Vco Philippine National Standard PDF

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The key takeaways are that the document outlines the Philippine National Standard for virgin coconut oil including its definition, composition, quality factors, and methods of analysis.

The essential composition and quality factors outlined in the standard include the gas liquid chromatography ranges of fatty acid composition and requirements for color, odor, taste, and other quality characteristics.

The identity characteristics include the gas liquid chromatography ranges of fatty acid composition as shown in Table 1.

PHILIPPINE NATIONAL

STANDARD

PNS/BAFPS 22:2004
ICS 67.200.10

Virgin coconut oil (VCO)

BUREAU OF PRODUCT STANDARDS

PHILIPPINE NATIONAL STANDARD

PNS/BAFPS 22:2004

Foreword
The development of Philippine National Standard for Virgin Coconut Oil was initially
undertaken by the Center for International Trade Expositions and Missions (CITEM) of
the Department of Trade and Industry (DTI) in view of the increasing demand of
commodity for domestic and export markets. After which, an interim technical committee
spearheaded by the Philippine Coconut Authority (PCA) was created.
In close coordination with the members of the interim committee of PCA, the Bureau of
Agriculture and Fisheries Product Standards (BAFPS) Sub-Committee on Crops created
through Special Order No. 411 convened series of technical reviews and public
consultation on the draft standard for virgin coconut oil.
BAFPS deemed it necessary to adopt a standard providing common understanding on the
definition of virgin coconut oil, essential composition and quality factors, labeling and
methods of analysis and sampling.

PHILIPPINE NATIONAL STANDARD


Virgin coconut oil (VCO)
1

PNS/BAFPS 22:2004

Scope

This standard applies to virgin coconut oil in a state for human consumption.
2

References

The titles of the standards publications referred to in this standard are listed on the inside
back cover.
3

Definitions

For the purpose of this standard, the following definitions apply:


3.1

General

3.1.1
free fatty acids (FFA)
a specified fatty acid liberated by hydrolysis from naturally occurring fats
3.1.2
glyceride
an ester formed by the combination of glycerol and fatty acid. Glycerides occur naturally
in oils and fats
3.1.3
iodine number
measure of the degree of unsaturation of oils and fats
3.1.4
virgin coconut oil (VCO)
oil obtained from the fresh, mature kernel of the coconut by mechanical or natural means,
with or without the use of heat, without undergoing chemical refining, bleaching or
deodorizing, and which does not lead to the alteration of the nature of the oil. Virgin
coconut oil is an oil which is suitable for consumption without the need for further
processing
Virgin coconut oil (VCO) consists mainly of medium chain triglycerides, which are
resistant to peroxidation. The saturated fatty acids in VCO are distinct from animal fats,
the latter consisting mainly of long chain saturated fatty acids .

PNS/BAFPS 22:2004

Essential composition and quality factors

4.1

Identity characteristics

4.1.1 Gas liquid chromatography (GLC) ranges of fatty acid composition1 shall be in
accordance with Table 1.
Table 1 Gas liquid chromatography range of fatty acid composition
Common name
Caproic acid
Caprylic acid
Capric acid
Lauric acid
Myristic acid
Palmitic acid
Palmitoleic acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid

Composition
C 6:0
C 8:0
C 10:0
C 12:0
C 14:0
C 16:0
C 16:1
C 18:0
C 18:1
C 18:2
C 18:3
C 24:1

(%)
ND - 0.7
4.6 - 10.0
5.0 - 8.0
45.1 - 53.2
16.8 - 21
7.5 - 10.2
ND
2.0 - 4.0
5.0 - 10.0
1.0 - 2.5
ND - 0.2
ND

NOTE ND means non-detectable .

4.2
4.2.1

Quality characteristics
Colour, odor and taste

Virgin coconut oil shall be colorless, sediment free, with natural fresh coconut scent and
free from rancid odors or tastes.
4.2.2

Virgin coconut oil shall conform to the requirements specified in Table 2.

_____________________
1

Percent fatty acid composition is based on Codex Stan 210-1999

PNS/BAFPS 22:2004

Table 2 Virgin coconut oil property requirements


Properties
Moisture and volatile content, %, max.
Free fatty acids (expressed as lauric acid), %,
max.
Peroxide value, meq/kg oil, max.
Food additives
Contaminants
Matter volatile at 105C, %, max.

Specification
0.20
0.20

3.0
None permitted
0.20

Heavy metal, mg/kg, max.


Iron (Fe)
Copper (Cu)
Lead (Pb)
Arsenic (As)

5.0
0.40
0.10
0.10

Hygiene

It is recommended that the product covered by the provisions of this standard shall be in
accordance with the appropriate Sections of the General Principle of Food Hygiene
recommended by the Codex Alimentarius Commission (CAC/RCP 1-1969, Rev.3-1997).
6

Labelling

The label of each package shall have the following information:


1.
2.
3.
4.
5.
6.
7.
8.
9.
7

Name of product: Virgin coconut oil


Brand name or trade name
Net content
Lot identification
Name and address of the manufacturer and/or packer, or distributor
The phrase Product of the Philippines
Type of Process
Date manufactured and Best Before
BFAD registration number and bar code (optional)
Methods of analysis and sampling

7.1 Determination of fatty acid composition


According to IUPAC 2.301, 2.302 and 2.304 or ISO 5508:1999 and ISO 5509:1999.
7.2 Determination of iodine value
According to IUPAC 2.205/1, Wijs method or ISO 3961:1996, Hanus Method, AOAC
920.158. Results are expressed as % m/m absorbed iodine.

PNS/BAFPS 22:2004

Compliance and specification

When found to comply with the requirements specified in this Philippine Standard
Specification, the lot, the batch, or the consignment from which the samples have been
drawn, shall be deemed to comply with this Philippine National Standard Specification
and shall be provided with the Philippine Standard (PS) mark.

References

PNS/BAFPS 22:2004

Codex Alimentarius Commiss ion, Recommended International Code of Practice General


Principles of Food Hygiene. CAC/RCP 1-1969 (Rev. 4-2003 1)
Codex Standard for Olive Oil, Virgin and Refined, and for Refined Olive-Pomace Oil,
Codex Stan 33-1981 (Rev.1-1989)
Codex Standard for Edible Fats and Oils Not Covered by Individual Standards. Codex
Stan 19-1981 (Rev. 2-1999)
Codex Standard for Named Vegetable Oils. Codex Stan 210-1999
CYB Group Plc: Glossary of Terms. http://www.cybgroup.co.uk
Fennema O.R. Food Chemistry 2nd Edition: Revised and Expanded, Marcel Dekker, Inc.:
New York
Gonzales, L. A. 2004. Assessment and Development of Quality Standards for Virgin
Coconut Oil Produced From Different Processes. PQCRD: Philippine Coconut Authority
ISO 3961:1996 Animal and vegetable fats and oils -- Determination of iodine value
ISO 5508:1999 Animal and vegetable fats and oils -- Analysis by gas chromatography of
methyl esters of fatty acids
ISO 5509:1999 Animal and vegetable fats and oils -- Preparation of methyl esters of fatty
acids
Kokonut Pacific: Oil composition and quality factors. http://www.kokonutpacific.com.au
Nielsen, S.S. Introduction to the Chemical Analysis of Foods. Jones and Bartlett

BPS
BUREAU OF PRODUCT STANDARDS

your partner in quality

CERTIFIED
Product Quality

The use of the PS Certification Mark is governed by the provisions of Department Administrative Order
No. 01 series of 1997 Revised Rules and Regulations Concerning the Philippine Standard (PS) Quality
and / or Safety Certification Mark Scheme by the Bureau of Product Standards. This mark on a
product/container is an assurance by the manufacturer/producer that the product conforms with the
requirements of a Philippine standard. Details of conditions under which a license to use the PS
Certification Mark may be granted can be obtained from the Bureau of Product Standards, Department
of Trade and Industry, 361 Sen. Gil J. Puyat Avenue, Makati City.

CERTIFIED
Product Safety

Department of Agriculture
Bureau of Agriculture and Fisheries Product Standards
Sub-Committee on Crops
Chair

Co-chair

Dr. Elda B. Esguerra


Postharvest Horticulture Training and
Research Center, UPLB

Mr. T ommy Romualdo


INFOMAPP

Members

Experts Involved:

Dr. Lily M. Varca


NCPC, UPLB

Dr. Ma. Concepcion C. Lizada


University of the Philippines, Diliman

Mrs. Paz B. Austria


Bureau of P lant Industry
Department of Agriculture

Dr. Fabian M. Dayrit


Ateneo de Manila University

Dr. Leoncio Raymundo


FST, UPLB

Dr. Dario S. Sabularse


Fertilizer and Pesticide Authority
Department of Agriculture
Secretariat on Crops

Chairman
1

Director Gilberto F. Layese


Bureau of Agriculture and Fisheries Product Standards (BAFPS)

Member
2

Ms. Mary Grace S. Rivere


Technical Assistance on Food Safety Related Issues on Codex
Philippine Coconut Authority
Interim Committee on Virgin Coconut Oil (VCO)

Members
1

Ms. Norma Z. Granada


Ms. Tina Anayron
Ms. Dina Masa
Philippine C oconut Authority
Ms. Merly Villanueva
Industrial Technology Development
Institute, DOST

Dr. Teresita Espino


UPLB-IPB

Mr. Jun Mamangon


VCO Philippines

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