Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Coconut milk — Ingredient · Foodgeist
Ingredient
Coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts.The opacity and rich taste of coconut milk is due to its high oil content, most of which is saturated fat.
About
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts.The opacity and rich taste of coconut milk is due to its high oil content, most of which is saturated fat.
Aroma profile
Derived from this ingredient’s flavor compounds
wax×4
waxy×4
fatty×4
coconut×3
dairy×3
creamy×3
fresh×2
nutty×2
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
toxigenic Vibrio cholerae O1, biotype El Tor, serotype Ogawa→ recovered from →coconut milk
source: imported from Thailandcondition: unopened bags
“In addition, the US Food and Drug Administration recovered toxigenic V. cholerae O1, biotype El Tor, serotype Ogawa, from 1 of 6 unopened bags of the same brand (but different shipment) of coconut milk as that consumed by infected persons.”
What science says
compound effect
“Adding up to 200 mM NaCl to those flocculated emulsions did not change the apparent degree of flocculation. Coconut milk emulsion at pH 6 was negatively charged and not flocculated. Upon addition of salt, the zeta-potential decreased from -16 to -6 mV (at 200 mM NaCl) but this was not sufficient to induce flocculation in coconut milk emulsions.”
NaCl→affects→zeta-potential of coconut milk emulsions
“At pH values close to the isoelectric point (IEP) of the coconut proteins (pH 3.5 to 4) and in the absence of NaCl, coconut milk flocculated, but did not coalesce.”
“At low pH (< IEP), the positively charged droplets of coconut milk emulsions only flocculated when the NaCI concentration exceeded 50 mM, as the zeta-potential approached zero.”
pH and NaCl→affects→flocculation of coconut milk emulsions
“While almost all food items consumed by the Minangkabau can be cooked with coconut milk, fried food with coconut oil is considered to be a daily basic food.”
Minangkabau food culture→uses→coconut milk and coconut oil in cooking
“The highest pullulan concentration of 58.0 g/L was obtained for a fermentation of period of 144 h with the initial substrate concentration equivalent to 50 g/L and pH 7.”