General
- Coconut milk is a
sweet, milky white cooking base derived from the meat of a mature
coconut. The color and rich taste of the milk can be attributed to the
high oil content and sugars. This liquid, when found in a young coconut,
is more unambiguously referred to as "coconut water" or "coconut juice".
In Malaysia and Indonesia coconut milk is called santan and in the
Philippines it is called gata.
- Coconut milk is not
the juice found inside a coconut, but the diluted cream pressed out from
the thick, white flesh of a well-matured coconut. Good brands of coconut
milk, therefore, will have thick cream floating on top of the can while
the milk on the bottom will be much more watery. The cream usually
coagulates in cool weather, or when refrigerated.
Process
- COCONUT MILK is
made by squeezing the grated flesh of a coconut with some hot water
resulting in a rich white liquid that looks very much like cow's
milk. Spray drying is the most widely used industrial process
involving particle formation and drying. It is highly suited for the
continuous production of dry solids in either powder, granulate or
agglomerate form from liquid feedstocks as solutions, emulsions and
pumpable suspensions.
- The
manufacturing of virgin coconut oil and flour involves two
processing methods either by the: Dry process or by the Wet process.
Coconut flour refers to the screened food-grade product obtained
after drying, expelling and/or extracting most of the oil or milk
from sound coconut meat.
Application
& Technology
- Coconut milk
finds a special place in many tropical cuisines, especially Thai,
Singaporean, and Malaysian. It acts as a source of a wide range of
vitamins, minerals, potassium, folate and other vital nutrients.
Milk powders are high in calcium and soluble vitamins, and can be
used to fortify dairy foods. The proteins in milk powders can quite
successfully act at oil/water interfaces to form and stabilize
emulsions.
- The
lecithin present in milkfat also assists in stabilizing
emulsions.Successful development of new coconut protein extraction
and recovery techniques and new coconut protein-based food products
will bring substantial economic benefits to coconut-growing
countries by enabling them to produce not only one but two basic
types of valuable products from coconuts for food uses - the
traditional product, coconut oil, and the new product, coconut
protein.
Market
- Growing in
tropical locations worldwide, coconut has life-giving powers to
populations in developing countries in both economic and social
terms. This widely known palm’s scientific name Cocos nucifera means
“grinning face bearing nuts” and is often referred to as the “tree
of life”. Indonesia, India, Sri Lanka and Malaysia, which
together account for 75 percent of global coconut production output.
- The Philippines
has an estimated 4.09 million hectares devoted to coconut
production. Coconut accounts for the country’s largest farm export,
reaching US0.237 million in 2004. The biggest share is contributed
by coconut oil, which amounts to US$ 573.736 million for 952.275
metric tons. In the Philippines, 90% of total production is devoted
to copra and coconut oil, which ironically only utilizes 35% of the
whole nut.
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