RBD Coconut Oil is a light yellow liquid obtained from the processing of copra coconut meat through the RBD (Refining, Bleaching, and Deodorizing) process to produce High Quality Coconut Oil, with no taste, odorless, and stable at high temperatures. Suitable for use as cooking oil, raw material in industrial food processing, soap making materials, cosmetics, and pharmaceuticals.
Appearance : Fully liquid at above 26 C, clear yellow
Melting point : 24-26 C
Specific gravity @25 C : 0.910 - 0.920
Colour (5 1/4 inch cell Lovibond) : Red : 1.5 maximum, Yellow : 15.0 maximum
Taste : Bland neutral taste, free from rancid or sour taste
Odour : Odorless, free from rancid odour
1. Moisture Content and Insoluble Impurities % : 0.1 maximum
2. Iodine Value : 14.0 maximum
3. Peroxide Value, meq O2/kg : 10.0 maximum
4. Saponification Value, mg KOH/g : 248 - 265
5. Acid Value, mg KOH/g : 0.6 maximum
6. Refractive Index : 1.4480 - 1.450
Virgin Coconut Oil (VCO) is a clear oil extracted by a special mechanical process from wet/dry processing of fresh coconut meat without adding any chemicals during processing. VCO fatty acids are easily digested by the body so that they can be a source of energy without causing fat accumulation. VCO is good for diet, especially in accelerating energy absorption. VCO is able to maintain skin moisture, can be used to maintain healthy skin and head.
1. Colour : Water Clear ( a fully transparent oil at above 30 C)
2. Taste : Free from rancid or sour taste
3. Odour : Free from rancid odour
4. Impurities % : 0.05 max
5. Moisture content % : 0.1 max
6. Saponification value : 248-265
Desiccated Coconut is the de-shelled, pared, washed, milled, blanched, dried, sifted, hygienically packed meat of the fresh and mature fruit of coconut. Desiccated coconut is consistently produced and handled under conditions meeting Codex General Principles of Food Hygiene, EU & FDA Good Manufacturing Practices, and comply with all current national and international food legislations.
Colour : White, free from yellow specs or other discolourations
Flavour/Odour : Mild and sweet characteristic of coconut, free foreign flavour and odours
Moisture Content, % : 3.5 maximum
Total Fat (Dry basis), % : 65 �±5
Free Fatty Acid (as lauric) Dry basis, % : 0.10 maximum
Residual SO2, mg/Kg : 50.0 maximum
pH (10% dispersion filtrate) : 6.1 - 6.7
Desiccated Coconut is the de-shelled, pared, washed, milled, blanched, dried, sifted, hygienically packed meat of the fresh and mature fruit of coconut. Desiccated coconut is consistently produced and handled under conditions meeting Codex General Principles of Food Hygiene, EU & FDA Good Manufacturing Practices, and comply with all current national and international food legislations.
Colour : White, free from yellow specs or other discolourations
Flavour/Odour : Mild and sweet characteristics of coconut, free of foreign flavours and odours
Total Fat : 50 �±5 % (Dry basis)
pH : 6.1-6.7
Free Fatty Acid (as lauric) Dry basis, % : 0.10 maximum
LFDC Fine
1. Size : Fine granules of coconut
2. Granulation
No. of sieves (ASTM) % Retained On
Mesh 7 (2.8 mm) : 0-0
Mesh 14 (1.4 mm) : 10 maximum
Mesh 18 (1.0 mm) : 30 maximum
Pan : 65 - 80
3. Moisture Content, % : 4.0 maximum
4. Residual SO2, ppm : <10
LFDC Extra Fine
1. Size : Extra fine granules of coconut
2. Granulation No. of sieves (ASTM)
% Retained On
Mesh 18 (1.0 mm) : 25 max
Pan : 75 100
3. Moisture Content, % : 2.5 maximum
4. Residual SO2, ppm : Free
