Coconut Oil

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Last update: 2017-12-19 15:47
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Product details
Coconut oil can be extracted through "dry" or "wet" processing. Dry processing requires the meat to to be extracted from the shell and dried using fire, sunlight or kilns to create copra.[2] The copra is pressed or dissolved with solvents, producing the coconut oil and a high protein, high fiber mash. The mash is of poor quality for human consumption and is instead fed to ruminants; there is no process to extract the protein from the mash. The preparation and storage of copra often occurs in unhygienic conditions which results in a poor quality oil that requires refining before consumption. A considerable portion of the oil extracted from copra is lost due to spoilage, consumption by insects and rodents, and during the extraction process. All "wet" process involves raw coconut rather than dried copra, using the protein in the coconut to create an emulsion of the oil and water. The more problematic step is breaking up the emulsion to recover the oil. Originally this was done through lengthy boiling, but this produces a discolored oil and is not economical; modern techniques uses centrifuges and various pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, or some combination of them. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10-15% lower yield, even compared to the losses due to spoilage and pests with dry processing. Wet processes also requires an expensive investment of equipment and energy, incurring high capital and operating costs.

Proper harvesting of the coconut (the age of a coconut can be 2 to 20 months when picked) makes a significant difference in the efficacy of the oil making process and the use of a centrifuge process makes the best final extracted product. Copra made from immature nuts is more difficult to work with and produces an inferior product with lower yields.[4] Conventional coconut oil uses hexane to extract up to 10% more oil than just using rotary mills and expellers. The oil is then refined to remove certain free fatty acids, in order to reduce susceptibility rancidification. Other processes to increase shelf life include using copra with a moisture content below 6%, keeping the moisture content of the oil below 0.2%, heating the oil to 130–150 °C (266–302 °F) and adding salt or citric acid.[5] Virgin coconut oil (VCO) can be produced from fresh coconut meat, milk or residue. Producing it from the fresh meat involves removing the shell and washing, then either wet-milling or drying the residue and using a screw press to extract the oil. VCO can also be extracted from fresh meat by grating and drying it to a moisture content of 10-12%, then using a manual press to extract the oil. Producing it from coconut milk involves grating the coconut and mixing it with water, then squeezing out the oil. The milk can also be fermented for 36-48 hours, the oil removed and the cream heated to remove any remaining oil. A third option involves using a centrifuge to separate the oil from the other liquids. Coconut oil can also be extracted from the dry residue left over from the production of coconut milk.
Product Specification/Models
Crude Coconut Oil

PRODUCT SPECS AS PER STANDARD PORAM/ FOSFAM/ MEOAM SPECIFICATION

test method VALUE

Specific gravity @25°C USP 0.917.0.922Iodine value USP 6.0 – 11.0Free Fatty Acid AOCS Ca 5a-40 max. 6%Moisture & Volatiles AOCS Ca 2b-38 max. 0,05Color Gardner AOCS Ca 1a-64 max 6

Appearance Manilayell, solid to semi-solid, lard-like Odor characteristic



Specifications of Crude Coconut Oil:

FFA (as Lauric) 3.5% - 5% Max
Colour in l" scale as Y + 5R 20
Relative Density at 30'C 0.915 to 0.920
Refractive Index at 40' C 1.4480 to 1.4492
Matter Volatile & Impurities 0.5%
Iodine Value 7 to 11 Max
Saponification Value 248 to 264
Origin Far East
Packing Bulk

Coconut oil for human consumption and for use in production of margarine , ice cream or chocolate to be delivered in 20 FCL

ITEM RBD COCONUT OIL


SPECIFICATIONS Free Fatty Acid : 0.04 max,
Iodine Value : 10 max,
Moisture & Impurities : 0.1 max,
Colour : 0.5R max, 4Y max,
Specific gravity : 0.9 - 0.9115,
Melting Point : 21-25 Celcius Degree,
Boiling Point : > 450 Celcius Degree
Saponification Value : 260.43,
Unsaponiviable Matter Value : 8.96


GRADE FOOD GRADE - A QUALITY

PACKING New Rheem Drum 190 kgs/drum
Flexybag 20 MT/Fxbag

Coconut Acid Oil

Specs :
Free fatty acid as lauric : 59.0% (max)
Moisture content and Volatile Matter (max):2.0%
Melting Point, C : 23 - 26 C
Acid Value (min) : 180
Saponifiable Matter (min) % : 95.0%
Saponification Value,mg KOH/g : 240.0 (min)
Iodine Value : 7 - 16
Peroxide Value : 5.0 max
Colour : Black
Odor : Unpleasant acidic odor

CFAD, Coconut Fatty Acid Distillate

Specs :
Color Red / Yellow,(1"Cell) max : 7.0 / 40.0
Moisture Content and Volatile Matter, (max)% :1.0-2.0%
Free Fatty Acid (as Lauric Acid),(max)% :80.0%
Free Fatty Acid (as Oleic Acid) : 90.00
Melting Point, C : 24 - 26 C
Saponification Value : 250 - 264
Iodine Value : 13.50
Peroxide Value (max) : 2.1%
Soap Content : 0
Odor : Peculiar Coconut Oil Odor


DISTILLED COCONUT FATTY ACID (DCFA)

SPECS:

Titer, deg C : 22 - 26
Iodine Value : 13 max
Acid Value : 260 - 275
Saponification Value : 261 - 276
Colour 5 1/4" Lovibond Cell : 1 max Red / 10 max Yellow
C6 : 0.5 max
C8 : 5 - 8
C10 : 5 - 9
C12 : 46 - 52
C14 : 15 - 20
C16 : 6 - 11
C18 : 1 - 4
C18:1 : 5 - 11
C18:2 : 3 max

Colour : Liquid - Clear / Semi-solid : Snow White
Packing : Flexibag



RBD COCONUT OIL

Rbd oil is used in the production of coconut-based specialty fats such as margarine, shortening, creaming fats, ice cream fats, milk, coffee creamer. Ideal for deep frying as it does not alter the taste of the processed food.

Color (5.25 Lovibond Cell) : 1.0 max RED
10.00 max YELLOW

Fatty Acid Composition : (Actual Analysis)

Caproic Acid, C6 : 0.4%
Caprylic Acid, C8 : 6.5%
Capric Acid, C10 : 5.6%
Lauric Acid, C12 : 44.8%
Myristic Acid, C14 : 19.8%
Palmitic Acid,C16 : 10.4%
Stearic Acid,C18 : 2.9%
Oleic Acid,C18:1 : 7.6%
Linoleic Acid,C18:2 : 2.0%

Solid Fat Content at 10 degrees Celsius : 100%
20 degrees Celsius : 30.8%
25 degrees Celsius : 0%

CRUDE COCONUT OIL

SPECS;

Free Fatty Acid (as Oleic) : 3.40 - 5.00 max
Color (Lovibond) : 8.0 Red / 5.0 Yellow
Moisture & Volatile Matter : 0.50% max
Iodine Value : 8.00 - 10.0 max
Solid Impurities : 0.10@ max
Melting Point : 24 C

Packing : Flexibag

ORGANIC CERTIFIED VIRGIN COCONUT OIL
(ECOCERT SA CERTIFIED)

SPECS:

Color : Colorless, transparent liquid
Flavor and Aroma : Mild, fresh and characteristic of
coconut with no-off odor.
Iodine Value : 5.0 - 10.0
Peroxide Value meq/kg : None Detected
Free Fatty Acid : 0.10% max
Melting Point : 26 deg C
Unsaponifiable Matter : Not more than 18g/k
Moisture & Impurities : 0.10% max
Saponification Value : 240 - 265

Fatty Acid Composition, %

Caproic : 0 - 0.7
Caprylic : 4.6 - 10.0
Capric : 5.9 - 8.0
Lauric : 45.1 - 56.4
Myristic : 16.8 - 21.0
Palmitic : 7.5 - 10.2
Palmitoleic : Not detected
Stearic : 2.0 - 4.0
Oleic : 5.0 - 10.0
Linoleic : 1.0 - 2.5
Linolenic : 0 - 0.2
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