Coconut and Milk Substitute Preparations FPDD Guide No. 2 - Rev. 2, Series of 2019

Coconut Milk products are prepared using a 1. Low Coconut Filled Milk Reconstituted significant amount of comminuted coconut meat with stabilizer is blended and PHILIPPINE are expressed, where most filterable fibers and homogenized with COCONUT residues are excluded, with or without coconut 2. Evaporated Reconstituted Milk Reconstituted AUTHORITY water, and/or with additional water, thermally skimmed milk with stabilizer is blended and with processed and hermetically sealed in a container ALBAY coconut milk, heated under reduced pressure to prevent spoilage ( Codex, 2003 ) . RESEARCH until it has lost about half its water.

Product Styles 3. Sweetened Concentrated 1. Light Coconut Milk The product obtained from evaporated reconstituted milk is added with either the bottom portion of centrifuged COCONUT PROCESSING coconut milk or by further dilution of coconut sugar to give a total sugar concentration of about TECHNOLOGIES milk 55%. 2. Coconut Milk The dilute emulsion of comminuted coconut meat in water with soluble and suspended solids Composition of simulated milk beverage 3. Coconut Cream The emulsion extracted from COCONUT matured coconut meat with or without the %FAT %PROTEIN addition of coconut water/water 4. Coconut Cream Concentrate The product Low Fat Filled Milk 2.0-3.0 3.6 MILK obtained after the partial removal of water from coconut cream Evaporated Reconstituted 6.0 7.3 Milk Reference: Codex Standards for Aqueous Coconut Products Coconut Milk and Coconut Cream ( C odex Stan 204-2003 ) Sweetened Condensed 8.0 7.5 Milk Simulated dairy milk beverage derived from Coconut Milk FOOD PRODUCT DEVELOPMENT DIVISION Simulated dairy milk beverage is dairy milk substitute Albay Research Center formulated to contain approximately those of its dairy Research Development Branch Philippine Coconut Authority milk counterparts. The local milk industry utilizes Banao, Guinobatan, Albay coconut milk which is a rich source of vegetable fat to E-mails: pca [email protected] substitute for imported butterfat. Coconut milk contains [email protected] 0917-558-1447 natural emulsifiers and much easier to blend with skim COCONUT MILK and Its Processing PRODUCT DESCRIPTION Processing of Coconut Milk and coconut milk products Bottling or Canning

Coconut milk is the liquid Filtration: the extracted coconut milk is filtered using obtained by manual or a vibro screen with a stainless filter of 100 mechanical extraction of mesh or finer comminuted coconut meat : filtered coconut milk is pasteurized with or without indirectly by double boiling at 70°C water. The composition of coconut milk depends on for 15 minutes the amount of water used for the extraction, Packaging: once pasteurization temperature is affecting significantly moisture and fat content. achieved, the coconut milk is re moved from the heat source, immediately  Coconut milk obtained from single-stage transferred to stainless steel filling vessels extraction, without added water, is called hot-filled in appropriate containers and ‘ K akang Gata ’ . sealed  It is rich in proteins such as albumin, globulin, Cooling: packed coconut milk is immersed in a prolamin and glutein. cooling tank water bath to bring down the  It contains elmulsifying agents such as phosphol- temperature. ipids, cephalin and lecithin which help in Storage: coconut milk packed in plastic bottles or increasing dispersibility and stability of food pouches is subjected to blast freezing and emulsions. transferred to freezers for cold storage. Canned  Freshly extracted coconut milk has pH 6 coconut milk undergoes sterilization and remains ( s lightly acidic ) and coagulates when heated stable at ambient storage after cooling. to 80°C.

Typical Composition of COCONUT MILK Dehydration or Spray-Drying Constituent Percent (%) Dehydration of coconut milk into a powdered product Moisture 47-76 renders stability, convenience and increased Basic Equipment Used: Fat 18-40 consumption while keeping its natural quality, flavor and 1. Deshelling Machine: for removal of the coconut shell texture upon rehydration. Protein 2-5 2. Grinder/ Pulverizer: pared, quartered coconut meat is Blending: minimal amounts of maltodextrin and casein Ash 0.6-1.3 reduced in particle size by grinding for a more efficient milk are blended into fresh coconut cream to improve extraction Carbohydrates 5-16 fluidity 4. Grater: motorized coconut shredder after coconut is split into Spray-Drying: blended cream is spray dried Total Solids (Non-fat) 9.0 halves 5. Coconut Milk Extractor: for mechanical extraction of coconut Packaging: resulting powder is packaged in moisture *Source: Banzon, J.A., et al. 1990. Coconut as Food. Philippine Coconut milk from the comminuted coconut meat vapor-proof container Research and Development Foundation, Inc. ( PCRDF ) . Quezon City, Philippines.