Coconut trees and commercial plantations flourish in Sri Lanka. Many enterprises have sprouted up as a result of the use of coconut as a raw material. Coconut oil is extracted from the coconut kernel for both domestic and international use. Virgin coconut oil is high in medium chain fatty acids, mainly lauric acid, minerals, vitamins, and antioxidants, and is derived from fresh coconut body. It includes roughly 50% lauric acid, which has benefits comparable to those found in mother’s milk, including some immune-boosting properties. Virgin coconut oil is commonly used in cosmetics, infant/baby food, ice cream, frozen desserts, and confectioneries.

Virgin Coconut Oil – Product Specification
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.

PHYSICAL & CHEMICAL STANDARDS
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%

NUTRIITIONAL FACTS per 14 ml
Energy Capacity 125 cal
Total Fat 14 g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 0g
Protein 0mg