Free fatty acid: Max(Oleic) <0.1%
Inodine value: 7.5-10.5
Peroxide value: Max 0.5mEq/Kg
Fatty acid composistion:
Caproic: 0-0.8
Caprylic: 7.8-9.5
Capric: 4.5-9.7
Lauric: 44.1-51.3
Myristic: 13.1-18.5
Stearic: 1.0-3.2
Oleic: 5.0-8.2
Linoleic: 1.0-2.6

Color: Clear to subtle yellow tint
Odor: Pleasant fresh coconut
Moisture: 0.025%
Melting point: 23-27 deg Celcius

Shelf life: 24 months from date of manufacturing