What is the ideal quality and characteristics of VCNO?
COLOR – Water White; 1 Yellow, 0.1 Red FREE FATTY ACID – 0.1 % maximum (as oleic) MOISTURE – 0.2 % maximum PEROXIDE VALUE – 0.5 mEq/kg maximum LAURIC FATTY ACID CONTENT – 45 – 53 % TOCOPHEROL (VIT. E) CONTENT – 40 mg/kg + What causes the yellow color in coconut oil? Bacteria contamination of the coconut meat before oil extraction. High process temperature. Therefore, for the coconut oil to be categorized as virgin, its color should be water white. + What processes were involved in producing our quality virgin oil? We have used the fresh-dried process route. This dry-process was chosen in particular because it minimizes significantly the occurrence of rancidity of the virgin coconut oil due to its very low moisture content. Exctracting of the oil from the fresh-dried ground coconut meat is done with very low heat involved to ensure us that the natural vitamin E (tocopherol), monolaurins, anti-oxidants and the fresh coconut “essence” is retained. We can assure you that our product is 100
