Coconut oil is rich in medium chain fatty acids and most of the fatty acids in coconut oil are saturated fatty acids.

ORIGIN: Extracted from fresh coconuts, harvested from coconut plantations & small holder gardens in Sri Lanka

INGREDIENTS: 100 % pure Coconut

PROCESSING: Virgin Coconut oil is obtained by mechanical process without subjecting to any chemical changes by applying mild heat treatment not exceeding 50 °C, which have been purified by physical process such as filtration

FLAVOR : Natural aroma & flavor of coconut oil; free from off flavor including rancidity

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

COLOUR : Crystal clear

ODOUR: Specific coconut aroma.



Colour 25mm cell on the Lovibond colour Scale expressed in Y 5R , not deeper than: 1

Relative Density at 30 °C : 0.920

Refractive Index at 40 °C :    ND

Moisture & other matter volatile at 105 °C, max. : 0.1

Insoluble Impurities % by mass, max. : < 0.02

Free fatty Acids, calculated as lauric acid % by mass, max :  0.04

Iodine Value: 6.4

Saponification Value:  >255

Unsaponifiable Matter % by mass, max. : <0.2

Mineral acidity: Nil

Peroxide Value : 0.meq02/kg in 10g

Melting Point : 25

Polenske Value :20.1

Richest Miessel Value : 8.5  (0.9 Y 0.1R)


Composition of fatty acids of Virgin Coconut Oil -Method of Testing : AOAC (1990)

Caproic acid (C6)               0.2%

Caprylic acid (C8)              7.8%

Capric acid (C10)               6.5%

Lauric acid (C12)                56%

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%



Energy Capacity 125 cal

Total Fat 14 g

Cholesterol 0mg

Sodium 0mg

Carbohydrate 0g

Protein 0mg