coconut oil specsheet - planetahuerto-6f4f.kxcdn.com · coconut oil is a delicious and healthy...
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Coconut Oil is a delicious and healthy editable oil used for cooking. It's extracted from the kernel or meat of matured coconuts harvested from the coconut palm.
Coconut oil is solid below 18 deg (put the little degree thing here!) celcius and becomes liquid above 24 deg (put the little degree thing here!). Besides for cooking, coconut oil can also be used as a spread, or applied to skin and hair.
Coconut Oil
Coconut Oil is a delicious and healthy editable oil used for cooking. It's extracted from the kernel or meat of matured coconuts harvested from the coconut palm.
Coconut oil is solid below 18 °C and becomes liquid above 24 °C. Besides for cooking, coconut oil can also be used as a spread, or applied to skin and hair.
Organic Virgin Coconut Oil
MICROBIOLOGICAL CHARACTERISTICS And Physical – Chemical Data
Quality
ApperanceTaste and OdourColor
Standard
Fine granules Tipical sweet Brownish yellow
HEALTH RISK
Routes:
Cancerigenous characteristics:Exposure Health Damage Symptoms:Exposure General medical conditions:Applicable First Aid Procedures:
Inhalation - N/ACutaneous - N/AIngestion - No hazardousNone
None
None
N/A
PERSONAL PROTECTION
Respiratory Protection:
Ocular Protection:
Hygiene Requirements:
Not necessary under normal use and handling.
Use protection glasses on spilling cases to avoid splashing. If there is ocular contact, wash abundantly with clean water.
Handle the product under the Good Manufacturing Practices and/or speci�c food regulations.
USE AND HANDLING CAUTIONS
In case of Spilling:
Disposal handling:
Storage and handling:
Do not step on the product, you may slip. Wash the area with water, once clean, dry the surface.
Consult local regulations on disposal handling of food products.
Temperature: 0ºC - 25ºC
2years from production.
HAZARDOUS INGREDIENTS
1. The product does not contain any hazardous ingredient or substance.
Stability:Incompatible Materials:Dangerous decompositionsper component:Conditions to avoid:
StableStrong Oxidants, �ames.
N/ADo not overheat; reduce heat if the product begins to produce smoke.
REACTIVITY
www.mayagoldtrading.com
Keizersgracht 62-64 / 1015CS, Amsterdam,The Netherlands / T: +31 (0) 20 333 75 90
Cocos Nucifera
List:
Shelf life:
PACKAGING
Plastic bag with single layer inside.Products are minimaly labeled with:Description of product mentioning organic, tracing number, organic certi�er and weight.
ApperanceTaste and OdourMelting point:
Solid fat, white appearance Mild coconut smell 4 degrees celcius
www.mayagoldtrading.com
Keizersgracht 62-64 / 1015CS, Amsterdam,The Netherlands / T: +31 (0) 20 333 75 90
Coconut Oil, Virgin, Cocos Nucifera
SENSORY CHARACTERISTICS
Appearance:Odor:Flavor:Consistency:
Creamy whiteTypical, fresh, coconut aroma Typical, fresh Solid to creamy
INDICATIVE NUTRITIONAL VALUES
STORAGE & SHELF LIFE
Cool (< 18 °C), dark and dry (max. 65 % relative humidity),
24 months after production in unopened original packaging on correct storage and transport conditions
PHYSICAL PARAMETERS
The product is packaged in 200 Liter metalic drum and 200 Liter plastic drum,
Moisture / Water content:Purity: Ash:
≤ 0,2 995 < 5
PACKAGING
MICROBIOLOGICAL CHARACTERISTICS
Peroxide value:Iodine ValueFree Fatty AcidsTypical fatty acid pro�le Caprilic C Capric C Lauric C Miristic C Palmitic C Stearic C
Max 1.4-12 Max 0.1%
5.04.654.219.28.22.4
% % %
Calories:Fat:Saturated fat:Polyunsaturated fat:Monounsaturated fat:Cholesterol:Sodium:Total Carbohydrate:Dietary �ber:Sugar:Protein:
862 kJ100g86g 1.8g 6g0mg0mg0g0g0g0g
Storage conditions:
Shelf Life:
Disclaimer: Values are indicative. Actual values may vary as this is a natural
product. Please request a certi�cate of analysis on the batch you are
purchasing for exact values.
Amount Per 100 grams
(Meg O2/kg at production)(g/100g)(% at production)
Analysis
OdorTasteColorMoistureAsh ConductivityInsoluble MatterParticle SizeSucroseLead, Pb( LOD0.0106 mg/Kg)Cadmium, Cd (LOD 0.41 mg/Kg)Tin, Sin (LOD 0.41 mg/Kg)Mercury, Hg (LOD 0.010 mcg/Kg)Arsenic, As (LOD 0.002 mg/Kg)Total Plate CountYeastMoldE.ColiSalmonella
Unit Value Method
- Normal SNI 01-2891-1992-Point 1.2
- Sweet SNI 01-2891-1992-Point 1.2
- Normal SNI 01-2891-1992-Point 1.2
g/100g 1.11 SNI 01-2891-1992-Point 5.1
g/100g 0.41 SNI 3140.1-2008-Point 6.5
g/100g 1.23 SNI 01-2891-1992-Point 13
mm 0.49 SNI 3140.2-2011 Attachment A.9
g/100g 82.42 IKU/K 06/07-11(Titrimetric)
mg/Kg ND IKU/K 50/07-11(AAS)
mg/Kg ND IKU/K 50/07-11(AAS)
mg/Kg ND IKU/K 50/07-11(AAS)
mcg/Kg ND IKU/K 51/07-11(AAS)
mg/Kg ND AAS
cfu/g 7.1 x 10 2 SNI 19-2897-1992 Point 9
cfu/g 1.0 x 10 1 SNI 19-2897-1992 Point 9
cfu/g 7.1 x 10 2 SNI 19-2897-1992 Point 9
MPN/g <3 SNI 19-2897-1992 Point 9
Per 25 g Negative SNI 19-2897-1992 Point 9