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3 results about "Coconut cream" patented technology
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Coconut cream is very similar to coconut milk but contains less water. The difference is mainly consistency. It has a thicker, more paste-like consistency, while coconut milk is generally a liquid. Coconut cream is used as an ingredient in cooking, having a mild non-sweet taste. Coconut cream can be made by simmering 1 part shredded coconut with 1 part water or milk until frothy, then straining the mixture through a cheesecloth, squeezing out as much liquid as possible; this is coconut milk. The coconut milk is refrigerated and allowed to set. Coconut cream is the thick non-liquid part that separates and rises to the top of the coconut milk. Cream of coconut is coconut cream that has been sweetened for use in desserts and beverages like the piña colada. Creamed coconut is a compressed block of coconut flesh which has been slightly dehydrated and sold in a waxy lump.
Coconut cream and method of making same
ActiveCN117378681BEdible oils/fats ingredientsEdible oils/fats production/working-upCarrageenanEngineering
The application provides a coconut cream and a preparation method thereof, and the coconut cream comprises the following raw materials in parts by weight: 90-110 parts of coconut oil, 0.5-0.8 parts of microcrystalline cellulose, 0.1-0.3 parts of sodium carboxymethyl cellulose, 0.20-0.70 parts of a colloid and 2-5 parts of protein; the colloid is at least one of xanthan gum, carrageenan or guar gum; and the protein is at least one of coconut meat protein, casein protein, silk fibroin, soybean protein isolate or whey protein. The coconut cream is prepared by taking pure coconut oil as a main raw material, taking microcrystalline cellulose and xanthan gum as additives and combining silk fibroin, soybean protein isolate and whey protein, and the coconut cream has the advantages of stable structure network, good low-temperature storage property, high whipping rate and hardness, no whey leakage rate, good smearing property and excellent piping performance.
Owner:COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
Squash vegan ice cream and the process of making thereof
This invention relates to an ice cream and method of producing thereof but more particularly to a squash vegan ice cream where it highlights a compact form that has slower melting rate compared to conventional and commercial ice creams. The combination of squash, coconut cream, phytogenic carbohydrate solution, phytogenic flavor component, citrus fruit extract, phytogenic oil; and salt contributes for a compact form of the ice cream. For the future and larger application, this slow melting rate means energy-efficient freezing and storage, and less food wastage.
Owner:CENT PHILIPPINES STATE UNIV
Ready-to-drink highly acidic coconut-based compositions
The present disclosure relates to a composition comprising: two or more hydrocolloid gums, such as pectin and gellan gum; a coconut-based fat component, such as coconut cream; and water; wherein the composition has a pH of less than 7 and is an oil-in-water emulsion. The composition provides a ready-to-drink beverage in the form of a homogeneous emulsion. The disclosure also relates to a method of making the composition comprising mixing the two or more hydrocolloid gums, the coconut-based fat component, and water to form a first mixture, blending the first mixture to provide a homogenized first mixture, and mixing the homogenized first mixture with the coconut-based fat component to form a second mixture. Adding additional water to the homogenized first mixture to provide a second mixture; and blending the second mixture to provide a homogenized second mixture.
Owner:NORTH AMERICAN COFFEE PARTNERSHIP