Кокосовое масло 100 мл 100% холодного прессования (62001030057)

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Product Overview

Description


 

Coconut oil extra virgin in bulk pure cooking oil Food Grade

Introduction: 

1. Supply directly, cheap price

2. Whitening, moisturizing skin, skin care

3. Repair hair,hair care

4. OEM/ODM

5. Massage

6. Lost weight

ItemStandard
AppearancePaless clear liquid to white solid liquid
Moisture & other Volatile matter0.11%
Acid Value0.4
Iodine Value5.76
Saponification Value252.8
Peroxide value0.19 meq/100g
Unsaponifiable matter 0.096 %
Color in 1” cell Lovibond Tintometer0.5
Refractive Index at 40 c1.448
Caproic Acid0.350%
Caprylic Acid7.443%
Capric Acid6.025%
Lauric Acid48.984%
Packing 20kg/carton

 

 

Coconut Oil, RBD (Organic)

INGREDIENT SPECIFICATION:Coconut Oil, Organic RBD
CERTIFICATE OF ANALYSIS:Each shipment to include certificate.
DESCRIPTION:This oil is expeller pressed, extracted and refined, bleached and deodorized (RBD) in a process that does not involve solvents or other chemical processes.
APPEARANCE, FLAVOR & COLORCoconut oil is solid below and liquid above room temperature because it consists mostly of short chain fatty acids. Flavor and odor are bland. Color, Lovibond = 1.5 red Max.
AVERAGE ANALYSIS:
IODINE VALUE: Max. 12
PEROXIDE VALUE: Max. 1.0
ACID VALUE: Max. 0.10
SPECIFIC GRAVITY: 0.908 – 0.921
MELT POINT 75 – 80° F
SOLID FAT CONTENT:  
   50° F 78.5 – 87.5%
   70° F 28.0 – 35.0%
   80° F Max. 1.0%
STORAGE:Store at 65-75°F in a dry and odor-free environment. Best if used within 18 months from the date of manufacture in unopened containers.
USAGE:Frequently used in food and cosmetic applications due to its long shelf life, resistance to oxidation and other desirable physical properties.
MARKINGS:As per the buyer specification suggested:

 

  • COUNTRY OF ORIGIN
  • MANUFACTURER
  • IMPORTER
  • BATCH NUMBER
  • PURCHASE ORDER NUMBER
  • JULIAN DATE
PACKAGING:Drums and Pails and customers demands
DOCUMENTS:Lot or batch numbers

 

Date of Manufacture

Certificate of Analysis

Kosher Certificate, if required

 

=========================================

 

  • ORIGIN

    Extracted from fresh coconuts, harvested from coconut gardens in Thailand

  • INGREDIENTS

    100 % pure Coconut

  • PROCESSING

    Virgin Coconut oil is obtained by mechanical process without subjecting it into any chemical changes by applying mild heat treatment not exceeding 50 0C, which have been purified by physical process such as filteration.

  • FLAVOR

    Natural aroma of coconut oil free from off flavor including

  • TEXTURE

    Typical physical characteristic of coconut oil be free from adulterants, water, visible sediments, added colouring and flavoring substances, extraneous matter & chemicals.

  • COLOUR

    Crystal clear

  • ODOUR

    Specific to coconut aroma.

 

 

 

PHYSICAL & CHEMICAL STANDARDS

Colour 25mm cell on the lovibond colour Scale in Y+5R , not deeper than(0.9 Y+0.1R)
Relative Density at 30 0C0.920
Relative Index at 40 0C                ND
Moisture %( matter volatile at 105 0 C,max)0.1
Insoluble Impurities % by mass,max< 0.02
Free fatty Acids,calculated as lauric acid %

 

bymass,max

0.04
Iodine Value6.4
Saponification Value>255
Unsaponifiable Matter % by mass,max<0.2
Mineral acidityNil
Peroxide Value0.meq02/kg in 10g
Melting Point25
Polenske Value20.1
Richest Miessel Value8.5  (0.9 Y+0.1R)

 

 

 

 

Fatty Acid Composition of Virgin Coconut Oil Method of Test : AOAC (1990)

Fatty AcidPercentage
Caproic acid (C6)0.2%
Caprylic acid (C8)7.8%
Capric acid (C10)6.5%
Lauric acid (C12)5,06%
Myristic acid (14)19.5%
Palmitic acid ((C16)6.5%
Stearic acid (C18)1.9%
Pleic acid (C18:2)4.5%
Linoleic acid (C18:2)2.5%
 

NUTRIITIONAL FACTS

Typical Nutritional /per14 ml
Energy Capacity125 cal
Total Fat14 g
Cholesterol0mg
Sodium0mg
Carbohydrate0g
Protein0mg

 

 

 

 

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62001030057
0.0091 s.