Nata De Coco - Wikipedia

Chewy, jelly-like food produced by fermenting coconut water Nata de coco

The translucent cubes in this fruit salad are "nata de coco"
Type	Confectionery or dessert
Place of origin	Philippines
Region or state	3
Main ingredients	Coconut water
Media: Nata de coco

Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentation of coconut water,[1] which gels through the production of microbial cellulose by Komagataeibacter xylinus.[2][3]

Originating in Ramon, Isabela, nata de coco was invented in 1949 by Teódula Kalaw África as an alternative to the traditional Filipino nata de piña made from pineapples. 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.[4][5] Nowadays, nata de coco can be made using ground konjac plant fibers. The konjac in the composition helps make nata de coco low in calories. Nata de coco with added konjac is often used to make low-calorie bubble tea.[citation needed]

Etymology

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Nata de coco means "cream of coconut" in Spanish.[6]

History

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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). It was originally conceived as an alternative to nata de piña, another gel-like Filipino dessert produced since the 18th century. 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.[4][7]

Commercial 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. Nata de coco production was later optimized in the mid-1970s through the efforts of a team of microbiologists led by Priscilla C. Sánchez.[4] In the 20th century, the demand for coconuts increased. Products from coconuts became a major export product of the Philippines, including nata de coco.[8]

Nutrition

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Nata de coco has a modest nutritional profile with high levels of dietary fiber and low fat content. It is an ingredient in many low-calorie desserts such as fruit cocktails, ice creams, and salads. It can also be used as a texture modifier and food thickener for baked products and frozen foods.[3]

Production

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Commercially made nata de coco is made by small farms in the Philippines, especially in Laguna and Quezon, as well as Thailand, Vietnam, Malaysia,[9] and Indonesia, especially in Yogyakarta. It is commonly sold in jars.

The coconut water dessert is primarily produced in this manner:

1. Extraction of the coconut water,
2. Fermentation of the coconut water with bacterial cultures,
3. Separation and cutting of the produced surface layer of nata de coco,
4. Cleaning and washing off the acetic acid,
5. Cutting and packaging[citation needed]

Dessert

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Nata de coco can be consumed on its own, but it may be used as an ingredient as well for fruit salads, halo-halo, coconut cakes, ice creams, soft drinks, bubble tea, and yogurts.[citation needed]

See also

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• Coconut sprout
• Macapuno

References

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1. ^ Sanchez, P.C. (2008). Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 378. ISBN 978-971-542-554-4.
2. ^ Qin, Xinling; Yuan, Yaqian; Fei, Shuangwen; Lin, Xue; Shi, Shun; Wang, Xiangrong; Pang, Qing; Kang, Jiamu; Li, Congfa; Liu, Sixin (2024). "Exploring the biotic and abiotic drivers influencing nata de coco production by Komagataeibacter nataicola in pre-fermented coconut water". International Journal of Food Microbiology. 414 110620. Elsevier BV. doi:10.1016/j.ijfoodmicro.2024.110620. ISSN 0168-1605. PMID 38382414.
3. ^ a b Phisalaphong, Muenduen; Chiaoprakobkij, Nadda (April 19, 2016). "Applications and Products—Nata de Coco". Bacterial NanoCellulose. Boca Raton: CRC Press. pp. 143–155. doi:10.1201/b12936-8. ISBN 978-0-429-10943-0.
4. ^ a b c Vergara, Benito S.; Idowu, Panna Melizah H.; Sumangil, Julia H. (1999). Nata de Coco: A Filipino Delicacy (PDF). National Academy of Sciences and Technology, Philippines. ISBN 971-8538-61-5. Archived (PDF) from the original on June 28, 2021. Retrieved October 28, 2019.
5. ^ Sharangi, Amit Baran; Datta, Suchand (2015). Value Addition of Horticultural Crops: Recent Trends and Future Directions. Springer. p. 151. ISBN 978-81-322-2262-0. Archived from the original on July 13, 2023. Retrieved April 21, 2017.
6. ^ Tietze, Harald; Echano, Arthur (2006). Coconut: Rediscovered as Medicinal Food. Harald Tietze Publishing P/. p. 37. ISBN 978-1-876173-57-9. Archived from the original on July 13, 2023. Retrieved April 21, 2017.
7. ^ Africa, Teodula K. (1949). "The production of nata from coconut water". Unitas. 22: 60–100.
8. ^ "VCO still PH's top non-traditional coco export". Philippine Daily Inquirer. July 4, 2016. Archived from the original on July 4, 2016. Retrieved January 27, 2021.
9. ^ Grimwood, Brian E.; Ashman, F. (1975). Coconut Palm Products: Their Processing in Developing Countries. Food & Agriculture Org. p. 164. ISBN 978-92-5-100853-9. Archived from the original on July 13, 2023. Retrieved April 21, 2017.

External links

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• Case Study on Nata de coco Boom in the Philippines

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