Desiccated Coconut is the ingredient produced from fresh and mature coconut meat that has been de-shelled, pared, washed. ground, steam, blanced, dried, sifted and packed hygienically.
A) Colour and Appearance: Creamy white
B) Flavour: Sweet and natural, free from foreign
C) Viscosity: Pour able, not more than 2000 cps at 30¦ C
A) Fat Content: 24.0 ¦ 1 %
B) Dry matter: 28% - 32%
C) Free Fatty Acid: 0.1 maximum
(lauric of extracted oil)
D) pH: 6.0 minimum
A) Colour and appearance : Creamy white
B) Flavour/odour : Sweet, natural coconut flavour and odor, free from foreign or objectionable flavor/odor
c) Viscosity : Pour able, not more than 1,500 cps at 25 - 30¦C
A) Fat Content : 20%
B) Dry Matter : 23 - 30%
C) Free Fatty Acid (lauric acid of extracted oil) : 0.1% maximum
D) pH : 6.0 - 6.4
A) Colour and appearance: White/ cream colour
B) Flavour/odour : Typical coconut cream flavour, free from off-taste
A) Fat Content : 65 ¦ 5.0%
B) Moisture Content : 3.5% maximum
C) Free fatty Acid : 0.1% maximum (lauric acid of extracted oil)
A) Colour and appearance : Creamy white and free flowing powder
B) Flavour/odour : Sweet natural coconut flavour free from foreign or objectionable flavour/odour
A) Fat Content : 65.0 ¦ 5%
B) Moisture Content : 3.0% maximum
C) Free Fatty (as lauric acid) : 0.1% maximum
D) pH : 6.0 - 6.7
Coconut cream
Fat content for tetra-pack is 24% and canned milk is 20%.
Desiccated coconut
A) Colour and appearance : Red not more than 1.0, Yellow not more than 5.0
B) Melting Point : 22 - 24¦C
A) Moisture Content : 0.5% maximum
B) Free Fatty Acid : 0.1% maximum
C) Iodine Value : 10 maximum
Coconut Milk Powder
Fat content 65%
