The Chemistry of Coconut Milk and Cream - Coconut Handbook

6/18/23, 2:56 PM The Chemistry of Coconut Milk and Cream | Coconut Handbook
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Chapters
1.Introduction
2.Nutritional and Health Benefits
3.Composition
4.Plantation
5.Harvesting and Post-harvest Management
6.Coconut Food Production
7.The Chemistry of Coconut Water
8.The Chemistry of Coconut Milk and Cream
Composition of coconut milk
Properties and reactions of coconut milk
Effects of environmental factors and additives on quality
Microbiology of coconut milk
9.Recombined Coconut Beverages

10.Rheology
11.Long Life Coconut Liquid Products
12.Chilled Coconut Liquid Products
13.Packaging of Coconut Liquid Products
14.Quality Parameters and Quality Control Methodologies
15.Cleaning of Processing Equipments
Chapter 8
The Chemistry of Coconut Milk and

Cream
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Coconut milk and cream is a white, opaque protein-oil-water emulsion used in many traditional Asian cuisines. It is a milky fluid
obtained by manually or mechanically extracting fresh kernel.
The quality attributes are affected by many factors, such as the variety of nuts, water quality and volume used for coconut milk
extraction. Due to its high oil content, coconut milk products are highly susceptible to chemical and biochemical spoilage, like
lipid oxidation.
For coconut milk and cream products, fat content is the important criteria for categorization. According to Codex Standards for
Aqueous coconut products (CODEX STAN 240-2003), coconut milk should contain at least 10% fat, 2.7% non-fat solids, and
12.7-25.3% total solids. For coconut cream, it should contain at least 20% fat, 5.4% non-fat solids and 25.4-37.3% total solids
(Table 8.1).
Table 8.1
Classification of coconut milk and cream
Source: CODEX STAN 240-2003
TOTAL SOLIDS NON-FAT SOLIDS FAT MOISTURE

PRODUCT pH
(%m/m) (%m/m) (%m/m) (%m/m)
MIN. - MAX. MIN. MIN. MAX. MIN.
Light coconut milk 6.6-12.6 1.6 5 93.4 5.9
Coconut milk 12.7-25.3 2.7 10 87.3 5.9
Coconut cream 25.4-37.3 5.4 20 74.6 5.9
Coconut cream
37.4 min. 8.4 29 62.6 5.9
concentrate
In general, the fat content in packaged coconut milk and cream products from ASEAN ranges from 17-25%.
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Image 8.1
COMPOSITION OF COCONUT MILK

The composition of coconut milk is affected by the composition of coconut kernel. It is important to highlight that the difference in
oil content at various ages of the coconut kernel relates to the yield and quality of coconut milk obtained (see Chapter 3, Table
3.6).
While a young coconut at eight to nine months old has only about 18-26% oil content, a mature coconut at 10-13 months has up
to 43% oil content. As a result, these mature coconuts are typically harvested for coconut milk production.
For the ease of understanding, coconut milk refers to both coconut milk and cream products.
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).

Table 8.2
Physical properties and chemical composition of coconut milk
Source: Gonzalez, 1990; Tangsuphoom, 2008.
PHYSICAL PROPERTIES RANGE

Specific gravity 1.0029-1.0080
Surface tension (dyne cm-2) 97.76-125.43
Viscosity, (mPa.s) 1.61-2.02
Refractive index 1.3412-1.3446
pH 5.95-6.30
CHEMICAL COMPOSITION (%) RANGE
Moisture 73.47-76.84
Fat 18.83-21.09
Protein 2.14-2.97
Ash 0.63-0.96
Total sugars 0.82-1.62
Coconut milk is a very rich medium that supports the growth of common spoilage microorganisms, usually introduced via
contaminated shells, utensils, processing equipment and handlers.
Image 8.2
PROPERTIES AND REACTIONS OF COCONUT

MILK experience. By clicking any link on this page you are giving
Like coconut water, the properties of coconut milk are affected by extraction, formulation, processing and storage. Its flavour
profile is built up from acids, protein, sugars, phenolic compounds, mineral content and oil content. Its appearance is mainly
affected by colour reactions and the amounts and size of the oil globules.
Chemical deterioration (mainly lipid autoxidation and lipolysis) and microbiological degradation are the two major reactions that
affect the quality of coconut milk. Similar to coconut water, coconut milk is also affected by browning reactions. As a result, the
white milky colour turns slightly greyish.
CHEMICAL DETERIORATION (LIPID OXIDATION AND LIPOLYSIS)

When chemical deterioration occurs, lipid oxidation and lipolysis
of unsaturated and saturated fatty acids in coconut milk results in objectionable taste and odours. The hydrolysis of triglycerides
can be particularly rapid when catalysed by the lipase enzyme. The release of short-chain fatty acids, specifically butyric,
caproic, caprylic, and capric acids, can give rise to strong off odours. Medium-chain fatty acids, such as lauric and myristic acids
that are typical of coconut
oil also produce a distinctive soapy taste. Lastly, oxidative rancidity occurs when unsaturated fatty acids are oxidized.
The oil content of coconut milk is characteristically made up of medium chain triglycerides of saturated fat. About 5.5% of the
oil content is monounsaturated fatty acids and another 2% is polyunsaturated fatty acids. These triglycerides are susceptible to
hydrolysis into free fatty acids by lipoxygenase and lipase enzymes, which are naturally present in coconut milk.
DISCOLOURATION
Similar to coconut water, discolouration reactions in coconut meat are caused by enzymatic (polyphenol oxidase, PPO and
peroxidase, POD) reactions (Siriwongwilaichat et al., 2004). This results in discolouration of the coconut milk. Discolouration
reactions in coconut milk are also non-enzymatic browning. 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. In general, when oil globules are
smaller, the reflectance increases, imparting a whiter colour to coconut milk.
SEPARATION
Depending on consumer perception, the separation of coconut milk into two layers is quite subjective. When left to stand,
coconut milk tends to separate into an oil-rich top and a water-rich bottom.
When used to cook traditional Asian cuisine, coconut milk can also contribute to the final taste and look of the dish. In most
ASEAN countries, consumers perceive dishes to be of good quality when it comes with a layer of oil at the top (Figure 8.1).
However in Sri Lanka, the same dishes are perceived to be of bad quality (Figure 8.2).
Figure 8.2
Anchovy fish curry
Coconut milk is an oil-in-water emulsion (Figure 8.3). This means that coconut milk is insoluble or miscible in water, and has a
fine dispersion of minute droplets of coconut oil in water. In addition, the emulsion may also contain emulsifiers and thickening
agents that hold these two phases together. Coconut milk has naturally occurring proteins like globulins and albumins, as well
as phospholipids likecookies
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on this site totoenhance
act as natural emulsifiers. To some extent, these help to stabilize the emulsion,
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Figure 8.3
An oil in water emulsion.
© Tetra Pak International
S.A., Dairy Processing
Handbook 2015
As with all emulsions, coconut milk is physically unstable and prone to phase separation as the protein content and quality in
coconut milk is not enough to stabilize fat globules (Figure 8.4).
Emulsion stability is quantified by the creaming index of coconut milk samples, which results from the action of gravitational
force on phases with different densities. A higher creaming index indicates the tendency to aggregate oil droplets, which
destabilizes and separates the emulsion (Figure 8.4).
Flocculation is another destabilizing mechanism for emulsions, as fat globules move as groups rather than as individuals. This
increases the chances of creaming. Contrary to flocculation, coalescence involves the rupture of interfacial film, a joining of
globules, and a reduction in the interfacial area (Figure 8.5). Contact of globules must preclude coalescence, and this can occur
through flocculation, creaming (Figure 8.4), or Brownian movements when particles move randomly.
Typically, the use of emulsifiers and thickening agents (stabilizers) at levels less than 2% with homogenization can improve
emulsion stability of coconut milk.
Figure 8.4
Separation of oil in water
through creaming,
coalescence and
flocculation

Figure 8.5
Coalescence of oil
particles
Emulsifiers are amphiphilic, surface-active substances that help to retard the phase separation. This is done by absorbing to
the oil- water interface, thereby lowering the interfacial tension. Proteins that naturally occur in coconut can act as emulsifiers.
For commercial production, emulsifiers can be added to improve the stability for longer product shelf life.
Thickening agents or stabilizers are hydrocolloid materials that provide stabilization for emulsions, suspensions and general
thickening properties. They are used widely for their unique textural, structural, and functional characteristics in food. Many do
not function as true emulsifiers as they lack the necessary combination of strong hydrophilic and lipophilic properties in a single
molecule. Instead, they stabilize the emulsions by thickening or increasing the viscosity of the product. This lowers the rate of
separation between the oil and water layers.
POTEIN INTERACTIONS
Small amounts of protein in coconut milk act as natural emulsifiers. As charged and surface-active molecules, they can help
formulate and improve the stability of oil-in-water emulsion. Absorbing at the surface of the droplets, protein provides repulsive
interactions like electrostatic and steric effects to prevent droplet aggregation. On dry basis, coconut milk consists of 5-10%
protein, 80% of which are albumin and globulins. Only 30% is dissolved in aqueous phase, and the undissolved proteins act as
emulsifying agents closely associated with oil globules.
pH, ionic strength and temperature affects the emulsifying properties of coconut protein. Coconut protein is ineffective at
creating small droplets within the homogenizer, and preventing oil droplet aggregation during or after homogenization. As such,
coconut protein can only help to stabilize the oil-in-water emulsion to a certain extent. This is why when left to stand, the
physical separation of coconut milk into oil-rich and water-rich layers cannot be avoided. This is also true during processing and
storage. As such, emulsifier or stabilizers, coupled with the use of homogenization, can help retard coconut milk’s instability,
prolonging its shelf life.
FACTORS AFFECTING PROTEIN INTERACTIONS

• Due to a loss of electrostatic repulsion between droplets, protein is generally poorly soluble at pH values close to their
isoelectric point (pH 3.5-4)
• Coconut albumin and globulins appear to be most stable over pH 5-9
• Coconut protein denature and coagulate when heated to 80°C
EFFECTS OF ENVIRONMENTAL FACTORS

AND ADDITIVES ON QUALITY
HARVESTING AND PRE-TREATMENT OF COCONUT KERNEL
For maximumexperience. By clicking
yield of coconut anynut
milk, the link on this
should bepage
10-13you are giving
months mature, as oil content is at its highest. After the coconut is
dehusked, deshelled and pared (optional), cleaning is done to minimize microbiological degradation. Coconut kernels are
washed with diluted anti-microbial solutions and rinsed with potable water.
HOMOGENIZATION
Homogenization is a means of stabilizing the coconut milk oil-in- water against gravity separation into two phases – a water-rich
bottom and fat-rich top. It causes the disruption of oil globules into much smaller ones (Figure 8.6) and also separates the
globules that are attached together (Figure 8.7).
Figure 8.6
Disruption of fat globules
in the first stage of
homogenization
Handbook 2015
Figure 8.7
Disruption of fat globules
in the second stage of
homogenization
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Normally,
Aboutthis is coupled
Tetra Pak with emulsifiers that serve as surfactants that keep the globules apart. Sometimes, homogenization is
also coupled with stabilizers. This increases the viscosity of coconut milk to hold the oil globules within its colloidal network.
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In addition, homogenization is carried out at slightly elevated temperatures with liquid coconut oil. It is ineffective when cold
coconut milk is used, because coconut oil is solidified.
OXYGEN
Oxygen exposure can lead to the rancidity of coconut milk. This is accelerated by microbiological degradation, or the enzyme
called lipase. As such, it is important to minimize oxygen exposure to prevent rancidity.
ADDITIVES experience. By clicking any link on this page you are giving
Adding stabilizers and emulsifiers
To prevent instability in coconut milk, stabilizers can be used to retard phase separation during prolonged standing. It can also
thicken at the continuous phase. Alternatively, emulsifiers can be added to absorb at the oil interface.
Antioxidants
Antioxidants are added to extend the shelf life of coconut milk products. This is done by scavenging oxygen or free radicals
which minimize browning reactions or lipid oxidation. In particular, sodium metabisulphite is commonly used to help retard the
non-enzymatic browning of coconut milk.
MICROBIOLOGY OF COCONUT MILK

Like coconut water, coconut milk is also prone to microbiological damage. Water activity, pH, temperature, oxygen availability,
and light affects the growth rate of microorganisms. In particular, water activity is defined as the ratio of water vapour pressure in
food to that of pure water, at the same temperature. When a solution becomes more concentrated, vapour pressure decreases.
Water activity also drops from a maximum value of one for pure water.
The following systems are the major ones concerned with coconut milk and its products.
BREAKDOWN OF CARBOHYDRATES
The breakdown of carbohydrates in coconut milk results in the production of lactic and acetic acids leading to a drop in the pH
levels. This is especially so through fermentation pathways (Table 8.3). As a result, a sour taste develops in coconut milk.
Table 8.3
Microbiological carbohydrate metabolism products
Source: © Tetra Pak International S.A., Dairy Processing Handbook 2015
CONDITION PRODUCTS
Presence of oxygen CO2 + water + energy
Absence of oxygen
Ethanol + CO2
- Alcoholic fermentation
- Butyric acid fermentation Butyric acid + CO2 +H2
- Lactic acid fermentation
i) Homofermentative Lactic acid
ii) Heterofermentative Lactic acid + ethanol + acetic acid + CO2
BREAKDOWN OF OILS
According to the Codex definition (CODEX STAN 240-2003), coconut milk and cream must contain at least 10% and 20% oil
content respectively. With such a significant proportion of oil, it is very important to minimize microbial damage caused by
lipolysis, also known as oil breakdown (Figure 8.8). As a result, rancidity occurs, which give rise to an off-flavour formation.

Figure 8.8
Lipid is broken down to
free fatty acids and
glyverol by the lipase
enzyme
Handbook 2015
While pure oil cannot be broken down by microorganisms, oil in water emulsions or in contact with water can be easily broken
down by microorganisms (Figure 8.9). This is because water is essential for microbial enzymatic split.
BREAKDOWN OF PROTEIN
Protein denaturation is affected by the pH level of the system. The pH drop is caused by a
breakdown of carbohydrates into acids. When the pH approaches the isoelectric point of the
protein, it curdles as they lose their repulsive charges.
The breakdown of protein, otherwise known as proteolysis in coconut milk, can also be
catalysed by proteases produced by microorganisms (Figure 8.10). Proteins and their
constituent amino acids have a wide combination of chemical elements. They contain
carbon, hydrogen, oxygen, sulphur, nitrogen, and phosphorus. As a result, there is a much
larger range of acids, alcohols, gases (hydrogen, carbon dioxide, hydrogen sulphide and
ammonia) and other compounds.
Figure 8.10
Protein is broken Figure 8.9
down to amino When fat globule membranes
acid by the are dam- aged, lipolysis can
enzymes protease release fatty acids
and peptidase
© Tetra Pak
International S.A.,
Dairy Processing
Handbook 2015


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6/18/23, 2:56 PM The Chemistry of Coconut Milk and Cream | Coconut Handbook

9.Recombined Coconut Beverages

The Chemistry of Coconut Milk and

TOTAL SOLIDS NON-FAT SOLIDS FAT MOISTURE

Light coconut milk 6.6-12.6 1.6 5 93.4 5.9

Coconut milk 12.7-25.3 2.7 10 87.3 5.9

Coconut cream 25.4-37.3 5.4 20 74.6 5.9

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COMPOSITION OF COCONUT MILK

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PHYSICAL PROPERTIES RANGE

Surface tension (dyne cm-2) 97.76-125.43

Viscosity, (mPa.s) 1.61-2.02

Refractive index 1.3412-1.3446

CHEMICAL COMPOSITION (%) RANGE

Total sugars 0.82-1.62

PROPERTIES AND REACTIONS OF COCONUT

CHEMICAL DETERIORATION (LIPID OXIDATION AND LIPOLYSIS)

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FACTORS AFFECTING PROTEIN INTERACTIONS

• Coconut albumin and globulins appear to be most stable over pH 5-9

• Coconut protein denature and coagulate when heated to 80°C

EFFECTS OF ENVIRONMENTAL FACTORS

DO YOU WANT TO CONTINUE READING? S.A., Dairy Processing

PreviousThe Chemistry of Coconut WaterNextRecombined Coconut Beverages

Adding stabilizers and emulsifiers

MICROBIOLOGY OF COCONUT MILK

Presence of oxygen CO2 + water + energy

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