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Standard Specifications
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1. PHYSICAL CHARACTERISTICS |
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Color and Appearance |
Colorless, free of sediment. Considered to be a "solid fat" at temperature less than 25oC |
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Flavor and Taste |
Mild, fresh and characteristics of coconut, clean tasting, free from rancid odor or taste. |
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2. CHEMICAL SPECIFICATIONS |
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Iodine |
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8.0 max |
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Free Fatty Acid (as lauric acid) |
0.15% max |
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Moisture & Impurities Melting |
0.10% max |
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Peroxide, meq/kg |
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Not detected |
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Melting Point |
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25 – 26 oC |
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Saponification |
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248.0 – 265.0 |
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Unsaponifiable |
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Not more than 18g/k |
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3. MICROBIOLOGICAL SPECIFICATIONS |
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Aerobic Plate Count |
≤ 1000 (cfu/g) |
Mold Count |
≤ 100 (cfu/g) |
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Coliform |
≤ 3 mpn/ml |
E.Coli |
Absent/negative |
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Yeast Count |
≤ 100 (cfu/g) |
Salmonella |
Absent/negative |
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4. NUTRITION ANALYSIS, amount per 15ml (1 tbsp. serving) |
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Calories from fat saturated |
125 Cal |
Vitamin C |
0 mg |
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Protein |
0 g |
Calcium |
0 mg |
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Dietary fiber |
0 g |
Iron |
0 mg |
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Sugar |
0 g |
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Cholesterol |
0 mg |
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Total fat |
14 g |
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Fatty acid composition |
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MYRISTIC |
19.50% |
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LAURIC |
min 49% |
PALMITIC |
7.80% |
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CAPRYLIC |
4.00% |
STEARIC |
2.50% |
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CAPROIC |
0.20% |
OLEIC (UNSAT’D) |
4.60% |
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CAPRIC |
4.40% |
LINOLEIC |
0.60% |
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