Virgin Coconut Oil

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The mother of all oils, virgin coconut oil, is claimed to be. It's high in vitamin E, medium-chain fatty acids, especially lauric acid, vitamins, minerals, and antioxidants, and it's easy to digest. The virgin coconut oil contains around 50% lauric acid, which provides human immunity. Virgin coconut oil is coconut oil prepared by the wet technique. Because virgin coconut oil has not been exposed to high heat, solvents, or the refining process, it retains its fresh coconut fragrance and flavor. Fresh coconut meat or coconut milk can be used to make virgin coconut oil. By grinding, drying, and pressing fresh meat, it can be removed. It is made from coconut milk by grating it, combining it with water, then centrifuging it at a high speed. The cream can also be boiled to eliminate any leftover oil after the milk has been fermented for 36–48 hours. This process of extracting coconut oil from coconut milk does not require the use of a solvent, lowering the investment cost and energy requirements significantly. Furthermore, the RBD (refining, bleaching, and deodorizing) step is eliminated (Villarino et al. 2007). When compared to refined coconut oil, a number of prior studies have demonstrated the existence of higher phenolic content, which correlates with higher antioxidant activity in virgin coconut oil (Marina et al. 2009). Coconut oil aids thyroid health by boosting metabolism and raising body temperatures. It also treats wounds, restores damaged tissues, moisturizes the skin, nourishes the brain, reverses neurological illnesses, and avoids gastrointestinal malnutrition.

Scope
This Standard applies for Virgin Coconut Oil (VCO).

References
SNI (Indonesia National Standard) 7381:2008
PNS (Philippine National Standard)/BAFPS 22:2007: ICS 67.200.10
MS (Malaysian Standard) 2043:2007
TCS (Thailand Coconut Community Standard) 670-2004
APCC Standard for Virgin Coconut Oil

Definition
Virgin coconut oil (VCO) is obtained from fresh and mature kernel (12 months old from pollination) of the coconut (Cocos nucifera L.) by mechanical or natural means with or without the application of heat, which does not lead to alteration of the nature of the oil. VCO has not undergone chemical refining, bleaching or deodorizing. It can be consumed in its natural state without the need for fur-ther processing. Virgin coconut oil consists mainly of medium chain tryglycerides, which are resis-tant to peroxidation. The fatty acids in virgin coconut oil are distinct from animal fats which contain mainly of long chain saturated fatty acids. Virgin coconut oil is colorless, free of sediment with natu-ralfresh coconut scent. It is free from rancid odor or taste.

Essential Composition and Quality Factors of Crude Coconut Oil
Moisture & Impurities (%): Max 0.1
Volatile Matters at 1200C (%): Max 0.2
Free Fatty Acid (%): Max 0.2
Peroxide Value meq/kg: Max 3
Relative density: 0.915 – 0.920
Refractive index at 400C: 1.4480 – 1.4492
Insoluble impurities per cent by mass: Max 0.05
Saponification Value (Mg KOH/g oil): 250 – 260 min
Iodine Value (Wijs): 4.1 -11
Unsaponifiable matter % by mass, max: 0.2 - 0.5
Specific gravity at 30 deg./300C: 0.915 – 0.920
Polenske Value, min: 13
Total Plate Count: < 0.5
Color: Water Clear
Odor and Taste: Natural fresh coconut scent, free of sedi-ment, free from rancid odor and taste

Food Additives
None permitted

Contaminants
Iron (Fe): Max 5
Copper (Cu): Max 0.4
Lead (Pb): Max 0.1
Arsenic (As): Max 0.1

Gas Liquid Chromatography (GLC) ranges of Fatty Acid Component
It is recommended that the process of labelling and packaging of the product covered by the provisions of this standard shall be in accordance with the appropriate sections of the General Standard for the Labelling of Pre-packaged Foods (CODEX STAN 1 – 1985, Rev. 6 - 2008).

Common Name Composition %
Caproic acid C 6:0 0.10 – 0.95
Caprylic acid C 8:0 4 – 10
Capric acid C 10:0 4 – 8
Lauric acid C 12:0 45 – 56
Myristic acid C 14:0 16 – 21
Palmitic acid C 16:0 7.5 – 10.2
Stearic acid C 18:0 2 – 4
Oleic acid C 18:1 4.5 - 10
Linoleic acid C 18:2 0.7 – 2.5

Hygiene
It is recommended that the product covered by the provisions of this standard shall be in accor-dance with the appropriate sections of the General Principles of Food Hygiene recommended by the CODEX Alimentarius Commission (CAC/RCP 1-1969, Rev. 4-2003).

Labelling and Packaging
The name of the food on the label shall be “Virgin Coconut Oil”. The provisions of the General Standard for the labelling of Pre-packaged Foods (CODEX STAN 1 – 1985, Rev. 6 - 2008) shall apply..

Methods of Analysis and Sampling
Based on Codex Alimentarius (Volume 13).

The Health Benefits of Virgin Coconut Oil, or VCO, are endless.  Here are a few: 

  • It is rich in lauric acid — a powerful biochemical to help boost the immune system and treat a vast range of medical conditions from common allergies to critical ailments.
  • VCO helps in the absorption of fat-soluble vitamins (A,D,E,K), vit. B and minerals (Ca, Mg, Fe). It is easily absorbed by the body and by the skin, it is food for the skin and can slow the aging process by keeping the skin healthy.
  • VCO has an energizing effect and makes the bodywork, heal, metabolize & defend better. It has anti-viral, anti-fungal, anti-bacterial and immune-boosting action. It has a slimming effect.
  • VCO has an anti-inflammatory action when massaged on limbs and joints. It can be used to relieve gout, arthritis, rheumatism, joint pains, swelling, kill skin fungus and help in wart removal. It can stimulate hair follicle growth when massaged on the scalp.

VCO can also block the harmful effects of many toxins (such as ethanol, MSG, aflatoxin, E.coli endotoxin). It can rejuvenate diseased tissues and stimulate white blood (T cell) production. It can be used to help the body detoxify.

Sourcehttps://www.theolivebar.com/the-health-benefits-of-virgin-coconut-oil/

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