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 : 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
Desiccated coconut
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
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: 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
Coconut cream Fat content for tetra-pack is 24% and canned milk is 20%.
Desiccated coconut is coconut meat which has been shredded or flaked and then dried to remove as much moisture as possible. There are a number of different styles of desiccated coconut used around the world, and availability of this coconut product varies, depending on the region where one is shopping. If desiccated coconut is not available, regular dried coconut can be used as a replacement, although dried content tends to have higher moisture content, despite the "dried" in the name. One of the most common forms of desiccated coconut is an unsweetened, very powdery product which is produced by drying shredded coconut and then grinding the shreds. It is also possible to find coarser desiccated coconut, such as desiccated shreds and even flakes of coconut. Many producers also make sweetened versions. The label should clearly specify whether or not the coconut has been sweetened. Desiccated Coconut Powder is obtained by drying ground or shredded coconut kernel after the removal of brown testa. It finds extensive use in confectioneries, puddings and many other food preparations as a substitute to raw grated coconut.