Physical Specifications
Color: Natural pure white; reasonably free from yellow specks, brown testa (skin)
remnants, or other
discolorations.
Flavor/Odor: Mild, sweet, and characteristic of fresh coconut with no rancid, sour, or off-
flavors.
Cut Sizes: Graded by particle dimensions such as Fine (small, powder-adjacent particles for
baking), Medium
(mid-range granules), Coarse (larger flakes for texture), and Flakes/Long Thread.
Chemical & Analytical Specifications
Moisture Content: 3.0% maximum.
Total Fat/Oil Content: High-fat grades typically range from 60% to 72% (dry basis),
depending on the specific
manufacturing process.
Free Fatty Acid (FFA): 0.1% to 0.3% maximum (calculated as lauric acid).
pH Value: 6.1 to 7.1 (measured in a 10% solution/dispersion).
Residual Sulphur Dioxide (SO2): 100 ppm maximum