Raw Nata de coco - Product of bacterial fermentation of coconut water
Raw Nata de Coco is the Spanish word for "Cream of Coconut". It is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. It is highly regarded for its high dietary fiber, zero fat, and cholesterol content.
The creation of Nata de coco involves the following steps:
1. Harvesting and filtering coconut water
The coconut water is extracted from coconuts and filtered to remove impurities.
2. Adding bacterial culture
A specific bacterial culture, such as Acetobacter xylinum, is introduced to the coconut water. This culture initiates the fermentation process.
3. Fermentation
The mixture of coconut water and bacterial culture is allowed to ferment over a while. During fermentation, the bacteria convert the sugars in the coconut water into a gel-like substance.
4. Removal of excess liquid and impurities
After fermentation, any excess liquid and remaining impurities are separated from the gel-like substance.
5. Shaping and cutting
The resulting gel is cut into desired forms, usually cubes or other shapes.
6. Rinsing
The cut Nata de coco is rinsed with water to remove any remaining traces of bacteria.
7. Storage or further processing
The Nata de coco can be stored in a liquid solution to maintain moisture and texture. Alternatively, it can be further processed by cooking it with sugar or fruit juices to enhance its flavor before packaging and distribution.
If you are looking for a prestigious supplier of this product, please contact us. We had many years experiences in producing and exporting Nata de coco and Raw Nata de coco as well.VIET FAGIMEX CO., LTD
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