![]() National Academy of Sciences and Technology, Philippines. Philippine Fermented Foods: Principles and Technology. Nata de coco can be consumed on its own, but it can be used as an ingredient as well for fruit salads, halo-halo, coconut cakes, ice creams, soft drinks, bubble tea, and yogurts. Cleaning and washing off the acetic acid,.Separation and cutting of the produced surface layer of nata de coco,.Fermentation of the coconut water with bacterial cultures,.The primarily coconut water dessert is produced through the following steps: It is often characterized as healthy since it contains dietary fiber to aid digestion while carrying fewer calories compared to other desserts, gram for gram.Ĭommercially made nata de coco is made by small farms in the Philippines, especially in Laguna and Quezon, as well as Thailand, Vietnam, Malaysia, and Indonesia, especially in Yogyakarta. ![]() One cup of it (118 grams) contains 109 calories, 1 gram of protein, and 7 grams of carbohydrates. Nata de coco is mainly made from coconut water and so has a modest nutritional profile. Products from coconuts became a major export product of the Philippines, including nata de coco. In the 20th century, the demand for coconuts increased. Nata de coco production was later optimized in the mid-1970s through the efforts of a team of microbiologists led by Priscilla C. Ĭommercial production of nata de coco began in 1954, when the agency, renamed the Philippine Coconut Administration, opened a branch in Alaminos, Laguna and introduced the technology to local farmers. This was because though the demand was high, nata de piña was seasonal, as it relied on pineapple harvests from the declining piña fibre industry. It was originally conceived as an alternative to nata de piña, another gel-like Filipino dessert produced since the 18th century. Nata de coco was invented in 1949 by Teódula Kalaw África, a Filipino chemist working for the National Coconut Corporation (now the Philippine Coconut Authority). Nata de coco means " cream of coconut" in Spanish. It is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails. Originating in the Philippines, nata de coco was invented in 1949 by Teódula Kalaw África as an alternative to the traditional Filipino nata de piña made from pineapples. Please check in-store for local store price and product availability.Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Komagataeibacter xylinus. Local store price and product availability in-store may vary from those displayed on our website. Prices and availability are subject to change without notice. You should not rely solely on the information displayed on our website and you should always read labels, warnings and directions prior to using or consuming a product. ![]() Ultrafiltered Skim Milk*, Skim Milk, Soluble Corn Fiber, Erythritol, Cream, Sugar, Vegetable Glycerin, Contains 2% or less of Wheat Flour, Natural Flavors, Isomalt, Palm Oil, Sorbitol, Cocoa Processed with Alkali, Inulin, Food Starch-Modified, Salt, Baking Soda, Stevia Leaf Extract (Reb M), Stevia Leaf Extract (Reb A), Vitamin A Palmitate, Mono and Diglycerides, Cellulose Gel, Cellulose Gum, Caramel Color.ĭisclaimer: Actual product packaging and materials may contain additional and/or different ingredients, nutritional or proper usage information than the information displayed on our website. ![]()
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