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FDA Registered Coconut Oil - Edible No. 76, All Natural
cGMP Proven Quality COCONUT OIL - EDIBLE NO. 76 |
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GENERAL INFORMATION
Coconut Oil - Edible No.76
Welch Holme Clark Inc is a well established supplier of vegetable oils.
Coconut oil is made by pressing the coconut meat ("copra"). Used in frying and as an ingredient in many
packaged goods. Because this oil is high in saturated fats, many food makers are replacing it with more costly unsaturated oils.
Coconut oil is rich in short and medium chain fatty acids. Lauric acid, the major fatty acid from the fat of the
coconut, has long been recognized for the unique properties that it lends to non-food uses in the cosmetic
and soap industry. It is extensively used in soap making for it's lather and moisturizing properties and in
lotions and creams. Coconut oil is often described by it's melting point. 76 degree coconut oil will begin to
solidify between 72 and 78 degrees. Soap makers generally have a preference based on their formulas and individual methods of producing soap. More recently, lauric acid has been recognized for its unique
properties in foods which are related to its antibacterial, antiviral and antiprotozoal functions.
Reliable Supplier - c GMP Certified - FDA Registered - Kosher
Rapid and efficient service to our US and world-wide customers GENERAL SPECIFICATIONS
Edible Coconut Oil #76 is a fat obtained from the kernel of the fruit of the coconut palm Cocos nucifera.
TEST |
METHOD |
RANGE |
Specific gravity @ 25°C |
USP |
0.917-0.922 |
Iodine value |
USP |
6 - 11 |
Saponification value |
USP |
250 - 264 |
Unsaponifiable matter |
USP |
<1.5% |
Peroxide value |
USP |
<5 meq/kg |
Free fatty acid |
AOCS Ca 5a-40 |
0.1% Max |
Melting range (  C) |
AOCS Cc2-38 |
23.5 - 27 |
Color Gardner |
AOCS Td la-64 |
4 max |
Appearance |
White to pale yellow solid to semi-solid, lard-like fat |
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Odor |
Bland, odorless |
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TYPICAL FATTY ACID COMPOSITION (%) |
C8:0 |
5 - 9 |
C16:0 |
8 - 11 |
C10:0 |
4 - 10 |
C18:0 |
1 - 4 |
C12:0 |
44 - 52 |
C18:1 |
5 - 8 |
C14:0 |
13 - 21 |
C18:2 |
0 - 2.5 |
Because of natural variations in oilseed crops, chemical and physical constants cannot be guaranteed at all times. |
