Virgin Coconut Oil (VCO) may be defined as the naturally processed, chemically free and additive-free product from fresh coconut meat or its derivative (coconut milk and coconut milk residue), which has not undergone any further chemical processing after extraction. VCO is the newest, high-value coconut product very much sought after for its human, nutraceutical benefits and as a functional food. It is the purest form of coconut oil, water white in color, contains natural vitamin E and with very low free fatty acid content (even without refining) and low peroxide value. It is produced at temperature below 100ºC. It is cholesterol and aflatoxin free and contains high amount of lauric acid and 1% fatty acid rendering the products to be shelf stable for two years. Ideal Virgin Coconut Oil must possess the following characteristics:
a) Water white color;
b) Contain not higher than 0.1% free fatty acid;
c) Maximum of 0.1% moisture content;
d) Maximum peroxide value of 0.5 mg per kilogram of oil;
e) Lauric fatty acid content of 46-53%; and
f) 40% mg tocopherol (vitamin E) per kilogram of VCO.