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CocoLovers: A Blog about Coconut and its Derivatives


coconut products


virgin coconut oil

Variaciones del coco
Variaciones del coco

Coconut oil obtained from coconut milk is called virgin coconut oil. Traditional and modern methods are available for the manufacture of virgin coconut oil. In the traditional method, the milk extracted from the grated coconut is boiled to obtain oil. Lately, the traditional method has been partially mechanized using a bridge press and a mechanical grater. The modern method of extracting oil from fresh coconuts is known as wet processing.


Virgin coconut oil is considered superior for use as an edible oil, hair oil, and baby oil due to its pleasant aroma and purity. It is applied to the body of babies to protect them from skin diseases. Due to its low FFA content, this oil has a longer shelf life.



 

desiccated coconut

Variaciones del coco
Variaciones del coco

Dehydrated coconut meat in shredded and shredded form is desiccated coconut (DC). A large number of units in India are manufacturing DC which is mainly absorbed by the confectionery and other food industries. DC is also used as a substitute for grated coconut in various homemade preparations. DC is available in different grades depending on the fineness of the material.




 

Coconut milk

Variaciones del coco
Variaciones del coco

Coconut Milk is the emulsion of oil, protein and water obtained by squeezing grated fresh coconut. The undiluted and diluted forms are called coconut milk and the concentrated form is coconut cream. Coconut milk is obtained by extracting wet grated fresh coconut with or without water. It is an instant product, which can be used directly/diluted with water to make various preparations such as meat and fish dishes, curries, sweets, desserts, puddings, cocktails, cakes, cookies, coconut jam, ice cream, etc. it can also be used in the manufacture of bakery products and for foods flavored with coconut milk. Preserved forms of coconut milk, such as canned cream or milk and dry whole milk, are now available in many coconut-producing countries. Commercial production of these products has been promoted in the Philippines, Thailand, Indonesia, Western Samoa, Sri Lanka and Malaysia, and to some extent in India. Indonesia is the main exporter of coconut milk followed by Sri Lanka, Thailand and the Philippines.


 

skimmed coconut milk


Leche descremada de coco
Leche descremada de coco


vegetable protein and is an invaluable material for the preparation of milk replacers. Skimmed coconut milk is a solution of the soluble components of the coconut after separating the cream in a cream separator. Skimmed milk is a good source of quality protein suitable for the preparation of many useful food products or as a supplementary protein source, especially in regions deficient in animal protein. Freshly prepared coconut milk from the shelled kernel is filtered through a 120 mesh vibrating screen and the pH of the filtered milk is raised from 6.3 to 7.0 with the addition of sodium hydroxide. The milk is then pasteurized at around 60°C for one hour and then centrifuged in a cream separator to produce the water phase or protein-rich skimmed milk.



 


Spray dried coconut milk powder

Leche de coco en polvo secado por aspersión
Leche de coco en polvo secado por aspersión


Spray drying is the best method for preserving coconut milk. Spray-dried powdered coconut milk is reconstituted into coconut milk by adding water that can be used to make various food preparations. The product offers additional advantages such as less storage space, bulk packaging at reduced cost, and longer shelf life. The technology for making spray-dried coconut milk powder is available from the Coconut Development Board.



 


Coconut cream



The processed and packaged coconut cream is a ready-to-use product that can be used directly or diluted with water in various edible preparations. Coconut cream when partially defatted is called coconut milk. Coconut cream/milk is used as an ingredient in homemade recipes and as a component of processed foods. Coconut milk is also used as coconut cream, a mixer in alcoholic beverages. Coconut milk/cream is available in bags, bottles, and tetra packs. The technology for manufacturing coconut cream is available from the Coconut Development Board.


 


Coconut Chips

Variaciones del coco
Variaciones del coco

Coconut chips are a ready-to-eat snack. It is prepared in salty and sweetened forms. The Central Plantation Crop Research Institute, Kasaragod, has standardized the process for chip preparation. Coconuts that are 9-10 months old are used for the preparation of chips.


 


Coconut oil

Aceite de coco
Aceite de coco

Coconut oil is rather a unique cooking oil as it contains short and medium chain saturated fatty acids. It finds wide use in the food industry due to its characteristics such as easy melting, resistance to oxidative rancidity, pleasant flavor and good digestibility. Coconut oil has gained importance as a dietary fat due to its high content of lauric acid, the source of monolaurin in the body, and 16W Omega 6 content. It can be used to make margarines and shortenings. Coconut oil is preferred as a fat in the preparation of filled milk, infant formula, ice cream, and confectionery and bakery products. Due to its stable nature, coconut oil is the preferred fat for frying.


Studies conducted by the Department of Biochemistry at the University of Kerala showed that coconut oil:


Does not raise total blood cholesterol and increases blood HDL cholesterol

If consumed together with the coconut seed, it reduces cholesterol in the blood

Does not raise LDL cholesterol or the LDL cholesterol/HDL cholesterol ratio

Lowers serum triglycerides

A large amount of brand name coconut oil is marketed in the country in consumer packages. Coconut oil is refined for industrial use. Refined coconut oil is water white in color with no aroma. Since coconut oil has the lowest level of unsaturated fatty acids among all vegetable oils, the cost of hydrogenation is much less than all other oils.



 


Copra


Copra
Copra

Two types of copra are manufactured in India, namely ground and edible. The ground copra is used to extract oil while the edible copra is consumed as a dried fruit. Edible copra is made in the form of balls and cups. Copra contains the highest percentage of oil compared to other oilseeds. It contains 15-20 percent carbohydrates, 9 percent protein, and 4.10 percent crude fiber in addition to 65-68 percent fat. The carbohydrate fraction consists of a large percentage of cellulose and sucrose along with other sugars. In addition to glucose and fructose, the presence of galactose, raffia and pentoses is also reported.


 


Coconut water based products

Variaciones del coco
Variaciones del coco


 


tender coconut water

Agua de coco tierna
Agua de coco tierna

Tender Coconut Water (TCW) is a sterile, nutritious, and thirst-quenching health drink. It has therapeutic properties. TCW has a calorific value of 17.4 per 100g.


TCW is rich in potassium and other minerals. Sugars form an important constituent of the TCW. The concentration of sugars in the nut water steadily increases from about 1.5 per cent to 5-5.5 per cent in the early months of maturation and then slowly falls reaching about 2 per cent at the stage of the full maturity of the nut.


 

Coconut vinegar

Vinagre de coco
Vinagre de coco

Coconut vinegar is made from fermented coconut water and is widely used as a preservative and flavoring agent in pickles, salads, sauces, and many other condiments. Coconut vinegar is also made from the sap of the coconut tree and is similar to fresh coconut water. Naturally fermented coconut vinegar is rich in minerals and vitamins such as beta-carotene, calcium, iron, magnesium, phosphorus, potassium, and sodium. Raw, unfiltered organic coconut vinegar is similar to that which is naturally fermented. Coconut vinegar aids digestion and improves the quality of cooked meat and fish. It is a healthier alternative to synthetic vinegar.



 


Nata de coco


Variaciones del coco
Variaciones del coco


Nata-de-coco a white to yellow gelatinous cellulosic substance formed by acetobacter aceti subspecies Xylinium, on the surface of coconut water enriched with sugar/coconut milk/plant extract/fruit juices or other waste materials rich in sugar.


It is popularly used as a dessert. It is also used as an ingredient in food products, such as ice creams, fruit cocktails, etc. “Nata” is a Spanish word, derived from the Latin word “Natare” which means “to float”. Cream making plays an important role in the development of our coconut industry due to growing interest in producing it from coconut water, an abundant waste product from coconut processing units.


The cream can be prepared from various fruits such as banana, pineapple, tomato etc. and the product is named after the medium used, such as “Nata de coco” from coconut, “Nata de piña” from pineapple etc. We can also use coconut milk, finely grated coconut meat or coconut water in the preparation of Nata.



 


Coconut nectar

Nectar de coco
Nectar de coco

The vascular sap collected from unopened immature coconut inflorescence is popularly known as Neera in fresh form. It is a juice that contains sugar and is a delicious healthy drink and a rich source of sugars, minerals and vitamins. It is sweet and oyster white in color and translucent. It is extracted from the coconut inflorescence and filtered, pasteurized and biological preservatives are added to preserve the product. Treated Neera can be stored in cans for up to two months at room temperature. It can also be packaged in tetra packs or glass bottles. The tapping can be done for six months in a year. It is a rich source of minerals, 17 amino acids, vitamin C, broad-spectrum B vitamins, and has a near-neutral pH.


Neera fresh when boiled at 118-120o C and allowed to cool to solidify. The solid mass is known as brown coconut sugar or 'gur'. Coconut brown sugar is made in the traditional coconut growing areas of the country on a cottage scale. Calcium and phosphorus are the important minerals contained in brown coconut sugar. Molasses is another product made from sweet punch. It is obtained by boiling the toddy. Fresh punch is also a good source of baker's yeast. The fresh neera ferments rapidly and the sugar is replaced by 5-8 percent alcohol, which when distilled produces arrack. Neera fermented in acetic fermentation produces vinegar containing 4-7% acetic acid.



 


coconut palm sugar


Azúcar de palma de coco
Azúcar de palma de coco

Coconut or jaggery palm syrup can be crystallized to produce fine granules of sugar. The transition from brown coconut sugar to a ground granulated sweetener is more accepted by global markets. Palm sugar recovery from coconut palm brown sugar is 15%. The application of this sugar is huge and offers great potential due to its most important health attributes, the low glycemic index and high nutrient content. It may be the most suitable alternative sweetener, especially when agave sugar is rejected due to its high fructose content. This alternative sugar industry is estimated to be a $1.3 billion industry and therefore the market prospects are huge.

 

coconut blossom syrup


This is a jaggery-like product with a high mineral content. It is a rich source of potassium. It has a good sodium content and is free of total fat and cholesterol. It is produced when fresh Neera is heated and concentrated into syrup. The input and output ratio is 6:1. The syrup has a 50% sucrose content and possesses a low glycemic index at 35 GI levels, indicating that low levels of sugar are absorbed into the blood, making it safe for diabetic patients.


 


Coconut cookies


Coconut crackers are ready-to-eat snack products prepared from maida and coconut powder. It can be prepared in different varieties by adding coconut, butter; ginger etc The product has a shelf life of three months at ambient conditions. It is mainly consumed as a snack. Coconut Cookies are highly nutritious and delicious with low calories and high fiber and is one of the healthiest snacks which is quite popular and in high demand in Asia-Pacific countries, USA, European countries , Middle East and African countries.

Variaciones del coco
Variaciones del coco

 


Coconut candy


Coconut candy is prepared from shredded coconut mixed with coconut milk. It is high in fiber and helps prevent intestinal slowness. It is a newly introduced product produced mainly in Asia-Pacific countries.


Variaciones del coco
Variaciones del coco

 


Coconut chocolate

Variaciones del coco
Variaciones del coco


It is a sweet confectionery item prepared from grated coconut sugar, milk butter with a chocolate coating. It is rich in protein, carbohydrates and fiber. It can be made more delicious by adding cashew nuts, badam and other dried fruits. The product has a shelf life of three months under refrigerated conditions. The product is in high demand in Europe, North America, Australia, the Middle East and China.


 


Coconut burfi


It is a snack prepared by roasting coconut grates. A procedure for the preparation of coconut burfi was standardized. The coconut shreds (after fat extraction) were toasted, then three percent fat and ten percent sugar were added, giving the best organoleptic qualities. The product has good nutritional value with protein (10.23%), ash (2.1%) and carbohydrates (60.87%).



 


coconut shell powder

Polvo de cáscara de coco
Polvo de cáscara de coco

Coconut shells free from contamination with coconut pith etc. are broken into small pieces and fed into a pulverizer. Dust from the sprayer is fed into a cyclone and the parallel product is collected in bag filters. The shell powder is then fed to a vibrating sieving machine and packed according to mesh size requirements for various end uses. Rejects from the screening machine can be recycled to the pulverizer for size reduction. The main requirements for a consistently good quality of coconut shell powder are proper selection of the shell at the right stage of maturity and efficient machinery.



Activated charcoal

Variaciones del coco
Variaciones del coco

The activation process takes place in two stages. First, the coconut shell is converted to shell carbon through a charring process that is typically carried out in mud pits, brick kilns, and portable metal kilns. The coconut shell carbon is activated by reaction with steam at a temperature of 900oC -1100oC under a controlled atmosphere in a rotary kiln. The reaction between the steam and the carbon takes place on the inner surface area, creating more sites for adsorption. The temperature factor in the activation process is very important. Below 900oC the reaction becomes too slow and is very wasteful. Above 1100 °C, the reaction becomes diffusion controlled and therefore takes place at the outer surface of the carbon, resulting in carbon loss.



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