Dept. of Food Technology, Faculty of Agro-Industry, Prince of Songkla Univ., Hat Yai, Songkhla, 90112, Thailand.
J Food Sci. 2018 Aug;83(8):2019-2027. doi: 10.1111/1750-3841.14223. Epub 2018 Jul 13.
Coconut palm (Cocos nucifera L.) is an economic plant cultivated in tropical countries, mainly in the Asian region. Coconut fruit generally consists of 51.7% kernel, 9.8% water, and 38.5% shell. Coconut milk is commonly manufactured from grated coconut meat (kernel). Basically, coconut milk is an oil-in-water emulsion, stabilized by some proteins existing in the aqueous phase. Maximization of protein functionality as an emulsifier can enhance the coconut milk stability. In addition, some stabilizers have been added to ensure the coconut milk stability. However, destabilization of emulsion in coconut milk brings about the collapse of the emulsion, from which virgin coconut oil (VCO) can be obtained. Yield, characteristics, and properties of VCO are governed by the processes used for destabilizing coconut milk. VCO is considered to be a functional oil and is rich in medium chain fatty acids with health advantages.
椰子（Cocos nucifera L.）是一种经济作物，主要种植在热带国家，特别是亚洲地区。椰子果实通常由 51.7%的核、9.8%的水和 38.5%的壳组成。椰奶通常由磨碎的椰肉（核）制成。基本上，椰奶是一种油包水的乳液，由存在于水相中的一些蛋白质稳定。最大限度地发挥蛋白质作为乳化剂的功能，可以提高椰奶的稳定性。此外，还添加了一些稳定剂以确保椰奶的稳定性。然而，椰奶中乳液的不稳定性会导致乳液的崩溃，从中可以得到初榨椰子油（VCO）。VCO 的产量、特性和性质取决于使椰奶失稳的过程。VCO 被认为是一种功能性油脂，富含具有健康优势的中链脂肪酸。
