value......................... .....250-260 min
Iodine value......................... ..............4.1-11.00
Unsaponifiable matter % by mass. max...................0.2-0.5
Specific gravity at 30 deg./ 30 deg. C0........... 0.915-0.920
Acid Value max........................... ............. 0.5
Polenske Value min........................... ....... 13.
GLC Ranges of Fatty Acid Composition (%)
C 6:0 (Caproic acid)......................... 0.4-0.6
C 8:0(Caprylic acid)........................5 .0-10.0
C 10:0(Capric acid)........................ 4.5-8.0
C 12:0(Lauric acid)......................... .. 43.0-53.0
C 14:0(Myristic acid)........................ 16.0-21.0
C 16:0(Palmitic acid)........................ 7.5-10.0
C 18:0(Stearic acid)......................... 2.0-4.0
C 18:1(Oleic acid)......................... .. 5.0-10.0
C 18:2(Linoleic acid)......................... 1.0-2.5
C 18:3–C 24:1(Linolenic acid).....................< 0.5
Storage Life :
-18 months under recommended storage
- Clean, dry, free from infestation, recommended room Temperature 25°-300Celsius