... FAO has also taken out a patent [64] claiming ... coconut water, J. [0009] The main object of the present invention is to provide a process for the preservation of fresh coconut sap. * Is the production process highly wasteful in terms of 1000's of discarded coconuts or are they channeled elsewhere to be used? Its a very refreshing drink and have a peak demand in the market. No, but utmost care is taken to preserve natural taste. The sap was analysed for pH and solids content (4.3 and 15° brix). 15/04/08 Sabinsa Corporation has secured a U.S. patent for its branded ingredient Cococin, a freeze-dried powder form of green coconut water. One of desiccated coconut manufacturers operating in North Sulawesi is PT Unicotin. Read more about coconut water and our Product Development Centre in Singapore in Coconut water, nature's coolest thirst quencher (pdf) [0034] While this invention has been described as having preferred sequences, ranges, steps, materials, or designs, it is understood that it includes further modifications, variations, uses and/or adaptations thereof following in general the principle of the invention, and including such departures from the present disclosure as those come within the known or customary practice in the art to which the invention pertains, and as may be applied to the central features hereinbeforesetforth, and fall within the scope of the invention and of the limits of the appended claims. Select young coconut with no cracks, holes, or other defects. coconut water for its preservation. Coconut water (Cocos nucifera L.) is an ancient tropical beverage whose original properties have drawn the attention of manufacturers as a natural functional drink. The cold preservation technology is not protected by a patent and can be used by anybody. However, no solution was provided for arresting the fermentation and preserving the coconut sap. Coconut water preservation and processing: a review. [0001] This invention relates to a process for the preservation of coconut sap (neera). This refreshing liquid comes mainly from immature coconuts which are difficult to collect, store and thus to commercialise. The soluble solids content and pH of the coconut sap was 16° brix and 4.7 respectively. The cold preservation process, FAO notes, would protect natural taste up to three weeks, while protecting its flavor and nutritional characteristics. Publication: 2007-06-18. They can help you design a process that will maintain the flavour of your coconut water and help you turn the remaining ingredients into other valuable products like coconut milk or cream. The demand for fresh nuts, mainly for coconut water and coconut milk production, is constantly growing. * Is it really pure, naturally occurring coconut water? European Patent Office EPO. The shells are 4. coconut water. In an effort to boost the commercialization of coconut water by small farmers, the United Nations Food and Agriculture Organization (FAO) has published a training guide for a simple preservation process that could increase sales of bottled coconut water. This present invention relates to a process for preserving coconut sap by collecting the sap, acidifying and storing in containers thereby retaining its natural constituents. Its high salt, sugar and vitamin content are said to make the ideal means for athletes to rehydrate, while … Related tags: Coconut water In April 2016, Harmless Harvest launched its new Multi-Step Micro-Filtration process, in response to an FDA-issued warning letter in late 2015. Abstract — The product.Coconut water (Cocos nucifera L.) is an ancient tropical beveragewhose original properties have drawn the attention of manufacturers as a natural functional PCT/IB02/05389 filed on Dec. 16, 2002 describes a process for the preservation of deodourised coconut sap, which comprises: collecting coconut sap from the spathe of coconut palm, which is tapped earlier for more than 10 days using a pot, filtering the sap of step (a) to remove any impurities; chilling the filtered sap to 2-8° C. until processing, adding deodourizing aids and stirring the contents; centrifuging or filtering the mixture; optionally adding a preservative, packing the deodourised sap in glass containers and crowning the glass bottles, and pasteurizing the bottles at 90-95° C. for 3-7 min. This simple looking thing is a treasure for health. The sap was mixed with citric acid (0.09%) and nisin (10 ppm), filled in glass bottles (200 ml) with a headspace of about 10 ml, crowned and pasteurized at 90° C. for 7 minutes. The average yield of coconut sap is about 1.5 litres per palm per day. 奕方农业科技股份有限公司, Federation Des Producteurs Acericoles Du Quebec, COUNCIL OF SCIENTIFIC AND INDUSTRIAL RESEARCH (CSI, ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:RAMALAKSHMI, KULATHOORAN;RAMESH, MYSORE NAGARAJARAO;RAGHAVAN, BASHYAM;AND OTHERS;REEL/FRAME:014723/0762, ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION, Method for improving yield of nata de coco, Fruit-juice dried coconut fruits and preparation method thereof, Process for the pasteurization of sap and products thereof, Watermelon juice and process for preparing same, Method of thermally processing low-acid foodstuffs in hermetically sealed containers and the containers having the foodstuffs therein, Method for the extraction of vegetable juices from vegetable residue and/or from vegetable remnants residue, Method of making a commercial packaged watermelon juice drink, Method for production of coconut water beverage and blended juice beverages with coconut water, Handbook of alcoholic beverages: technical, analytical and nutritional aspects, Effect of production phase on bottle-fermented sparkling wine quality, Method of alcohol-free fermented beverage, Mead production: Tradition versus modernity, Process for manufacture of fermented fruit beverage, Consortia and strains of microorganisms, and methods of use thereof. Likewise, the yield is normally higher than that obtained in the already known processes … As per the orders, the coconut water is bottled and packed. Food Process Eng. [0004] The fresh coconut sap is rich in carbohydrates with sucrose as its main constituent. A process for the production of virgin coconut oil, Indian Patent Appl. In the pyrolysis process, the shells are crushed and sent to a pyrolysis unit. Due to its sterility, pH, mineral, and sugar content, coconut water had been successfully used as liquid in intravenous therapy in emergency situations. Effect of mineral content in fresh and preserved coconut water Na, K, Ca, Mg and Fe was observed in fresh coconut water were 0.41%, 0.62%, 0.20%, 0.03% and 0.02% (Table 3) respectively but after six month of storage it became slightly decreased in all treatments. [0032] Coconut sap (10 L) was collected from the coconut farm in the early morning, transported to the laboratory in the mobile chiller (4° C.) (designed by CFTRI). Chevalieri, Schizosaccharomyces pombe, and commercial champagne, hock and sauterne yeasts. [0017] e) adding preservative to step (d) solution, [0018] f) bottling the step (e) solution and croning the glass bottles, and, [0019] g) pasteurizing the bottles of step (f) for a time period of 3 to 7 minutes, [0020] The process for the preservation of coconut sap is illustrated in the following flow chart: 1. The bottles were cooled to ambient temperature (27° C.). [0016] d) adding an acidulant to the step (c) solution. E.g. Coconut patent application; An invention for clonal propagation of coconut to enhance the conservation and sustainable use of coconut diversity . [0031] Coconut sap (20 L) was collected in the early morning from the nearby coconut farm, with healthy trees, identified specifically for the purpose, transported to the laboratory in the mobile chiller (4° C.) (designed by CFTRI). However, there are two research articles published on different aspects of coconut … [0033] Coconut sap (30 L) was collected from the coconut farm in the early morning, transported to the laboratory in the mobile chiller (4° C.) (designed by CFTRI). * Is the production process highly wasteful in terms of 1000's of discarded coconuts or are they channeled elsewhere to be used? Advanced Search. This is the first patent given to a UN agency. [0026] In yet another embodiment of the present process, the coconut sap retains its natural constituents. An improved process is provided for producing edible coconut cream, which process improves the already known processes because the process of the instant invention is more efficient, the finished product is pasteurized and homogenized and in general terms the production costs involved are diminished. 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