你絕對沒想到 --原來椰果竟然是??做的 !! (你所不知的創意科技 #1)





市售椰果乃另添加甜味劑、香料、色素等成份加工製成。 椰果未添加色素之原色通常為白色或乳白色,口感爽脆,是不少甜品的材料之一。


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. Originating in the Philippines, nata de coco was originally invented in 1949 by Teodula K. Kalaw as an alternative to the traditional Filipino nata de piña which is 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


Nata de coco was invented in 1949 by Teodula Kalaw Africa, a Filipina 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 Philippine piña fiber industry.[2][5]

Commercial production of nata de coco began in 1954, when the Philippine Coconut Authority 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. Sanchez.[2] In the 20th century, the demand for coconuts increased. Products from coconuts became a major export product of the Philippines, including nata de coco.



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