Product: Virgin Coconut Natural Oil DESCRIPTION Virgin Coconut Natural Oil (VCO) is a clear oil extracted by a special mechanical process from wet-dry processing of fresh coconut meat with or without retained coconut flavor. No chemical is added during processing. A. PHYSICAL APPEARANCE 1. Color and Appearance: water clear/ colorless (a fully transparent oil at above 30 degrees Celsius). 2. Flavor and Odor: free from rancid or sour taste, contains a mild-sweet coconut aroma. 3. Insoluble Impurities/ Extraneous Matter: maximum at 0,05% W/W. B. CHEMICAL CONTENT 1. Moisture: maximum at 0,1%. 2. Specific Gravity: 0,915-0,920 at 30 degrees Celsius. 3. Saponification Value: 248-265 mg KOH/g. 4. Acid Value: maximum at 0,5 mg KOH/g. 5. Peroxide Value: maximum at 2 mEq/kg. 6. Free Fatty Acid (Oleic Acid): maximum at 0,1%. 7. Free Fatty Acid (Lauric Acid): maximum at 0,07%. 8. Iodine Value: 5,0-11,0. C. MICROBIOLOGICAL Plate Count: maximum at 10 cfu/ml. D. INGREDIENT LIST Pure Coconut Oil at 100%. E. APPLICATION 1. Cosmetic. 2. Food. 3. Health. 4. Pharmaceutical. F. PACKAGING SIZE 15 Kilograms in a Pail. G. STORAGE CONDITION 1. Temperature: VCO shall be stored under a warm temperature (in-between 25 degrees -30 degrees Celsius). Important to note that VCO will solidify below 25 degrees Celsius. 2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. 3. Life: 24 months from the date of manufacture, under the recommended storage temperature condition.
Product: Refined, Bleached, And Deodorized Coconut Natural Oil DESCRIPTION Refined, Bleached, and Deodorized Coconut Natural Oil (RBD CNO) is a pure coconut oil obtained by bleached with bleaching earth, activated carbon and further deodorized process by steam. A. PHYSICAL APPEARANCE 1. Color and Appearance: clear yellow, fully liquid at above 26 degrees Celsius. 2. Flavor and Odor: bland neutral taste, free from rancid or sour taste, odorless, free from rancid odor. 3. Melting Point: 24-26 degrees Celsius. 4. Specific Gravity: 0,910-0,920 (25 degrees Celsius). 5. Sensory Color (Red): maximum at 1,5 (5,25-inch cell Lovibond). 6. Sensory Color (Yellow): maximum at 15,0 (5,25-inch cell Lovibond). B. CHEMICAL CONTENT 1. Moisture Content and Insoluble Impurities : maximum at 0,1%. 2. Iodine Value: maximum at 14,0. 3. Peroxide Value : maximum at 10,0 mEq O2/kg. 4. Saponification Value: 248-265 mg KOH/g. 5. Acid Value : maximum at 0,6 mg KOH/g. 6. Unsaponifiable Matter: maximum at 15,0 g/kg. 7. Refractive Index: 1.4480-1.4500. C. APPLICATION 1. Cosmetic. 2. Food. 3. Health. 4. Pharmaceutical. D. PACKAGING SIZE 1. 18 Litres in a Jerry Can. 2. 18 Litres in a Bag-In-Box. 3. 20 Litres in a Pail. E. STORAGE CONDITION 1. Temperature: RBD CNO shall be stored under a warm temperature (at 26 degrees Celsius). Important to note that RBD CNO will solidify below 24 degrees Celsius. 2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. 3. Life: 24 months from the date of manufacture, under the recommended storage temperature condition.
PRODUCT: Coconut Natural Oil DESCRIPTION Coconut Natural Oil (CNO) is a pure coconut oil derived from the wick, meat, and milk of the coconut palm fruit. A. PHYSICAL APPEARANCE 1. Color and Appearance: clear yellow, fully liquid at above 26 degrees Celsius. 2. Flavor and Odor: bland neutral taste, free from rancid or sour taste, odorless, free from rancid odor. 3. Melting Point: 24-26 degrees Celsius. 4. Specific Gravity: 0,908-0,921 (40 degrees Celsius/20 degrees Celsius). 5. Sensory Color (Red): maximum at 0,6 (5,25-inch cell Lovibond). 6. Sensory Color (Yellow): maximum at 15,0 (5,25-inch cell Lovibond). B. CHEMICAL CONTENT 1. Free Fatty Acid (Lauric Acid): maximum at 0,07%. 2. Peroxide Value: maximum at 1,0 mEq O2/kg when packed. C. APPLICATION 1. Cosmetic. 2. Food. 3. Health. 4. Pharmaceutical. D. PACKAGING SIZE 1. 18 Litres in a Jerry Can. 2. 18 Litres in a Bag-In-Box. 3. 20 Litres in a Pail. E. STORAGE CONDITION 1. Temperature: CNO shall be stored under a warm temperature (at 26 degrees Celsius). Important to note that CNO will solidify below 24 degrees Celsius. 2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. 3. Life: 24 months from the date of manufacture, under the recommended storage temperature condition. F. HALAL STATUS CNO is HALAL Certified.
Product: Refined, Bleached, And Deodorized Hydrogenated Coconut Natural Oil DESCRIPTION Refined, Bleached, and Deodorized Hydrogenated Coconut Natural Oil (RBD HCNO) is essentially an RBD CNO, however processed through Hydrogenated. A. PHYSICAL APPEARANCE 1. Color and Appearance: solid white fat with a clear texture and liquid in form when applied to heat. 2. Flavor and Odor: bland neutral taste, free from rancid or sour taste, odorless, free from rancid odor. 3. Melting Point: 30-34 degrees Celsius. 4. Sensory Color (Red): maximum at 1,2 (5,25-inch cell Lovibond). B. CHEMICAL CONTENT 1. Moisture Content and Insoluble Impurities : maximum at 0,1%. 2. Free Fatty Acid (Lauric Acid): maximum at 0,1%. 3. Iodine Value: maximum at 1,0. 4. Peroxide Value: maximum at 1,0 mEq O2/kg. 5. Solid Fat Content: 50%-60% at 20 degrees Celsius and 3%-8% at 30 degrees Celsius. C. APPLICATION 1. Cosmetic. 2. Food. 3. Health. 4. Pharmaceutical. D. PACKAGING SIZE 20 Kilograms in a Box. E. STORAGE CONDITION 1. Temperature: RBD HCNO shall be stored under a warm temperature (at 26 degrees Celsius). Important to note that RBD HCNO will solidify below 24 degrees Celsius. 2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. 3. Life: 24 months from the date of manufacture, under the recommended storage temperature condition.
Product: Coconut Sugar (natural Coconut Sugar) DESCRIPTION Coconut Sugar (Natural Coconut Sugar) is a natural sweetener made from the crystallized nectar produced through drying and boiling (dehydrating) the sap of the flower bud stem of the coconut palm tree. It is predominantly used as a one-to-one replacement for white and brown sugar, as it is simply applicable to normal recipes and has a yellow/ brown granule appearance. A. PHYSICAL APPEARANCE 1. Color and Appearance: yellow to red-brown and granulated texture. 2. Flavor and Odor: sweet & caramel natural coconut flavor, free from foreign or objectionable flavor/ odor. B. PURITY CONTENT 1. Ash: 1,49%. 2. Sugar as Sucrose: 70,12%. 3. Reducing Sugar: 2,94%. 4. Fructose: 0,82%. 5. Glucose Moisture: 0,68%. 6. Content: 1,65%. C. MICROBIOLOGICAL 1. Plate Count: maximum at 5,5 x 101 cfu/g. 2. Yeast: below 10 cfu/g. 3. Mold: 8,0 x 101 cfu/g. 4. Salmonella: absence (per 50 g). 5. Cu Element: not more than 10 mg/kg. 6. Pb Element: not more than 0,0001%. D. INGREDIENT LIST Coconut Sugar at 100% without any blending and without any foreign material and without any black particle (beetle/ worm, etc.). E. APPLICATION 1. Cosmetics. 2. Food. 3. Health. 4. Pharmaceutical. F. PACKAGING SIZE 20 Kilograms in a Sack. G. STORAGE CONDITION 1. Temperature: coconut sugar shall be stored under a warm temperature (in-between 25 degrees-30 degrees Celsius). 2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. 3. Life: 24 months from the date of manufacture, under the recommended storage temperature condition.
PRODUCT: Coconut Milk (ultra-high Temperature) DESCRIPTION Coconut Milk is a creamy white, sterilized and homogenized product from the natural extract of coconut kernel. It is Ultra-High Temperature (UHT) processed and aseptically packed. A. PHYSICAL APPEARANCE 1. Color and Appearance: creamy white. 2. Flavor and Odor: sweet natural coconut flavor, free from foreign or objectionable flavor/ odor. 3. Viscosity: pourable, not more than 2.000 at 25+/-1 degrees Celsius. 4. Specific Gravity: 1.000-1.010 at 25+/-1 degrees Celsius. B. CHEMICAL CONTENT 1. Dry Matter: 28,4-34%. 2. Fat Content: 24,0+/-1%. 3. Free Fatty Acid (Lauric Acid): maximum at 0,10%. 4. Peroxide Value : maximum at 2,0 mEq/kg. 5. pH (10% solution): 6,0-6,4. C. MICROBIOLOGICAL Commercial Sterility: commercially sterile. D. INGREDIENT LIST 1. Coconut Extract. 2. Water. 3. Stabilizer. E. APPLICATION 1. Cosmetic. 2. Food. 3. Health. 4. Pharmaceutical. F. PACKAGING SIZE 1. 200 Mililitres in a Carton. 2. 1.000 Mililitres in a Carton. G. STORAGE CONDITION 1. Temperature: coconut milk shall be stored under a warm temperature (in-between 25 degrees Celsius-30 degrees Celsius). Important to note that coconut milk will cause irreversible separation of the product if temperature is less than 4 degrees Celsius. 2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. Important to note that after opening, do refrigerate and consume within 3 days. 3. Life: 15 months from the date of manufacture, under the recommended storage temperature condition. H. HALAL STATUS Coconut Milk is HALAL Certified.
Product: Desiccated Coconut - Unsweetened Low Fat Flour (fine-grade) DESCRIPTION Desiccated Coconut is the de-shelled, pared, washed, milled, blanched, dried, sifted, hygienically-packed meat of the fresh and mature fruit of the coconut. A. PHYSICAL APPEARANCE 1. Color and Appearance: white, free from yellow specs or other discolorations. 2. Flavor and Odor: mild & sweet natural coconut flavor, free from foreign or objectionable flavor/ odor. 3. Size: fine granules of coconut. 4. Granulation: 1. Mesh 7 (2,8 mm): 0-0%. 2. Mesh 14 (1,4 mm): maximum at 10%. 3. Mesh 18 (1,0 mm): maximum at 30%. 4. Pan: 65-80%. B. CHEMICAL CONTENT 1. Moisture: maximum at 4,0%. 2. Fat: 50+/-5% on a dry-basis. 3. Free Fatty Acid (Lauric Acid): maximum at 0,10% on a dry-basis. 4. Residual:
Product: Desiccated Coconut - Unsweetened Low Fat Flour (extra-fine Grade) Description Desiccated Coconut is the de-shelled, pared, washed, milled, blanched, dried, sifted, hygienically-packed meat of the fresh and mature fruit of the coconut. A. PHYSICAL APPEARANCE 1. Color and Appearance: white, free from yellow specs or other discolorations. 2. Flavor and Odor: mild & sweet natural coconut flavor, free from foreign or objectionable flavor/ odor. 3. Size: extra-fine granules of coconut. 4. Granulation: 1. Mesh 18 (1,0 mm): maximum at 25%. 2. Pan: 75-100%. B. CHEMICAL CONTENT 1. Moisture: maximum at 2,5%. 2. Fat: 50 +/-5% on a dry-basis. 3. Free Fatty Acid (Lauric Acid): maximum at 0,10% on a dry-basis. 4. Residual: free ppm SO2. 5. pH: 6,1-6,7 at 10% dispersion filtrate. 6. Aflatoxins: none detected. 7. Organophosphorus Pesticide Residues: none detected. C. MICROBIOLOGICAL 1. Plate Count: maximum at 5.000 cfu/g. 2. Yeast: maximum at 50 cfu/g. 3. Mold: maximum at 50 cfu/g. 4. Enterobacteriaceae 100: maximum at 100 cfu/g. 5. Escherichia Coli (Type I) : negative/10 g. 6. Salmonella: negative/50 g. D. INGREDIENT LIST Raw Coconut. E. APPLICATION 1. Cosmetics. 2. Food. 3. Health. 4. Pharmaceutical. F. PACKAGING SIZE 25 Kilograms in a Sack. G. STORAGE CONDITION 1. Temperature: desiccated coconut shall be stored under a cool temperature (in-between 10 degrees-15,5 degrees Celsius). 2. Placement: at a cool, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. Important to note that desiccated coconut is not to be stored in a high moisturized area. 3. Life: 12 months from the date of manufacture, under the recommended storage temperature condition.
PRODUCT: COCONUT JELLY (NATA DE COCO) DESCRIPTION Coconut Jelly (Nata De Coco) is a white fibrous product made from the fermentation of coconut cream, reinforced with acetic acid, sugar, nutrients, and Acetobacter Xylium bacteria (Komagataeibacter Xylinus). A. PHYSICAL APPEARANCE 1. Color and Appearance: white cubes in transparent sugar light syrup. 2. Flavor and Odor: sweet, tart and soft, with fiber taste, free from foreign or objectionable flavor/ odor. B. CHEMICAL CONTENT 1. Acidity (Citric Acid): 0,04%. 2. pH: 3,70-4,00. 3. Brix of Sugar: 11,0-13,0. 4. Drained Weight: 65-70% of Net Weight. 5. Sodium Benzoate: 0,015%. C. MICROBIOLOGICAL 1. Plate Count: maximum at 2,0 x 10x2 colony/g. 2. Coliform: below 3 MPN/g. 3. Mold: maximum at 50 colony/g. 4. Yeast: maximum at 50 colony/g. D. INGREDIENT LIST 1. Nata De Coco. 2. Sugar. 3. Water. 4. Citric Acid. 5. Sodium Benzoate. 6. Vanilla Flavor. E. APPLICATION 1. Cosmetics. 2. Food. 3. Health. 4. Pharmaceutical. F. PACKAGING SIZE 1. 220 Grams in a Cup for Lychee Flavor. 2. 360 Grams in a Pouch for Lychee Flavor. 3. 1.000 Grams in a Pouch for Plain Flavor. 4. 1.000 Grams in a Bucket for Plain Flavor. G. STORAGE CONDITION 1. Temperature: coconut jelly shall be stored under a warm temperature (in-between 25 degrees-30 degrees Celsius). 2. Placement: at a warm, dry, and clean environment, free from foreign odor and out of direct heat/ sunlight. 3. Life: 18 months from the date of manufacture, under the recommended storage temperature condition.
PRODUCT: COCONUT MILK POWDER DESCRIPTION Coconut Milk Powder is a fine, white powder made of coconut that is derived from a drying process (pasteurized and dried-spray) of the coconut kernels natural extract. Product is sealed and packed under a hygienic condition and after being pulverized, it will become a free-flowing powder. A. PHYSICAL APPEARANCE 1. Color and Appearance: creamy white and free flowing powder. 2. Flavor and Odor: sweet natural coconut flavor, free from foreign or objectionable flavor/ odor. B. CHEMICAL CONTENT 1. Fat: 65,0+/-5%. 2. Moisture: maximum at 3,0%. 3. Free Fatty Acid (Lauric Acid): maximum at 0,1%. 4. pH (10% solution): 6,0-6,7. 5. Soluble Solid (10% solution): 3,0-5,0. C. MICROBIOLOGICAL 1. Plate Count: maximum at 5.000 cfu/g. 2. Enterobacteriaceae: maximum at 100 cfu/g. 3. Yeast: maximum at 50 cfu/g. 4. Mold: maximum at 50 cfu/g. 5. Escherichia Coli: absence (per 25 g). 6. Salmonella: absence (per 25 g). D. INGREDIENT LIST 1. Coconut Extract at 80%. 2. Maltodextrin. 3. Sodium Caseinate (Dairy Milk Protein). E. APPLICATION 1. Cosmetic. 2. Food. 3. Health. 4. Pharmaceutical. F. PACKAGING SIZE 1. 20 Grams in a Sachet. 2. 1.000 Grams in a Sachet. G. STORAGE CONDITION 1. Temperature: coconut milk powder shall be stored under a cool temperature (in-between 20 degrees-25 degrees Celsius). 2. Placement: at a cool, dry, and clean environment free from foreign odor and out of direct heat/ sunlight. Important to note that coconut milk powder may be harden if exposed to air at prolonged periods as it is highly hygroscopic. 3. Life: 24 months from the date of manufacture, under the recommended storage temperature condition. H. HALAL STATUS Coconut Milk Powder is HALAL Certified.
