C OCONUT S AP S YRUP

P RODUCT
P RODUCTION
D ESCRIPTION
Coconut sap syrup is a natural sweetener obtained
by boiling the pure and fresh coconut sap under Pack hot in sterilized bottles or plastic
moderate to very low heat until it becomes sticky . It containers.
has a rich and sweet taste with a distinct coconut Seal tightly and invert the bottle,
fruity flavour. Coconut sap syrup is rich in nutrients then, let it cool.
and has a low Glycemic Index (GI) of 39 ± 4 Tap the coconut inflorescence and
(DOST-FNRI, 2003). collect the sap/toddy

Coconut sap - also known as “tuba”

or toddy; the liquid oozing out from
the tapped unopened inflorescence
Store in cool, dry place, not more than
of the coconut palm (PNS/BAFPS
30oC and away from sunlight.
76:2010)
Filter the sap
Glycemic index (GI) - a physiological Shelf-life: 6 months if properly
classification of dietary carbohydrates based on how processed and stored
they raise the blood sugar levels. Low GI foods (≤ 55)
are more slowly absorbed and produce a less pro-
nounced rise in blood sugar
U SES OF C OCO S AP
pH - a measure of the acidity and basicity of an aqueous Check for pH (5.5-5.9) and
S YRUP
solution total soluble solids (15-20 °Brix) Coconut sap syrup can be used as an ingredient or
a low-calorie sweetener in:
Total Soluble Solids (TSS) - the sum of the solids
present in a solution  pancake, waffle, hot bread, French toast
spread
Brix - the weight-to-weight ratio of the sugar content of  soft and hard candies
a solution  beverages (e.g., fruit juice, shakes, tea,
coffee
 fruits, snacks, pastries, jams, desserts (e.g.,
Boil the coconut sap at 100oC. biscuits, donuts, ice cream, hot cereal, corn
Concentrate and evaporate until thick at fritters, baked apples, crème brulee,
75-78oBrix or until it forms into soft ball custards, muffins
when dropped in cold/tap water  salad dressings, appetizer sauces, soups and
cocktails
 C OMPOSITION OF C OCONUT S AP
H EALTH B ENEFITS FPDD Guide No. 7 - Rev. 2, Series of 2019

S YRUP Coconut sap syrup food products have the

P HILIPPINE
following benefits: C OCONUT
Table 1. Nutritional Composition of Coconut Sap Syrup*
A UTHORITY
PARAMETER VALUE**  rich in amino acids, specifically glutamic
(per 100 grams) acid, which plays a vital role in the nor-
mal function of prostate gland (male re-
A LBAY R ESEARCH
Total Calories 288 kcal C ENTER
productive system); used by the body to
Calories from Fat 0 kcal build protein
Total Carbohydrates 71.2 g
 good source of carbohydrates, COCONUT PROCESSING
Protein 0.77 g B-vitamins, and minerals such as
calcium, sodium and iron, for healthy
Fat <0.10 g
*Sample source: Aroman, Carmen, North Cotabato
** PCA-FPDD
body

 contain substantial amount of calories

C OCONUT
Table 2. Glycemic Index of Common Commercial Syrup
for energy
S AP S YRUP
GI LEVEL CLASSIFICATION  has a low Glycemic Index of 39 which
makes it good for persons with diabetes
Coco Sap Syrupa 39 Low when used in moderation
Honeyb 50 Low
b
Maple Syrup 55 Low
Black Strap Mo- 55 Low
lassesb
Corn Syrupc 75 High
Brown Rice Sy- 85 High
rupc FOOD PRODUCT DEVELOPMENT DIVISION
Albay Research Center
High Fructose 87 High
Research Development Branch
Corn Syrup Philippine Coconut Authority
c
a(HFCS)
Source: Trinidad, T.P. and Mallillin, A.C., Glycemic Index of Banao, Guinobatan, Albay
Commonly Consumed Carbohydrate Foods in the Philippines, 2011 E-mails: pca_arc4503@yahoo.com
b
Source: http://www.sugar-and-sweetener-guide.com/glycemic-index-for
-sweeteners.html fpdd.pca@gmail.com
c
Source: http://www.natural-health-guide.com/low-glycemic-food- 0917-558-1447
list.html