| ≥1 piece |
|
Parameter |
Standards |
Analysis Results |
Test Method |
|
Physico-chemical |
|
|
|
|
Moisture content, % |
0.10% Maximum |
0.08% |
Oven method |
|
Free fatty acid (as lauric acid), % |
0.15% Maximum |
0.13% |
Titration |
|
Peroxide value, meq/ kg |
3.0 Maximum |
0% |
Titration |
|
Microbiological |
|
|
|
|
Total Plate Count, cfu/ml |
<100 |
<10 |
BAM, Ch. 3 |
|
Coliform, cfu/ml |
<10 |
<10 |
BAM, Ch 4 |
|
Mold and Yeast Count, cfu/ml |
<10 |
<10 |
BAM, Ch 18 |
|
E. coli |
Negative |
Negative |
BAM, Ch 4 |
|
Salmonella |
Negative |
Negative |
BAM, Ch 5 |
|
Sensory Evaluation |
|
|
|
|
Appearance |
Clear, Colorless to light yellow liquid, free from any sediments and any foreign matter |
Clear, Colorless to light yellow liquid, free from any sediments and any foreign matter |
|
|
Taste |
Characteristics of coconut, free from any rancid or off taste |
Characteristics of coconut, free from any rancid or off taste |
|
|
Odor |
With natural, fresh, strong coconut scent, free from any rancid or off odor |
With natural, fresh, strong coconut scent, free from any rancid or off odor |
|