Parameter
|
Standards
|
Analysis Results
|
Test Method
|
Physico-chemical
|
|
|
|
Moisture content, %
|
0.10% Maximum
|
0.08%
|
Oven method
|
Free fatty acid (as lauric acid), %
|
0.15% Maximum
|
0.13%
|
Titration
|
Peroxide value, meq/ kg
|
3.0 Maximum
|
0%
|
Titration
|
Microbiological
|
|
|
|
Total Plate Count, cfu/ml
|
<100
|
<10
|
BAM, Ch. 3
|
Coliform, cfu/ml
|
<10
|
<10
|
BAM, Ch 4
|
Mold and Yeast Count, cfu/ml
|
<10
|
<10
|
BAM, Ch 18
|
E. coli
|
Negative
|
Negative
|
BAM, Ch 4
|
Salmonella
|
Negative
|
Negative
|
BAM, Ch 5
|
Sensory Evaluation
|
|
|
|
Appearance
|
Clear, Colorless to light yellow liquid, free from any sediments and any foreign matter
|
Clear, Colorless to light yellow liquid, free from any sediments and any foreign matter
|
Taste
|
Characteristics of coconut, free from any rancid or off taste
|
Characteristics of coconut, free from any rancid or off taste
|
Odor
|
With natural, fresh, strong coconut scent, free from any rancid or off odor
|
With natural, fresh, strong coconut scent, free from any rancid or off odor
|
|