International Journal of Food Science and Technology 32: 189-201. 0000036397 00000 n This lowers the rate of separation between the oil and water layers. Salmonella Typhimurium in guacamole sickened 11 people in 2003 in Oregon (CDC, 2003). In order to improve the stability and quality of coconut milk products, various processes and food additives are normally used. Epub 2015 May 22. Studies to investigate the stability of the coconut milk emulsion often report inconsistently. startxref Toggle navigation. 0000066346 00000 n 0000069428 00000 n Medium-chain fatty acids, such as lauric and myristic acids that are typical of coconut oil also produce a distinctive soapy taste. Alternatively, emulsifiers can be added to absorb at the oil interface. x�b```b`�������x�A���,gb;{Og�ٳ�t�y��#��/7E2.�TvJbY�ă��o�ۖe_?I������qѮ����� Coalescence of oil particles. Zoom J.J. Lal, ... M. Indira, in Encyclopedia of Food Sciences and Nutrition (Second Edition), 2003. In addition, homogenization is carried out at slightly elevated temperatures with liquid coconut oil. As such, it is important to minimize oxygen exposure to prevent rancidity. 0000005860 00000 n 0000005521 00000 n Sometimes, homogenization is also coupled with stabilizers. Since coconut milk (pH ≈ 6) is considered a low-acid food, it is necessary that the canning process is performed in a retort above 100 °C, before cooling and labeling (Timmins and Kramer, 1977; Gonzalez, 1990; Arumughan et al., 1993). J Food Sci. Consequently, they (Tangsuphoom and Coupland, 2008) have found that the homogenized coconut milk prepared without additives destabilized by freeze–thaw between −20 and −10°C but not by chilling up to 5°C. For maximum yield of coconut milk, the nut should be 10-13 months mature, as oil content is at its highest. The colour, turbidity, and opaque appearance of coconut milk is also affected by the size of the dispersed oil globules which have light scattering properties. 0000003650 00000 n 0000038811 00000 n 2011 Mar;4(3):241-7. doi: 10.1016/S1995-7645(11)60078-3. 0000070341 00000 n Semi Solid Foods. To extract VCO on a small scale, the biochemical method is used. 0000069345 00000 n Other than the age and type of the coconut, the composition of coconut milk (Table 8.2) is also dependent on the extraction process (refer to Chapter 6). 0000006918 00000 n The refining process may also be employed to guarantee a product safe (free of pathogens, and physical contaminants) for human consumption. "Depleting flocculation of emulsions containing unadsobed sodium caseinate " Food Hydrocolloids 11: 133. 0000009857 00000 n To recover the oil from coconut milk, the protein bond was broken using heat in double walled boiler, known as a VCO cooker, with slow heating to coagulate the protein and release the oil. This increases the chances of creaming. endstream endobj 300 0 obj <> endobj 301 0 obj <> endobj 302 0 obj <> endobj 303 0 obj <>/ColorSpace<>/Font<>/ProcSet[/PDF/Text/ImageC]/ExtGState<>>>/Type/Page>> endobj 304 0 obj <> endobj 305 0 obj <> endobj 306 0 obj <> endobj 307 0 obj <> endobj 308 0 obj <> endobj 309 0 obj <> endobj 310 0 obj <> endobj 311 0 obj <> endobj 312 0 obj <> endobj 313 0 obj <> endobj 314 0 obj <> endobj 315 0 obj <> endobj 316 0 obj <> endobj 317 0 obj <> endobj 318 0 obj <> endobj 319 0 obj <> endobj 320 0 obj <> endobj 321 0 obj <> endobj 322 0 obj <> endobj 323 0 obj <> endobj 324 0 obj <> endobj 325 0 obj <> endobj 326 0 obj <> endobj 327 0 obj <> endobj 328 0 obj <> endobj 329 0 obj <> endobj 330 0 obj <> endobj 331 0 obj <> endobj 332 0 obj <> endobj 333 0 obj <> endobj 334 0 obj <> endobj 335 0 obj <> endobj 336 0 obj <> endobj 337 0 obj <> endobj 338 0 obj <> endobj 339 0 obj <> endobj 340 0 obj <> endobj 341 0 obj <> endobj 342 0 obj <> endobj 343 0 obj <> endobj 344 0 obj <> endobj 345 0 obj <> endobj 346 0 obj <> endobj 347 0 obj <> endobj 348 0 obj <> endobj 349 0 obj <> endobj 350 0 obj <> endobj 351 0 obj <> endobj 352 0 obj <> endobj 353 0 obj <> endobj 354 0 obj <> endobj 355 0 obj <> endobj 356 0 obj <>stream 0000031806 00000 n 0000071236 00000 n 0000071048 00000 n Water activity, pH, temperature, oxygen availability, and light affects the growth rate of microorganisms. NIH 0000055950 00000 n trailer 0000025254 00000 n Coconut milk, a term for the aqueous extract from coconut solid meat, is often uses in Asian cuisines as well as other part of the world.
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