Mahavir Coconut Industries

1. Scope

This Standard applies to virgin coconut oil.

2. Description

Coconut oil is derived from the kernel/meal/copra of the coconut (Cocos nucifera L.). Virgin coconut oil is obtained from the fresh and mature kernel of coconut by mechanical or natural means with or without the application of heat, which does not lead to alteration of the oil. Virgin coconut oil is suitable for human consumption in its natural state.

3. Essential Components and Quality Factors

	Identity Characteristics	Interim APC Standards
	Relative density	0.915-0.920
	Refractive index at 40oC	1.4480-1.4492
	Moisture % wt. max.	0.1-0.5
	Insoluble impurities per cent by mass max.	0.05
	Saponification Value	250-260min
	Iodine Value	4.1-11.00
	Unsaponifiable matter % by mass.max.	0.2-0.5
	Specific gravity at 30 deg./30 deg.C	0.915-0.920
	Acid Value max	0.5
	Polenske Value min.	13


GLC Ranges of Fatty Acid
Composition (%)
	C 6:0	0.4-0.6
	C 8:0	5.0-10.0
	C 10:0	4.5-8.0
	C 12:0	43.0-53.0
	C 14:0	16.0-21.0
	C 16:0	7.5-10.0
	C 18:0	2.0-4.0
	C 18:1	5.0-10.0
	C 18:2	1.0-2.5
	C 18:3-C 24:1	<0.5

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

Contaminants
	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

4. Food Additives

None Permitted

5. Hygiene

It is recommended that the product be prepared in accordance with the GMP and HACCP standards