Nata de coco/ Coconut Jelly – Raw and Syrup

Nata de coco, also known as coconut jelly, is a popular food originating from the Philippines, produced by the fermentation of coconut water by the bacterium Acetobacter xylinum. Nata in Spanish means cream, coco means coconut; thus nata de coco means coconut cream or coconut jelly. It is one of the first commercial foods to utilize bacterial cellulose.

Ingredients for Nata de Coco Production

Coconut Water

• Coconut water is primarily sourced from desiccated coconut production facilities (coconut water is a by-product at these desiccated coconut processing plants).
• In regions with an abundance of coconuts, producing nata de coco from mature coconut water is highly economically effective as it is excellent for fermentation and helps address environmental issues.
• On average, a coconut contains 300ml of water, accounting for 25% of its weight.
• Coconut water is a popular beverage due to its rich nutrients, such as sugar, protein, lipids, vitamins, and minerals, though in very dilute concentrations.

Coconut water is the main ingredient for producing nata de coco. Nata de coco is currently a very popular and well-loved product. In regions with abundant coconuts, producing nata de coco from mature coconut water is highly economical as it benefits the fermentation process and addresses environmental concerns (mature coconut water is waste from desiccated coconut production plants). However, in regions without coconuts, the raw material supply is one of the limitations that makes scaling up production to an industrial level very challenging. Therefore, the issue to be resolved is that the fermentation environment must come from readily available, cheap raw materials in large quantities, easily transported, and suitable for industrial-scale production, not limited to specific local regions. It is possible to utilize by-products from other food processes.

Bacteria

An essential material in the fermentation of nata de coco is a solution containing A.xylinum, belonging to the Acetobacter xylinum species. Acetobacter xylinum is classified under acetic acid bacteria. According to Bergey’s taxonomy, Acetobacter xylinum belongs to the class Schizomycetes, order Pseudomonadales, family Pseudomonadieae.

Nata de Coco Production Process

Filtration
The filtration process aims to remove insoluble impurities to prepare for the following stages to achieve high efficiency.

Addition of Syrup and Nutrients
Nutrients such as SA, DAP, glucose, and a nitrogen source, as well as minerals, are added to create an optimal environment for the biosynthesis of the product.

Boiling and Cooling
The nutrient-supplemented environment is sterilized by boiling for about 10 to 45 minutes to kill microorganisms, and then cooled down.

Inoculation
40% acetic acid is used to adjust the pH to 3–3.5, and the temperature is set to 28–32°C, creating favourable conditions for fermentation.

Inoculation is done at a 1:10 ratio. The stock culture volume must exceed the required culture for production. The fermentation tray is covered to prevent external microbial contamination. Normally, the inoculum is first introduced into the “mother liquor,” then the mother liquor is mixed with the processed raw material.

Fermentation
The fermentation room is maintained at a temperature of 28–32°C for 8–10 days. During this period, avoid stirring the environment to prevent the separation of the forming nata layer. The surrounding area of the fermentation room must be kept clean and dry.

Harvesting Biomass
After about 8–10 days, a net is used to remove the cellulose mass from the fermentation liquid. The cellulose mass is then washed with cold water.

Cutting into Pieces
The cellulose mass is cut into small cubes, both to shape the product and to prepare for the subsequent stages (increasing the surface area for interaction with the medium).

Neutralization
Na2CO3 is used to neutralize the remaining acid in the nata, bringing it to a neutral pH level.

Light Heat Processing
This step allows sugar to penetrate the nata and creates uniformity in the surrounding solution.

Packaging
The packaging for nata de coco varies depending on the product’s form, including plastic bags, glass jars, and plastic containers.