International Coconut Community

Established in 1969 | a UNESCAP intergovernmental organisation

International Coconut Community

Established in 1969 | a UNESCAP intergovernmental organisation

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Coconut Sugar

Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced from the sap of cut flower buds of the coconut palm. It contains essential vitamins, macro and micro nutrients. Coconut sugar has been used as a traditional sweetener for thousands of years in the South and South-East Asian regions where the coconut palm is in abundant supply. The world's largest producers of coconuts are the Philippines and Indonesia. It comes in granules, rock, powder, cubes, and liquid form.

Importance of Coconut Sugar

Social :

Immediate source of farm income
Job generation and skills development

Financial / Economic :

Export winner in the niche market
Economically wiable for MSMEs

Nutritional :

Natural and healthy product
Good for diabetics (low Glycemic Index - GI 35)

Coconut Refined Sugar

To coagulate albuminous contaminants, the coconut sap is treated with 2% lime. After that, the limed sap is carbonated twice and filtered to remove any excess lime. The cleared liquid is evaporated to a sugar content of 75%, and the resulting syrup is concentrated in vacuum pans until crystallization starts. After that, the syrup is poured into crystallizers, where the crystalline sugar is separated using centrifugation (Muralidharan and A Sr 2011). According to a study conducted by the Food and Nutrition Research Institute (FNRI), coconut sap sugar has a glycemic index (GI) of 35, making it a low glycemic index food that would not boost blood sugar levels. Food with a low glycemic index is beneficial for diabetes management, and it has been discovered that it lowers bad cholesterol, or low density lipoprotein cholesterol. As a result, coconut sugar is said to be healthier than refined sugar.

Scope
This Standard applies for Coconut Sugar.

References
•   PNS (Philippine National Standard) PNS/BAFS 167:2015
•   TCPS 5/2018 (Thailand Industrial Standard) Institute
•   ICC Standard for Coconut Sugar

Description of the product
A sweetener in solid form, derived from pure fresh coconut sap.

Requirements
Color: Light yellow/cream to dark brown
Odor: Sweet, pleasant nutty aroma
Taste: Sweet
Others: Free from filth and extraneous matters
Moisture Content (%): Cube/block: Max 6; Granular: Max. 3
Glucose (%): 2.8 – 3.0
Fructose (%): 1.0 – 4.0
Sucrose (%): 78.0 – 89.0
Ash (%): ≤ 2.4
Microbiological Contaminant
- Total Plate Count: Cube /block: 10,000 cfu; Granular ≤10 cfu/g
- Coliform: Cube/block: 100 cfu/g; Granular <10 cfu/g
- E. Coli: Negative
- Salmonella: Negative
- Yeast/molds: <10 cfu/g
Heavy Metals:
Zinc (Zn) Lead (Pb) Copper (Cu): Max. 40.0 mg/kg ;Max. 2.0 mg/kg ;Max. 10.0 mg/kg
Mercury (Hg) Tin (Sn) Arsenic (As): Max. 0.03 mg/kg ;Max. 40.0mg/kg; Max. 1.0 mg/kg

Hygiene
Coconut sap sugar should be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1 – 1969, Rev. 4- 2003, Codex Alimentarius Vol. 1B) and other relevant Codes of Hygienic Practices and BFAD Administrative Order No. 153 series of 2004, Revised Guidelines on Current Good Manufacturing, Packing, Repacking, or Holding Food and Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product.

Packaging
1. Coconut sap sugar should be packed in suitable containers which will safeguard the integrity of the product.
2. The packaging materials should be made of substances which are safe and food grade suitable for the intended use.

Good for diabetics (low Glycemic Index - GI 35).

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The processing... read more

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