COCONUT

Coconut oil

Edible oil, by international standards should have less than 0.1% free fatty acid content. The oil obtained from good quality copra in Sri Lanka and India, with a free fatty acid content of < 0.1%, is used as cooking oil without any further processing. Even if the free fatty acid content is 3-5%, the international standard of < 0.1% can be obtained by refining and deodorizing. Edible oils are either used as cooking oil (frying oil) or processed further into filled milk, table margarine and baker's margarine.

BIS Standards

IS 542 : 1968	Specification for coconut oil	Active
IS 2154 : 1986	Specification for Coconut Oilcake as Livestock Feed Ingredient	Active
IS 3471 : 1966	Solvent-extracted coconut oil	Withdarwn
IS 3591 : 1985	Specification for Solvent-extracted Coconut Oilcake (Meal) as Livestock Feed Ingredient	Active
IS 11470 : 1985	Specification for Coconut Oil for Cosmetic Industry	Active

Thai Industrial Standard TIS 203-2520(1977) Standards for Coconut Oil

Date of Establishment: 27 October 1978
Date of Public Notice in the Government Gazette: 13 December 1978

In the event of any doubt or misunderstanding arising from this translation, the standard in Thai will be held to be authoritative.

1. Scope
1.1 This standard specifies types, requirements, food additives, hygiene, weights and measures, containers, labelling, sampling and analyses of coconut oil.

2. Definitions For the purpose of this standard, the following definitions apply:
2.1 COCONUT OIL: Oil obtained from the kernel of the coconut (Cocos nucifera Linn.) by a process of expression or solvent extraction.
2.2 EDIBLE COCONUT OIL: Coconut oil which is edible or used in food industry.
2.3 INDUSTRIAL COCONUT OIL: Coconut oil which is not edible.
2.4 VIRGIN COCONUT OIL: Edible coconut oil obtained by mechanical processes or application of heat only, which may have been purified by washing, setting, filtering or centrifuging only.
2.5 PROCESSED COCONUT OIL (or REFINED COCONUT OIL): Edible coconut oil which has been refined by neutralization with alkali, bleached with bleaching earth and/or activated carbon, no other chemical agents being used and which may or may not be deodorized.

3. Types
Coconut oil is classified into 2 types as follows
3.1 Edible coconut oil
3.1.1 Refined coconut oil
3.1.2 Virgin coconut oil
3.2 Industrial coconut oil

4. Requirements
4.1 Coconut oil, when left standing at 30°C for 24 hours, shall be clear and free from precipitate, and be of the colour and flavour characteristic of coconut oil free from rancid and other foreign odour and taste.

The requirements of each type of coconut oil are as given in Table 1

Table - Requirements (clauses 4.1)
Item	Characteristic	Requirement
		Edible coconut oil		Industrialcoconut oil
		Refined	Virgin	Industrialcoconut oil
1.	Relative density at 30/30°C	0.915 to 0.927	0.915 to 0.927	0.915 to 0.927
2.	Refractive index at nD 40°C	1.448 to 1.450	1.448 to 1.450	1.448 to 1.450
3.	Saponification value,mg KOH/g	248 to 264	248 to 264	248 to 264
4.	Iodine value Wijs	7 to 11	7 to 11	7 to 11
5.	Unsaponifiable matter,not more than g/kg	5	8	10
6.	Acid value, not more than mg KOH/g	0.6	4	10
7.	Peroxide value, milliequivalents peroxide oxygen/kg	3	3	5
8.	Water and volatile matter at 105°C,max, % m/m	0.2	0.2	0.5
9.	Insoluble impurities, max, % m/m	0.05	0.05	0.5
10.	Soap content, max, % m/m	0.005	0.005	-
11.	Iron, max, mg/kg	1.5	5	-
12.	Arsenic, max, mg/kg	0.1	0.1	-
13.	Copper, max, mg/kg	0.1	0.4	-
14.	Lead, max, mg/kg	0.1	0.1	-

5. Food additives
Food additives used (if any) shall be limited to the types and permitted amounts given below. 5.1 Colours The following colours are permitted for the purpose of restoring natural colour lost in processing or for the purpose of standardizing colour, as long as the added colour does not deceive or mislead the consumer by concealing damage or inferiority or by making the product appear to be of greater than actual value.
     5.1.1 Beta-carotene
     5.1.2 Annatto *
     5.1.3 Curcumin *
     5.1.4 Canthaxanthine
     5.1.5 Beta-apo-8'-carotenal
     5.1.6 Methyl and ethyl esters of beta-apo-8'-carotenoic acid
5.2 Antioxidants

5.2.1	Propy1, octy1 and dodecyl gallates	Max. 100 mg/kg, individuallyor in combination
5.2.2	Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)	Max. 200 mg/kg, individually or in combination
5.2.3	Any combination of gallates, withBHA or BHT, or both	Max. 200 mg/kg, but gallates not to exceed 100 mg/kg
5.2.4	Ascorby1 palmitate and ascorby1stearate	Max. 200 mg/kg, individually or in combination
5.2.5	Dilaury1 thiodipropionate	Max. 200 mg/kg
5.2.6	Natural and synthetic tocopherols	Unlimited amounts

5.3 Antioxidant-synergists

5.3.1	Citric acid and its sodium salt	Unlimited amounts
5.3.2	Isopropyl citrate mixture
5.3.3	Phosphoric acid *	Max. 100 mg/kg, individually or in combination
5.3.4	Monoglyceride citrate	Max. 100 mg/kg, individually or in combination

5.4 Anti-foaming agent

5.4.1	Dimethy1 polysiloxane (dimethy1 silicone) singly or in combination with silicon dioxide	Max. 10 mg/kg
	NOTE * Temporarily endorsed.

6. Hygiene
6.1 Hygiene-shall conform to TIS 34, "General principles of food hygiene".

7. Containers
7.1 Containers shall be clean, with stoppers or tightly closed lids and shall not leak. The internal surface of the containers shall be free from colour or any other matters soluble in oil. 7.2 Plastics containers shall conform to TIS 654, "Plastics containers and packaging films for edible oils and fats".

8. Weights and measures
8.1 Net weight or volume in each unit shall not be less than that specified on the label.

9. Labelling
9.1 Labelling shall be in accordance with TIS 31, "General principles of labelling industrial products".
9.2 Every container of coconut oil shall bear at least number, letter or mark clearly and legibly indicating the following information
   (1) Type of product such as "Refined coconut oil" or "Virgin coconut oil" or " Industrial coconut oil not for consumption", as applicable
   (2) Name of factory or trademark or packer or distributor
   (3) Address of the manufacturer
   (4) Net weight or volume
   (5) Date of manufacture or declared code
   (6) Where food additives are used, the amounts and chemical names of the substances used In case foreign language is used, the meaning shall correspond to that in Thai specified above.
9.3 Any person who manufactures product complying with this standard may use the Standards Mark in connection with his product only after having received a license from the Industrial Product Standards Council.

10. Sampling
10.1 Sampling shall be carried out at the manufacturing, and/or packing, and/or distributing establishments.

10.2 The samples to be taken at the distributing establishment shall be selected from packaged products in their normal condition.

10.3 Unless otherwise specified, sampling of the coconut oil for testing shall be as follows
       10.3.1 Products in containers of the same size bearing the same name, brand or trademark and belonging to the same manufacturing batch shall constitute a lot. Samples shall be taken at random from un-opened containers in quantities as given in Table 2 for determination of net weight. Take equal portion of oil from all containers sampled and mix rapidly in a dry clean container so as to obtain a composite sample of not less than 2 dm3.

Table -Sampling
Lot size	Sample size
4 to 100	4
101 to 150	5
151 to 300	7
301 to 500	10
501 to 1000	15
1001 to 3000	20
3001 to 10000	25
10001 and more	30

       10.3.2 Where the product is supplied in tanks not less than 200 dm3 in capacity, one tank shall constitute a lot. Collect samples from at least three depth levels, mix equal amounts of each in a dry clean container so as to obtain a composite test sample of at least 2 dm3.
       10.3.3 Each sample from clause 10.3.1 or 10.3.2 shall be divided into 4 equal portions kept separately in dry and clean containers which shall be stoppered, sealed and labelled with the information indicating name, brand, trade mark, place of sampling, name of sampler, date of sampling and other suitable details.
       10.3.4 One container of the sample in clause 10.3.3 shall be subjected to testing and the others kept as the referee samples, as appropriate.

11. Analyses
Methods of analysis shall conform to the Thai industrial standard for methods for examination of foods. In case the standard has not been established, the following shall be applicable.

11.1	Determination of relative density shall conform to CAC/RM 9-1969: Determination of relative density at t/20°C. FAO/WHO Methods of analysis for edible fats and oils.
11.2	Determination of refractive index shall conform to IUPAC (1966): II.B.2.: Refractive index, IUPAC standard methods for the analysis of oils, fats and soaps, 5th edition.
11.3	Determination of saponification value shall conform to IUPAC (1966): II.D.2.: Saponification value (Is), IUPAC standard methods for the analysis of oil, fats and soaps, 5th edition.
11.4	Determination of iodine value Wijs shall conform to IUPAC (1966): II.D.7.1, II.D.7.2 and II.D.7.3: The wijs method, IUPAC standard methods for analysis of oils, fats and soaps, 5th edition.
11.5	Determination of unsaponifiable matter shall conform to IUPAC (1966): II.D.5.1 and II.D.5.3: Diethyl ether method, IUPAC standard methods for the analysis of oils, fats and soaps, 5th edition.
11.6	Determination of acid value shall conform to IUPAC (1966): II.D.1.2: Acid value (IA), IUPAC standard methods for the analysis of oils, fats and soaps, 5th edition
11.7	Determination of peroxide value shall conform to IUPAC (1966):II.D.13: Peroxide value, IUPAC standard methods for the analysis of oils, fats and soaps, 5th edition.
11.8	Determination of moisture and volatile matter at 105°C shall conform to IUPAC (1966): II.C.1.1: Moisture and volatile matter, IUPAC standard methods for analysis of oils, fats, and soaps, 5th edition.
11.9	Determination of insoluble impurities shall conform to IUPAC (1966): II.C.2: Impurities. IUPAC standard methods for the analysis of oils, fats and soaps, 5th edition.
11.10	Determination of soap content shall conform to CAC/RM 13-1969: Determination of soap content. FAO/WHO Methods of analysis for edible fats and oils.
11.11	Determination of iron shall conform to CAC/RM 14-1969: Determination of iron content. FAO/WHO Methods of analysis for edible fats and oils.
11.12	Determination of arsenic shall conform to AOAC (1965): Silver diethyldithiocarbamate method. 24.011-24.014, 24.016-24.017, 24.006-24.008. Official methods of analysis of the AOAC.
11.13	The analysis of copper shall conform to AOAC (1965): International union of pure and applied chemistry. Carbamate method. 24.023-24.028. Official methods of analysis of the AOAC.
11.14	Determination of lead shall conform to AOAC (1965): Dithizone determination procedure 24.053 (and 24.008,24.009,24.043j, 24.046.

Source: www.foodmarketexchange.com

Last updated: 29-04-2008

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