Caproic acid C 6:0 0.4 - 0.6
Caprylic acid C 8:0 4.6 - 10
Capric acid C 10:0 5.0 - 8.0
Lauric acid C 12:0 45.1 - 53.2
Myristic acid C 14:0 16.8 - 21.0
Palmitic acid C 16:0 7.5 - 10
Stearic acid C 18:0 2.0 - 4.0
Oleic acid C 18:1 5.0 - 10.0
Linoleic acid C 18:2 1.0 - 2.5
Other C 18:3 C 24:1 < 0.5
Chemical and Physical Characteristics
Relative density (40°C/water at 20°C) 0.908 – 0.921
Refractive index (nD40°C) 1.448 – 1.450
Saponification value (mg KOH/g oil) 248 – 265
Iodine value (Wijs) 6.3 – 10.6
Unsaponifiable matter Not more than 15 g/kg
Quality characteristics
Characteristics Requirements
Clarity A fully transparent oil at or above 30°C
Colour (Platinum-cobalt scale) 50 maximum
Odour and Taste Mild fresh coconut(free from smoky, soapy, rancid or foreign notes)
Free fatty acids, as lauric acid 0.3% maximum on packing for export
Peroxide value Not more than 15 millequivalents of active oxygen per kg.
Filtration test (250 ml sample) Leaves no residue or staining on a Whatman No. 4 (or equivalent) Filter paper