Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Coconut Oil
- Technologies
- Origin
PHILIPPINES
- Physical Parameters
FLAVOR-Pleasant aroma characteristic to mild, fresh coconut with no off taste.
APPEARANCE-Free-flowing liquid and uniform consistency, free from visible foreign matter. This product will solidify and become cloudy below 25°C because of medium chain fatty acid. Before dispensing, gradually thaw above melting point.
COLOR-Crystal clear, Color 25mm cell on lovibond color scale in Y+5R, not deeper than 0.98 to 0.1R.
Features & Benefits
Applications & Uses
- Markets
- Food & Nutrition Applications
- Processing
Virgin coconut oil is obtained by mechanical process not exceeding 60°C and without subjecting it into any chemical changes. Whole matured nuts are husked and pared to remove the outer shell and brown skin (testa) or split it. The white meat is then milled/grated to fine granules and dried. The dried coconut is made to pass through a cold process expeller and the oil is collected in a receiving pan and pumped through a filter (series of filters) resulting in a clear, fresh Virgin Coconut Oil. It is hygienically packed after a full analysis is done for Chemical, Physical and Microbiology parameters.
Properties
- Chemical Properties
- Typical Properties
- Microbiological Values
- Heavy Metals
| Value | Units | Test Method / Conditions | |
| Relative Density (30°C) | 0.915 - 0.920 | — | — |
| Free Fatty Acid (Lauric And Oleic) | max. 0.20 | % | — |
| Moisture Content | max. 0.10 | % | — |
| Saponification Value | min. 250-260 | mg KOH/g | — |
| Peroxide Value | max. 3 | meq/kg | — |
| Iodine Value | 4.1 to 11 | % | — |
| Unsaponifiable Matter | 0.2 to 0.5 | % | — |
| Value | Units | Test Method / Conditions | |
| Caproic | 0.1 to 0.7 | — | — |
| Caprylic | 4.0 to 10.0 | — | — |
| Capric | 4.0 to 8.0 | — | — |
| Lauric | 45.1 to 56.0 | — | — |
| Myristic | 16.0 to 21.0 | — | — |
| Palmitic | 7.5 to 10.2 | — | — |
| Stearic | 2.0 to 5.0 | — | — |
| Oleic | 5.0 to 10.0 | — | — |
| Linoleic | 1.0 to 25 | — | — |
| Energy/Calories (/100g) | 892.0 | Kcal | — |
| Total Lipid/Fat | 99.06 | g | — |
| Saturated | 82.475 | g | — |
| Monounsaturated | 6.332 | g | — |
| Polyunsaturated | 1.702 | g | — |
| Trans | 0.028 | g | — |
| Cholesterol | 0.0 | g | — |
| Total Carbohydrates | 0.0 | g | — |
| Fiber, Total Dietary (/100g) | 0.0 | g | — |
| Total Sugar | 0.0 | g | — |
| Protein | 0.0 | g | — |
| Sodium | 0.0 | g | — |
| Vitamin A | 0.0 | mg | — |
| Vitamin C | 0.0 | Mg | — |
| Vitamin D | 0.0 | mg | — |
| Calcium Content | 1.0 | Mg | — |
| Iron | 0.05 | mg | — |
| Potassium | 0.0 | Mg | — |
| Value | Units | Test Method / Conditions | |
| Aerobic Plate Count | 100.0 | or cfu/ml | — |
| Coliforms | 40.0 | — | — |
| E. Coli | Negative or None Detected | — | — |
| Molds and Yeast | 10.0 | cfu/ml | — |
| Stap Aureus | Negative or None Detected | — | — |
| Salmonella Spp | Negative or None Detected | — | — |
| Value | Units | Test Method / Conditions | |
| Lead Content | max. 0.1 | mg/kg | — |
| Iron | max. 5 | mg/kg | — |
| Copper | max. 0.40 | mg/kg | — |
| Arsenic Content | max. 0.1 | mg/kg | — |
Regulatory & Compliance
Packaging & Availability
- Packaging Type
- Packaging
920kg Spacekraft totes with Heat Pad (20 tote/20'FCL), 190kg Steel Barrel (80 barrels/20'FCL), 18.4kg of Plastic Pail 600 pails/20'FCL) and 22,400kg Flexibag with heat pad.
LABELING: Consists of Product Name, Net Content, Name and Address of Manufacturer, Name and Address of Consignee.Country of Origin, Best Before Date and Lot Code.
Storage & Handling
- Shelf Life
Stable up to 24 Months from Manufactured Date.
Store in a dry place at ambient temperature and not below 25°C and away from direct sunlight.