Studies on Standards for Commercial Virgin Coconut Oil

• المؤلفون الرئيسيون: Dayrit, Fabian M, Buenafe, Olivia Erin M, Chainani, Edward T, de Vera, Ian Mitchelle S, Dimzon, Ian Ken D, Gonzales, Estrella G, Santos, Jaclyn Elizabeth R
• التنسيق: text
• منشور في: Archīum Ateneo 2007
• الموضوعات: virgin coconut oil (VCO); Codex Alimentarius; Asia-Pacific Coconut Community (APCC); % fatty acid composition; iodine value; standards.; Biochemistry; Chemistry
• الوصول للمادة أونلاين: https://archium.ateneo.edu/chemistry-faculty-pubs/131; http://nast.ph/images/pdf%20files/Publications/Monograph%20Series/NAST%20Monograph%20Series%2014.pdf#page=34

A minimum set of analytical methods is recommended for the differentiation of virgin coconut oil (VCO) from refined, bleached and deodorized coconut oil (RBD CNO): % fatty acid composition,% moisture by Karl Fischer (0.10%), % volatile matter at 120°C (0.10-0.20%), % free fatty acids as lauric acid...