Specifications

Virgin Coconut Oil Specifications

The following specifications are based on commonly referenced industry and SNI-aligned values. Final specifications are confirmed per batch through COA and commercial agreement.

1. Organoleptic Properties

OdorFresh coconut aroma, free from rancidity

TasteNormal, characteristic coconut oil taste

ColorColorless to pale yellow, clear

2. Chemical Parameters

Moisture ContentMax 0.2%

Iodine Value4.1 – 11.0

Free Fatty Acid (FFA)Max 0.2%

Peroxide ValueMax 2.0 meq/kg

3. Fatty Acid Composition (%)

Caproic (C6:0)

ND – 0.7

Caprylic (C8:0)

4.6 – 10.0

Capric (C10:0)

5.0 – 8.0

Lauric (C12:0)

45.1 – 53.2

Myristic (C14:0)

16.8 – 21.0

Palmitic (C16:0)

7.5 – 10.2

Stearic (C18:0)

2.0 – 4.0

Oleic (C18:1)

5.0 – 10.0

Linoleic (C18:2)

1.0 – 2.5

Linolenic (C18:3)

ND – 0.2

4. Microbiological Parameters

Total Plate CountMax 10 colony/ml

5. Heavy Metals

Lead (Pb)Max 0.1 mg/kg

Copper (Cu)Max 0.4 mg/kg

Iron (Fe)Max 5.0 mg/kg

Cadmium (Cd)Max 0.1 mg/kg

Arsenic (As)Max 0.1 mg/kg

Note: ND = Not Detected. Specifications may vary slightly depending on processing method and customer requirements.

Simple Explanation

What these specifications mean

If you are not familiar with technical specifications, here is a simple way to understand what each parameter indicates when evaluating virgin coconut oil.

Moisture Content

Low moisture = better stability and longer shelf life.

FFA

Lower FFA = fresher oil and better processing quality.

Peroxide Value

Low value = oil is not oxidized or rancid.

Iodine Value

Confirms oil type and consistency.

Appearance & Aroma

Clear and fresh-smelling oil indicates good quality.

Fatty Acid Profile

High lauric acid confirms coconut oil authenticity.

Microbiology

Low count = clean processing.

Heavy Metals

Ensures safety for food and cosmetic use.

Simple takeaway

Low moisture = stable oil
Low FFA = fresher oil
Low peroxide = not oxidized
Clear + fresh smell = good quality
Consistent specs = reliable supplier