GONAVCO
VCO Specifications
Our VCO product is carefully processed in accordance to Good Manufacturing Process (GMP) and Hazard Analysis Critical Control Point (HACCP). So that we are very confident to deliver high quality product and completely safe to be consumed by human being.
Each and every production batch is analyzed and tested by independent accredited laboratory prior to shipment. All test result must be fully compliance with both SNI and ICC standard quality for VCO product.
VCO Specifications According to Indonesia National Standard SNI 7381:2008
| Parameters | Required Value |
|---|---|
| Physical Conditions: - Color - Smell - Taste |
- Water clear to very pale yellow Typical coconut aroma, no rancid Typical coconut taste |
| Moisture | Max. 0.2% |
| Iodine Number | 4.10 - 11.0 g iod/100g |
| Free Fatty Acid as Lauric Acid | Max. 0.2% |
| Peroxide Number | Max. 2 mg ek/kg |
|
Fatty Acid Composition: - Caproic Acid (C6:0) - Caprilic Acid (C8:0) - Capric Acid (C10:0) - Lauric Acid (C12:0) - Myristic Acid (C14:0) - Palmitic Acid (C16:0) - Stearic Acid (C18) - Oleic Acid (C18:1) - Linoleic Acid (C18:2) - Linolenic Acid (C18:3) |
- 0.0% - 0.7% 4.6% - 10.0% 5.0% - 8.0% 45.1% - 53.2% 16.8% - 21.0% 7.5% - 10.2% 2.0% - 4.0% 5.0% - 10.0% 1.0% - 2.5% 0.0% - 0.2% |
| Total Plate Count | Max. 10 colony/ml |
| Contaminants: - Iron (Fe) - Copper (Cu) - Lead (Pb) - Cadmium (Cd) - Arsenic (As) |
- Max. 5.0 mg/kg Max. 0.4 mg/kg Max. 0.1 mg/kg Max. 0.1 mg/kg Max. 0.1 mg/kg |
VCO Specifications According to International Coconut Community (ICC)
The International Coconut Community (ICC) is an intergovernmental organization of coconut producing countries organized in 1969 under the aegis of the United Nations Economic and Social Commission for Asia and the Pacific (UN-ESCAP). Currently, ICC has 20 countries joined as members.
Please
click here to view VCO specifications as defined by ICC.