Authentic Coconut Products
Coconut and coconut biproducts are widely considered as luxury product the world over.
We provides high quality coconut and coconut biproducts under your label.
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, milk extracted from grated coconut kernel is boiled to get oil. Of late, the traditional method has been partially mechanized using a bridge press and mechanical grater. The modern method of extracting oil from fresh coconut kernel is known as wet processing.
The Virgin coconut oil is considered superior for use as edible oil, hair oil and baby oil because of its pleasing aroma and purity. It is applied on the body of babies to protect from skin diseases. Because of its low FFA content, this oil has a longer shelf life.
Coconut oil is rather a unique cooking oil as it contains the short and the medium chain saturated fatty acids. It fi nds extensive use in the food industry due to its characteristics such as easy melting behaviour, resistance to oxidative rancidity, pleasing fl avour and good digestibility. Coconut oil has gained importance as a dietary fat because of its high content of lauric acid, the source of monolaurin in the body and 16W content of Omega 6. It can be used for manufacturing margarine and shortenings. Coconut oil is preferred as a fat in the preparation of fi lled milk, infant milk powder, ice-cream and confectionery and bakery products. Because of its stable character, coconut oil is the preferred fat for deep frying.
Studies undertaken by the Biochemistry Department, University of Kerala showed that coconut oil:
A large number of branded coconut oil in consumer packs are marketed . Coconut oil is refined for industrial use as well. The refined coconut oil is water white in colour 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.
Dehydrated coconut meat in the grated and shredded form is desiccated coconut (DC). A large number of units are manufacturing DC which is mainly absorbed by the confectionery and other food industries. DC is also used as a substitute to grated coconut in various household preparations. DC is available in different grades based on the fineness of the material.
Coconut Milk is the oil-protein-water emulsion obtained by squeezing fresh grated coconut kernel. The undiluted and diluted forms are called coconut milk and the concentrated form is coconut cream. Coconut milk is obtained by extraction of fresh coconut wet gratings with or without water. This is an instant product, which can either be used directly/diluted with water to make various preparations such as fi sh & meat dishes, curries, sweets, deserts, puddings, cocktails, cakes, cookies, coconut jam, ice creams etc. It can also be used in the manufacture of bakery products and for coconut milk flavouring food stuffs. Preserved forms of coconut milk such as canned cream or milk and dehydrated whole milk are now available in many coconut growing 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 leading exporter of coconut milk followed by Sri Lanka, Thailand and Philippines.
The water of tender coconut (TCW) is a sterile, nutritious and thirst quenching health drink. It possesses therapeutic properties. The TCW has a calorifi c value of 17.4 per 100gm.
Coconut water is a good rehydration drink that is cholesterol free, low in fat, and high in electrolytes. It provides an alternative to carbohydrate based sports drink, providing the same rehydration benefits with lower calorie count. Coconut water is also used as a base for coconut-flavoured beverages. Usually, taste can be further enhanced and diversified by adding other ingredients such as fruit juice, tea, coffee, chocolate and more.
The coconut palm syrup or jaggery can be crystallized to produce fine granules of sugar. Transition of coconut jaggery into a ground granule sweetener is more accepted by global markets. The recovery of palm sugar from coconut palm jaggery is 15%. The application of this sugar is tremendous and offers huge potential owing to its most important health attributes, the low Glycemic index and the high nutrient content. It can be the most suited alternative sweetener, especially when agave sugar is being rejected owing to the high fructose content. This alternative sugar industry is estimated to be a $1.3 billion industry and hence the market prospects are enormous.