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African Journal of Food Science and Technology

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Short Commentary - African Journal of Food Science and Technology ( 2021) Volume 12, Issue 9

Preparation and functional properties: Coconut milk

Tekety Joyce*
Department of Dairy and Food Science and Technology, Egerton University, Kenya
*Corresponding Author:
Tekety Joyce, Department of Dairy and Food Science and Technology, Egerton University, Kenya, Email:

Received: 01-Oct-2021 Published: 25-Oct-2021

Coconut milk can be ready reception from grated meat by compression with hand, whereas industrial or business scale employs the screw press or hydraulic to extract the milk. Basically, coconut milk is associate oil-in-water emulsion, during which continuous part is water and oil is dispersed particles. The oil droplets in coconut milk emulsion area unit enclosed by a movie of surface active macromolecule and emulsion stability is reckoning on these proteins. The composition of coconut milk is mostly reckoning on that of the food used for extraction (Ariyaprakai et al., 2013).

The potency of extraction and composition of coconut milk from food area unit ruled by operation parameters like the temperature of accessorial water and therefore the pressing condition. The distinction within the water: food quantitative relation, starting from 1:1 to 20:1, had no impact on oil and macromolecule extraction into coconut milk additionally documented that macromolecule contents weren't plagued by temperatures (30 °C, 55 °C, and 80 °C) used for coconut milk extraction once the grated food and water quantitative relation of 1:1 was utilized. Still, the fat content of the coconut milk extracted at 55 °C was the best, whereas those of coconut milk extracted at 30 °C and eighty °C weren't considerably completely different.

Compared the oil and macromolecule extractability in coconut milk ready exploitation three completely different strategies as well as (1) double pressing with water adding within the second time, (2) double pressing with water adding in each times, and (3) once pressing with water adding. Macromolecule and fat contents of extracted coconut milk weren't considerably completely different. Coconut milk extraction from a recent coconut is that the most significant step in wet or binary compound process. The wet method could be a promising various techniques to the standard mechanical pressing of coconut meat to manufacture the oil Arunima and Rajamohan (2014).

During this case, the breakdown of emulsion is crucial for the effective recovery of each macromolecule and oil. Functional properties Functional properties of coconut proteins rely powerfully on their solubility. The solubility of coconut proteins is mostly low between pH scale four and five, and is hyperbolic once pHs area unit on top of or below such pHs. The proteins of coconut reproductive structure from regions were according to own different solubility, related to completely different organic compound profiles. The minimum solubility of major macromolecule parts of coconut macromolecule isolate, coconut milk, and therefore the extracts of coconut reproductive structure was discovered between pH scale four and five, called a spread of isoelectric purpose of these proteins. Still, the utmost solubility was according at pH scale 10.3. Foaming capability of coconut macromolecule isolate was additionally plagued by pH scale. At pH scale two and eleven, foam growth was highest however foam stability was low. Proteins in coconut milk play a profound role in emulsion stability.

Proteins isolated from coconut milk effectively stabilised emulsions that area unit fairly viscous. However, the lower effectuality of the proteins extracted from milk was discovered, compared to whey macromolecule isolate, by either manufacturing tiny oil drops by the homogenizer or avoiding droplet aggregation to get a stable emulsion. In general, ionic strength, pH, and particularly temperature drastically influence emulsifying properties of coconut proteins. Proteins kind a protecting barrier film around oil droplets, during which repulsion (e.g., electricity and steric) between the oil droplets forestall their jointure. Effects of sonication (120 W, twenty kilocycle and 250 W, twenty kHz) on the soundness of flower oil-in-water emulsions ready by coconut milk macromolecule. The emulsion containing coconut milk macromolecule (1.2%) with the appliance of ultrasound was terribly stable. A solubility and emulsification property of a crude freeze-dried alkaline macromolecule extracts (APE) (Bao et al., 2004).

Solubility and emulsification properties of APE hyperbolic at pH scale on top of and below three to four. Studied chemical science and useful properties of macromolecule concentrate from a by-product of coconut process. Macromolecule powders from milk cake showed higher oil and water absorption capacities. However, macromolecule powders from feed showed higher emulsifying and foaming properties. Fractionated and simple protein from defatted food and relatively studied emulsifying properties of those protein fractions. Simple protein fraction was a lot of competent as associate wetting agent within the oil-inwater emulsion as compared to albumen Gunetileke and Laurentius (1974). The variations in emulsifying property of coconut proteins (albumin fraction and simple protein fraction) were probably associated with variable organic compound compositions. Variation within the distribution of amino acids and therefore the proportion of non-ionic and polar amino acids, primarily on the surface of the macromolecule, verify emulsifying property. Generally, a hydrophobic macromolecule with non-ionic aspect chains exhibits high emulsifying properties.


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Arunima S, Rajamohan T(2014). Influence of virgin coconut oil-enriched diet on the transcriptional regulation of fatty acid synthesis and oxidation in rats-a comparative study. British Journal of Nutrition. 111(10): 1782-90.

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