![\"coconut_SM\"](\"https:\/\/ulprospector.ul.com\/media\/2015\/02\/coconut_SM.jpg\")
From refrigerated beverages and gluten-free foods to frozen desserts and baking, you can\u2019t walk through a grocery store today without running into an incredible variety of coconut<\/a> (EU<\/a>) products. After years of formulating coconut out<\/i> of food products because of its high saturated fat content, this trendy tropical fruit has made its way back into more grocery aisles. And this trend has been aided by nutritional studies that indicate the type of saturated fat can be more of a health indicator than the amount of saturated fat.<\/p>\nCoconut Basics<\/b><\/h4>\n
The coconut tree (cocos nucifera), part of the palm tree family, is known as the \u201ctree of life.\u201d For centuries, the tree has offered products that are wholly used and valued.<\/p>\n
Coconuts grow well in hot, humid, coastal regions and, with human cultivation, are now grown worldwide at a rate of about 62 million tonnes annually. In 2013, the top three coconut-producing countries, as reported by the Food and Agriculture Organization of the United Nations<\/a>, included Indonesia, the Philippines and India.<\/p>\n The spherical shaped \u201cnut,\u201d botanically called a drupe, or fruit, has three parts; a fibrous mesocarp, or husk; an endocarp, or shell; and the interior, which is a white, edible endosperm. Coconuts have been selectively farmed over generations to produce greater ratios of endosperm to husk\/shell. Coconut is recognized as a potential allergen and will require a \u201ctree nut\u201d allergy statement with use.<\/p>\n The white, hard flesh interior of the coconut is called coconut meat and is high in fiber and other nutrients. In growing regions, coconut meat is often eaten fresh. However, with a moisture content of about 52%, the shelf life of fresh coconut meat is limited. To prolong shelf life, coconut is often dried\/desiccated to 2-3% moisture and flaked \u2013 often with added sugar and propylene glycol to add sweetness and keep the texture soft. Coconut flour<\/a> (EU<\/a>) may be a good substitution in gluten-free products. Formulators should note that an increase in water may be required for processing.<\/p>\n The liquid naturally found within the interior of the coconut is known as coconut water<\/a> (EU<\/a>) or juice. Obtained from young coconuts, since the water is absorbed into the meat as coconuts ripen, coconut water is a cloudy and colorless liquid with a sweet flavor profile. It\u2019s high in electrolytes like potassium<\/a> (EU<\/a>) and sodium <\/a>(EU<\/a>). In the last few years, coconut water has been popular with consumers as a rehydration replacement for sugary and sodium-containing sports drinks. It could be used to naturally increase nutrients in food systems and beverages.<\/p>\n While many might assume the liquid in a coconut is coconut milk<\/a> (EU<\/a>), this is actually a manufactured ingredient from coconut meat. The coconut meat is ground up with extra water, and then the mixture is squeezed, leaving pulp and coconut milk. Coconut milk is a pure white liquid with a slight coconut flavor that can often be used to replace cow milk in formulations. Most coconut milks are 17-25% fat, with a greater fat content yielding a thicker product. Coconut cream is a variant of coconut milk with roughly 20% or greater fat content.<\/p>\n Copra<\/a> (EU<\/a>), or dried coconut meat is 33% fat, and the starting point for coconut oil production. Several methods of extracting the oil from the coconut meat exist with varying yield rates and end product quality. Virgin coconut oil<\/a> (EU<\/a>) is mostly made with fresh coconut meat in a process similar to coconut milk and has a pleasant coconut odor.<\/p>\n Coconut oil<\/a> (EU<\/a>) is mostly saturated medium chain fatty acids; 48% lauric acid<\/a> (EU<\/a>) (12 carbon), 18% myristic acid<\/a> (EU<\/a>) (14 carbon), 7% capric acid<\/a> (EU<\/a>) (10 carbon), 8% caprylic acid<\/a> (EU<\/a>) (8 carbon), and 0.5% caproic acid<\/a> (EU<\/a>) (6 carbon). Because of the saturation level, coconut oil is not as vulnerable to oxidation and free radical formation so it is safe to use at high cooking temperatures and will be more stable over shelf life.<\/p>\n This range of coconut ingredients make coconut a versatile product which can be adapted to both sweet and savory profiles and in a variety of applications including beverages, enhancers, meals, and desserts.<\/p>\nCoconut Meat<\/b><\/h4>\n
Coconut Water<\/b><\/h4>\n
Coconut Milk or Cream<\/b><\/h4>\n
Coconut Oil<\/b><\/h4>\n
Material Resources:<\/h3>\n