Coconut oil

Reference Documents and Specifications

• WHO/FAO Codex Alimentarius standard 124-1981 for edible coconut oil,
  Revision 1 (1989); CAS No. 8001-31-8; and NZ Ministry of Health Microbiological Reference Criteria for Food, October 1995.

Description

• Virgin coconut oil is derived from the kernel of the coconut (cocos nucifera).

Oil Identity characteristics

• Relative density (40°C/water at 20°C): 0.908–0.921
• Refractive index (n_D40°C): 1.448–1.450
• Saponification value (mg KOH/g oil): 248–265
• Iodine value (Wijs): 6-11
• Unsaponifiable matter: Not more than 15 g/kg
• Reichert value: 6–8.5
• Polenske value: 13-18