Nagarampalem, Guntur, Andhra Pradesh - GST No. 37AAMCM7513P1ZQ
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Edible Oil
Leading Manufacturers, Exporters, Wholesaler, Retailer and Trader of Coconut Cooking Oil and Virgin Coconut Oil from Guntur.
| Moisture % wt., Max. | 0.25 |
| Colour in 1/4 cell Lovibond Y+5R, not Deeper than | 4 |
| Acid value, Max. | 2.0 |
| Unsap. matter % by wt., Max. | 0.8 |
| Polenske Value, Min. | Nil |
Preferred Buyer From
| Location | Worldwide |
Coconut oil is rather a unique cooking oil as it contains the short and the medium chain saturated fatty acids. It fi nds extensive use in the food industry due to its characteristics such as easy melting behaviour, resistance to oxidative rancidity, pleasing fl avour and good digestibility. Coconut oil has gained importance as a dietary fat because of its high content of lauric acid, the source of monolaurin in the body and 16W content of Omega 6. It can be used for manufacturing margarine and shortenings. Coconut oil is preferred as a fat in the preparation of fi lled milk, infant milk powder, ice-cream and confectionery and bakery products. Because of its stable character, coconut oil is the preferred fat for deep frying.
Studies undertaken by the Biochemistry Department, University of Kerala showed that coconut oil:
- Does not elevate blood total cholesterol and increases blood HDL cholesterol
- If consumed along with coconut kernel, lowers blood cholesterol
- Does not elevate LDL cholesterol or LDL cholesterol/HDL cholesterol ratio
- Decreases serum triglycerides
A large number of branded coconut oil in consumer packs are marketed in the country. Coconut oil is refi ned for industrial use. The refi ned coconut oil is water white in colour with no aroma. Since coconut oil has the lowest level of unsaturated fatty acids among all vegetable oils, the cost of hydrogenation is much less than all other oils.
| Moisture (%) | Max 0.1 |
| Matters Volatile at 1200 C (%) | Max 0.2 |
| Free Fatty Acid (%) | Max 0.2 |
| Peroxide Value meq/kg | Max 3 |
| Relative Density | 0.915 – 0.920 |
| Refractive index at 400 C | 1.4480 –1.4492 |
| Insoluble impurities per cent by mass | Max 0.05 |
| Saponification Value | 250 – 260 min |
| Iodine Value | 4.1 -11 |
| Unsaponifiable matter % by mass | max 0.2 - 0.5 |
| Specific gravity at 30 deg./30 deg. C | 0.915 – 0.920 |
| Polenske Value | min 13 |
| Total Plate Count | < 0.5 |
| Color | Water clean |
| Odor and Taste | Natural fresh coconut scent, free of sediment, freefrom rancid odor and taste |
Preferred Buyer From
| Location | Worldwide |
Coconut oil obtained from coconut milk is called virgin coconut oil. Traditional and modern methods are available for the manufacture of virgin coconut oil. In the traditional method, milk extracted from grated coconut kernel is boiled to get oil. Of late, the traditional method has been partially mechanized using a bridge press and mechanical grater. The modern method of extracting oil from fresh coconut kernel is known as wet processing.
The Virgin coconut oil is considered superior for use as edible oil, hair oil and baby oil because of its pleasing aroma and purity. It is applied on the body of babies to protect from skin diseases. Because of its low FFA content, this oil has a longer shelf life.
