CONDITIONS FOR THE SEPARATION OF OIL AND PROTEIN FROM COCONUT MILK EMULSION
- 1 March 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (2) , 230-233
- https://doi.org/10.1111/j.1365-2621.1974.tb02863.x
Abstract
Coconut milk extracted from fresh coconuts, was centrifuged to obtain cream and skim milk. The whole mass of cream was chilled to 17°C or below. It was established that 17°C was the critical temperature for subsequent phase separation. At 17°C, crystallization of the oil phase was observed under the microscope. On warming to 25° C the emulsion broke with separation of oil and protein. This process differs from similar processes in that no enzymes are used and the temperature of the whole mass of cream has to be lowered only to 17°C. The oil obtained did not differ significantly from commercially available oil. Amino acid composition of different protein fractions was determined.Keywords
This publication has 6 references indexed in Scilit:
- AQUEOUS PROCESSING OF FRESH COCONUTS FOR RECOVERY OF OIL AND COCONUT SKIM MILKJournal of Food Science, 1973
- Critical unit operations of the aqueous processing of fresh coconutsJournal of Oil & Fat Industries, 1972
- Heat treatment of coconut meats and coconut mealJournal of the Science of Food and Agriculture, 1971
- Determination of the tryptophan content of feedingstuffs with particular reference to cerealsJournal of the Science of Food and Agriculture, 1967
- Infant food based on coconut protein, groundnut protein isolate and skim milk powder. I.—Preparation, chemical composition and shelf-lifeJournal of the Science of Food and Agriculture, 1964
- Chromatography of Amino Acids on Sulfonated Polystyrene Resins. An Improved SystemAnalytical Chemistry, 1958