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Nata de Coco

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What is nata de coco?

Its terminology comes from Spanish, and the meaning is floating But, in food science, we usually call it bacterial cellulose Nata only consists of water and cellulose w/out any presence of hemicellulose nor lignin like in plant tissue. Due to the cellulose chain, nata gel is known with its high crystallinity, water absorption and mechanical strength. All these properties make nata a delicious gel, especially when you eat it as a dessert Since nata consists of cellulose, in our stomach it acts as a fiber which is good for our gut.

Nata-de-coco is a chewy, translucent, jelly like food stuff prepared by fermentation of matured coconut water. It is most frequently sweetened as a candy or dessert, and can accompany with various stuffs like drinks, ice cream, puddings and fruit mixes. This dessert can be prepared by culturing Acetobacter xylinum through fermentation of coconut water which produces microbial cellulose for gel formation (Cannon and Anderson 1991). For the production of nata de coco with soft surface and chewy texture, (Jagannath et al. 2008) reported that pH 4, 10 % sucrose and 0.5% ammonium was the most appropriate conditions. Culture solution was prepared by addition of sugar to the mature coconut water which is inoculated with Acetobacter xylinum, kept it for 2-3 weeks without any disturbance in a vessel. A jelly like substances was formed at the top of the vessel. This jelly was separated and washed with water in order to remove the acids adhere on the surface of the jelly and then it was cut into pieces and packed.

Scope
This standard applies to raw nata de coco produced by bacteria Acetobacter pasteurianus (Acetobacter aceti subsp. xylinum) during fermentation of coconut substrate like coconut water and/or coconut milk. Commercial forms of raw nata de coco are slabs, diced or cubes.

Description of the product
Thick, white, translucent and gel-like mass produced by the bacteria, Acetobacter pasteurianus (Acetobacter aceti subsp. Xylinum) during fermentation of coconut substrate.Thick, white, translucent and gel-like mass produced by the bacteria, Acetobacter pasteurianus (Acetobacter aceti subsp. Xylinum) during fermentation of coconut substrate.

References
Indonesian National standard (SNI 01-4317-1996)
Philippine National Standard (PNS/BAFPS 32:2006)
Thailand: TCPS 341-2004

Requirements

Color Normal white
Texture Chewy
Aroma Slightly Sour
Taste Slightly Sour
Strange Objects None
pH 5,79-6,41 (Suripto, 2018); 4,0-6,0 (Phong et al., 2017)
Weight Min 50%
Total Sugar 15%
Fibre Max 4.5%
Sweeteners (saccharine & cyclamate) None
Coloring & preservative SNI 01-0222-1995
Heavy metal contaminants Pb (max 0,2); Cu (max 2); Zn (max 5);Sn (max 40/250 in can); As (max 0,1)
Microbial contaminants

TPC: max 2,0 x 102; Mould & Yeast: max 50
E. coli <3
Staphylococcus aureus- Must not found in in 1 ml sample


Hygiene
It is recommended that the product covered by the provisions of this standard shall be in accordance with the appropriate Sections of the General Principle of Food Hygiene recommended by the Codex Alimentarius Commission (CAC/RCP 1-1969, Rev.3-1997) and should conform with the Bureau of Food and Drugs (BFAD) Administrative Order (A.O.) # 153 series of 2004 on Good Manufacturing Practices (GMP).

Packaging
Raw nata de coco in water, citric acid solution and/or glacial acetic acid solution shall be packed in clean and suitable packaging material that can withstand handling and distribution conditions to prevent contamination. 

Sampling 
A lot shall consist of products manufactured in one production shift, under similar processing condition. Random sampling will be conducted in taking samples for analysis. 

Labelling 
The name of the food on the label shall be “Nata De Coco”. The provisions of the General Standard for the labelling of Pre-packaged Foods (CODEX STAN 1 – 1985, Rev. 6 - 2008) shall apply.

Nata de coco is low in calories and contains vitamins (vitamins B, B1, B2, C) which will assist to boost immunity of children. Additionally, Nata de coco, by itself, is suitable for diabetes patients’ consumption in moderation.

How nata can contribute to our healthiness?

There are 2 mechanisms to answer that questions

First, nata as a non-digestive insoluble fiber can give bulk to our feces

Second, in our colon cellulose will be fermented by bacteria and the result is SCFAs which are important to maintaining our healthiness.

Regarding this, there are abundant of studies about SCFA in concern of healthiness.

It plays an important role as:

• Anti-inflammatory

• Antitumorigenic

• Antimicrobial

• Maintaining gut health

Source :

  • https://kara-coconut.com/tree-of-life-nata-de-coco
  • IPCRI

 

Technology Corner : Nata De Coco Production

Nata de coco is a cellulosic white to creamy - yellow substance formed by the organism Acetobarteracetisuhsp. xylinum on the surface of sugar enriched coconut water, coconut milk, plant extract, fruit juices and other waste materials rich in sugar. Nata de coco is popularly consumed as sweetened dessert and is... read more

Loudspeaker Membrane From Nata De Coco

C e llu lo se, obtained fro m plant resources such as w ood and co tto n , is the e arth 's m a jo r b io p o lym e r. C ellulose can also be produced by bacterial action. A cetobacter xylinum (A. xylinum) is... read more

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