| FEMA | N/A |
| CAS | 8001-31-8 |
| EINECS | N/A |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
|
| Odor | fatty fresh, fatty, fruity, nutty, |
| Flavor | fatty coconut, |
| Material Notes | Coconut Absolute is produced by extraction of the comminuted endosperm of Cocos Nucifera, the coconut. Flaked or grated coconut meat may be used, but in order to obtain the full and natural gamut of volatile and alcohol extractive matter, it is adviseable to start from the deoleated coconut. tsca definition 2008: extractives and their physically modified derivatives. it consists primarily of the glycerides of the fatty acids capric, lauric, myristic, oleic and palmitic. (cocos nucifera). |