Description
Coconut cream is a rich, creamy substance that is extracted from the grated flesh of mature coconuts. It is thicker and more concentrated than coconut milk and is often used as a key ingredient in various culinary dishes, especially in Asian and tropical cuisines.
Coconut cream is prepared using a significant amount of separated, whole, disintegrated, macerated or comminuted fresh endosperm (kernel) of coconut palm and expelled, where most filterable fibres and residues are excluded.
The product shall have characteristic colour, flavor and odour. It may be processed by heat, in an appropriate manner, before or after being hermetically sealed in a container, so as to prevent spoilage.
The product shall be any of the following styles:
Coconut cream: The emulsion extracted from matured endosperm of the coconut fruit with or without any addition of coconut water or water.
Coconut cream concentrate: Obtained after the partial removal of water from coconut cream.
FSSAI Standards for Coconut Cream & Coconut Cream Concentrate
| Parameter | Coconut Cream | Cream Concentrate |
|---|---|---|
| Moisture (%) | Max 74.6 | Max 62.6 |
| Total Solids (%) | 25.4 – 37.3 | Min 37.4 |
| Solids Not Fat (%) | Min 5.4 | Min 8.4 |
| Fat (%) | Min 20.0 | Min 29.0 |
| pH | Min 5.9 | Min 5.9 |
Production & Financial Details
| Detail | Value |
|---|---|
| Installed Capacity | 10,000 nuts/day |
| Investment | ₹2.5 crore |
| Government Incentive | 25% of project cost (max ₹50 lakhs) |
Reviews
There are no reviews yet.