Coconut Oil is a delicious and healthy editable oil used for cooking. It's extracted from the kernel or meat of matured coconuts harvested from the coconut palm.

Coconut oil is solid below 18 deg (put the little degree thing here!) celcius and becomes liquid above 24 deg (put the little degree thing here!). Besides for cooking, coconut oil can also be used as a spread, or applied to skin and hair.

Coconut Oil

Coconut Oil is a delicious and healthy editable oil used for cooking. It's extracted from the kernel or meat of matured coconuts harvested from the coconut palm.

Coconut oil is solid below 18 °C and becomes liquid above 24 °C. Besides for cooking, coconut oil can also be used as a spread, or applied to skin and hair.

Organic Virgin Coconut Oil

MICROBIOLOGICAL CHARACTERISTICS And Physical – Chemical Data

Quality

ApperanceTaste and OdourColor

Standard

Fine granules Tipical sweet Brownish yellow

HEALTH RISK

Routes:

Cancerigenous characteristics:Exposure Health Damage Symptoms:Exposure General medical conditions:Applicable First Aid Procedures:

Inhalation - N/ACutaneous - N/AIngestion - No hazardousNone

None

None

N/A

PERSONAL PROTECTION

Respiratory Protection:

Ocular Protection:

Hygiene Requirements:

Not necessary under normal use and handling.

Use protection glasses on spilling cases to avoid splashing. If there is ocular contact, wash abundantly with clean water.

Handle the product under the Good Manufacturing Practices and/or speci�c food regulations.

USE AND HANDLING CAUTIONS

In case of Spilling:

Disposal handling:

Storage and handling:

Do not step on the product, you may slip. Wash the area with water, once clean, dry the surface.

Consult local regulations on disposal handling of food products.

Temperature: 0ºC - 25ºC

2years from production.

HAZARDOUS INGREDIENTS

1. The product does not contain any hazardous ingredient or substance.

Stability:Incompatible Materials:Dangerous decompositionsper component:Conditions to avoid:

StableStrong Oxidants, �ames.

N/ADo not overheat; reduce heat if the product begins to produce smoke.

REACTIVITY

www.mayagoldtrading.com

Keizersgracht 62-64 / 1015CS, Amsterdam,The Netherlands / T: +31 (0) 20 333 75 90

Cocos Nucifera

List:

Shelf life:

PACKAGING

Plastic bag with single layer inside.Products are minimaly labeled with:Description of product mentioning organic, tracing number, organic certi�er and weight.

ApperanceTaste and OdourMelting point:

Solid fat, white appearance Mild coconut smell 4 degrees celcius

www.mayagoldtrading.com

Keizersgracht 62-64 / 1015CS, Amsterdam,The Netherlands / T: +31 (0) 20 333 75 90

Coconut Oil, Virgin, Cocos Nucifera

SENSORY CHARACTERISTICS

Appearance:Odor:Flavor:Consistency:

Creamy whiteTypical, fresh, coconut aroma Typical, fresh Solid to creamy

INDICATIVE NUTRITIONAL VALUES

STORAGE & SHELF LIFE

Cool (< 18 °C), dark and dry (max. 65 % relative humidity),

24 months after production in unopened original packaging on correct storage and transport conditions

PHYSICAL PARAMETERS

The product is packaged in 200 Liter metalic drum and 200 Liter plastic drum,

Moisture / Water content:Purity: Ash:

≤ 0,2 995 < 5

PACKAGING

MICROBIOLOGICAL CHARACTERISTICS

Peroxide value:Iodine ValueFree Fatty AcidsTypical fatty acid pro�le Caprilic C Capric C Lauric C Miristic C Palmitic C Stearic C

Max 1.4-12 Max 0.1%

5.04.654.219.28.22.4

% % %

Calories:Fat:Saturated fat:Polyunsaturated fat:Monounsaturated fat:Cholesterol:Sodium:Total Carbohydrate:Dietary �ber:Sugar:Protein:

862 kJ100g86g 1.8g 6g0mg0mg0g0g0g0g

Storage conditions:

Shelf Life:

Disclaimer: Values are indicative. Actual values may vary as this is a natural

product. Please request a certi�cate of analysis on the batch you are

purchasing for exact values.

Amount Per 100 grams

(Meg O2/kg at production)(g/100g)(% at production)

Analysis

OdorTasteColorMoistureAsh ConductivityInsoluble MatterParticle SizeSucroseLead, Pb( LOD0.0106 mg/Kg)Cadmium, Cd (LOD 0.41 mg/Kg)Tin, Sin (LOD 0.41 mg/Kg)Mercury, Hg (LOD 0.010 mcg/Kg)Arsenic, As (LOD 0.002 mg/Kg)Total Plate CountYeastMoldE.ColiSalmonella

Unit Value Method

- Normal SNI 01-2891-1992-Point 1.2

- Sweet SNI 01-2891-1992-Point 1.2

- Normal SNI 01-2891-1992-Point 1.2

g/100g 1.11 SNI 01-2891-1992-Point 5.1

g/100g 0.41 SNI 3140.1-2008-Point 6.5

g/100g 1.23 SNI 01-2891-1992-Point 13

mm 0.49 SNI 3140.2-2011 Attachment A.9

g/100g 82.42 IKU/K 06/07-11(Titrimetric)

mg/Kg ND IKU/K 50/07-11(AAS)

mg/Kg ND IKU/K 50/07-11(AAS)

mg/Kg ND IKU/K 50/07-11(AAS)

mcg/Kg ND IKU/K 51/07-11(AAS)

mg/Kg ND AAS

cfu/g 7.1 x 10 2 SNI 19-2897-1992 Point 9

cfu/g 1.0 x 10 1 SNI 19-2897-1992 Point 9

cfu/g 7.1 x 10 2 SNI 19-2897-1992 Point 9

MPN/g <3 SNI 19-2897-1992 Point 9

Per 25 g Negative SNI 19-2897-1992 Point 9