Virgin Coconut oil
Virgin coconut oil is an edible oil extracted from the kernel or meat of matured coconut harvested from the coconut palm. Throughout the tropical world it has provided the primary source of fat in the diets of millions of people for generations. It has various applications in food, medicine, and industry. Coconut oil is very heat stable so is suited to methods of cooking at high temperatures like frying. Because of its stability it is slow to oxidize and thus resistant to rancidity, lasting up to two years due to high saturated fat content. Numerous governmental agencies and medical organizations recommend against the consumption of significant amounts of coconut oil due to the high saturated fat content.
Coconut oil can be extracted through "dry" or "wet" processing. Dry processing requires the meat to be extracted from the shell and dried using fire, sunlight or kilns to create copra. The copra is pressed or dissolved with solvents, producing the coconut oil and a high protein, high fiber mash.
- Quality Characteristics Colour: water clean
- Free Fatty Acid: <=0.5 %
- Peroxide Value: <=3 meq/kg oil
- Total Plate Count: <10 cfu
- Odour and Taste: Free from foreign and rancid odour and taste
- Matter volatile at 105oC: 0.2%
- Iron:(Fe): 5 mg/kg
- Copper:(Cu): 0.4 mg/kg
- Lead:(Pb): 0.1 mg/kg
- Arsenic:(As): 0.1 mg/kg