Re: Re: Coconut Cream Powder

[Guest guest]

Since coconut oil is either a liquid or a waxy solid

(depending on temperature) I have no idea how they turn it into a

powder unless they are changing the molecules with the cassienate.

Not knowing the details, I am distrustful of it.

Alobar

Re: Coconut Cream Powder

>

> > Got a package handy? What does the list of ingredients

> say?

>

> Basically dehydrated coconut cream in powder form, with

maltodextrin

> and casienate. (?)

>

[Guest guest]

Jim

No virgin coconut oil is readily available in the supermarkets because they can

be made by almost anyone. Go to the market and buy the coconut milk and process

your own oil. Go to coconut-info.com and find the procedure in making coconut

oil. If you can't find it, try calling the Philippine Coconut Authority or

DOST.

At one time I saw virgin coconut oils in Makati supermarket in Alabang, just at

the entrance.

Also UNILAB sells but very expensive.

Re: Coconut Cream Powder

> Since coconut oil is either a liquid or a waxy solid

> (depending on temperature) I have no idea how they turn it into a

> powder unless they are changing the molecules with the cassienate.

> Not knowing the details, I am distrustful of it.

It's not coconut oil itself that is powdered, it is coconut cream -

i.e. the coconut meat that has been removed from the husk, mashed and

liquified. This has a high fat content.

Another product I am wondering about is dessicated coconut, which is

rougher and more fibrous than powder - used for making macaroons.

Virgin Coconut Oil is not a readily available supermarket item, even

in the Philippines (where a lot of it is made) so am wondering if

supermarket items can give you the same benefits.

[Guest guest]

The manufacturer of coconut coffee cream and flour also makes virgin coconut

oil and coconut massage oil. It is processed here in San Pablo City too.

Re: Coconut Cream Powder

> Jim

>

> Is this cream the same as the powdered coconut coffee creamer?

No, the powdered coconut cream is marketed in the local supermarkets

as " Powdered Gata " (Gata meaning coconut milk in the Philippines) and

is used for cooking our local curry-like dishes from Bicol. Just add

water.

The brand is Coconut King and it is made in San Pablo City. I think

there are other brands as well. Possibly this is found in the Asian

food stores in other countries as the packaging looks like it is for

export (i.e. ingredients are listed in several languages)

It's unsweetened - no sugar.

I tried it as a coffee creamer once - quite passable.

It seems to have the same saturated fat content of liquid coconut

cream (canned or in a tetra brik) so am wondering if this will also

do in place of coconut oil.

[Guest guest]

At 08:12 AM 2/24/2004 -0800, Jeanmarie Todd wrote:

> >

> >It's unsweetened - no sugar.

>

>I thought maltodextrin was a form of sugar.

>jeanmarie

I would have thought so - I just looked it up though and it turns out to be

a carbohydrate derived from corn starch. It should add some carbs to the

resulting product (but not significantly so) and low or no sweetness. It

looks like it is used in the spray drying process used to make powdered

coconut cream.

It doesn't look too different from the process used to make powdered milk.

But overall it looks like there is a lot of industrial processing involved

in this product! Should I stick to the liquid version eh?

On the other hand, I see that canned coconut milk/cream also lists a lot of

additives.

Well it's back to cracking coconuts in the back yard then .. :-)

[Guest guest]

At 09:53 PM 2/24/2004 +0800, pbanagal wrote:

>No virgin coconut oil is readily available in the supermarkets because

>they can be made by almost anyone. Go to the market and buy the coconut

>milk and process your own oil. Go to coconut-info.com and find the

>procedure in making coconut oil. If you can't find it, try calling the

>Philippine Coconut Authority or DOST.

>At one time I saw virgin coconut oils in Makati supermarket in Alabang,

>just at the entrance.

Thanks again . I wish I had the time to make my own (after all there

are a couple of coconut trees in the back yard!) but being an ordinary

urbanized working stiff and all I don't have the time or domesticated

talent to do so! I like things to come pre-packaged :-) I envy you your

domestic skills and maybe you can sell me some of your home made coconut

oil ? :-)

Virgin coconut Oil in Manila doesn't come cheap though. I have a bottle I

bought at a health food fair at our parish, it cost me PHP 250 for a 500 ml

bottle, or about more than double what I would pay in the supermarket for

good spanish virgin olive oil.

Hopefully the health benefits of VCO can be disseminated so an entrepreneur

can seize the moment and supply supermarkets. We have coconuts all around,

but we've been brainwashed as much as the Americans that this is bad stuff

so even coconut cooking oil is being crowded off the supermarket shelves by

imported corn and soy oil which is contributing to all our bad health

because of all the deep fried fast food.

I have found another local supplier of VCO, at www.naturesblessings.com.ph

- they are also pretty pricey at PHP 320 per 500 ml but I will give them a

try.

On the other hand, this converts to US$ 5.75 per half liter so maybe I'm

still getting a good deal here :-)

[Guest guest]

Jim

I can check out how this powdered coconut cream is processed. Will get back to

you.

Re: Re: Coconut Cream Powder

At 08:12 AM 2/24/2004 -0800, Jeanmarie Todd wrote:

> >

> >It's unsweetened - no sugar.

>

>I thought maltodextrin was a form of sugar.

>jeanmarie

I would have thought so - I just looked it up though and it turns out to be

a carbohydrate derived from corn starch. It should add some carbs to the

resulting product (but not significantly so) and low or no sweetness. It

looks like it is used in the spray drying process used to make powdered

coconut cream.

It doesn't look too different from the process used to make powdered milk.

But overall it looks like there is a lot of industrial processing involved

in this product! Should I stick to the liquid version eh?

On the other hand, I see that canned coconut milk/cream also lists a lot of

additives.

Well it's back to cracking coconuts in the back yard then .. :-)

------------------------------------------------------------------------------

[Guest guest]

Jim,

My husband does the processing of coconut oil for our own use only. I'll sell

you some when he makes the next batch. But you will get spoiled coz our coconut

oil is not like what you find out there in the market. It is super fine, very

clear (not cloudy at all), almost odorless and almost tasteless. It is

processed the traditional way, no preservatives, no chemicals, just pure virgin

coconut oil. It is also a bit heat treated to get the moisture out. Our oil

could last for more than 2 years. Others who have tried it complement us for

its fine quality.

By the way, where are you in RP?

Re: Re: Coconut Cream Powder

At 09:53 PM 2/24/2004 +0800, pbanagal wrote:

>No virgin coconut oil is readily available in the supermarkets because

>they can be made by almost anyone. Go to the market and buy the coconut

>milk and process your own oil. Go to coconut-info.com and find the

>procedure in making coconut oil. If you can't find it, try calling the

>Philippine Coconut Authority or DOST.

>At one time I saw virgin coconut oils in Makati supermarket in Alabang,

>just at the entrance.

Thanks again . I wish I had the time to make my own (after all there

are a couple of coconut trees in the back yard!) but being an ordinary

urbanized working stiff and all I don't have the time or domesticated

talent to do so! I like things to come pre-packaged :-) I envy you your

domestic skills and maybe you can sell me some of your home made coconut

oil ? :-)

Virgin coconut Oil in Manila doesn't come cheap though. I have a bottle I

bought at a health food fair at our parish, it cost me PHP 250 for a 500 ml

bottle, or about more than double what I would pay in the supermarket for

good spanish virgin olive oil.

Hopefully the health benefits of VCO can be disseminated so an entrepreneur

can seize the moment and supply supermarkets. We have coconuts all around,

but we've been brainwashed as much as the Americans that this is bad stuff

so even coconut cooking oil is being crowded off the supermarket shelves by

imported corn and soy oil which is contributing to all our bad health

because of all the deep fried fast food.

I have found another local supplier of VCO, at www.naturesblessings.com.ph

- they are also pretty pricey at PHP 320 per 500 ml but I will give them a

try.

On the other hand, this converts to US$ 5.75 per half liter so maybe I'm

still getting a good deal here :-)

[Guest guest]

Jim

There is an association of coconut oil producers now. It is fairly new. How i

wish they would have a standard for producing coconut oil and the quality of oil

should be regulated. As it is, some people use enzymes (yikes!). Some process

their oil in such inferior manner that the oil stinks and get moldy easily. One

has to really be careful about the oil they get. They should know how it is

produced. Most oils in the market that i've seen are not too clear. That means

there is still some moisture in it and that oil would go bad easily.

Re: Re: Coconut Cream Powder

At 09:53 PM 2/24/2004 +0800, pbanagal wrote:

>No virgin coconut oil is readily available in the supermarkets because

>they can be made by almost anyone. Go to the market and buy the coconut

>milk and process your own oil. Go to coconut-info.com and find the

>procedure in making coconut oil. If you can't find it, try calling the

>Philippine Coconut Authority or DOST.

>At one time I saw virgin coconut oils in Makati supermarket in Alabang,

>just at the entrance.

Thanks again . I wish I had the time to make my own (after all there

are a couple of coconut trees in the back yard!) but being an ordinary

urbanized working stiff and all I don't have the time or domesticated

talent to do so! I like things to come pre-packaged :-) I envy you your

domestic skills and maybe you can sell me some of your home made coconut

oil ? :-)

Virgin coconut Oil in Manila doesn't come cheap though. I have a bottle I

bought at a health food fair at our parish, it cost me PHP 250 for a 500 ml

bottle, or about more than double what I would pay in the supermarket for

good spanish virgin olive oil.

Hopefully the health benefits of VCO can be disseminated so an entrepreneur

can seize the moment and supply supermarkets. We have coconuts all around,

but we've been brainwashed as much as the Americans that this is bad stuff

so even coconut cooking oil is being crowded off the supermarket shelves by

imported corn and soy oil which is contributing to all our bad health

because of all the deep fried fast food.

I have found another local supplier of VCO, at www.naturesblessings.com.ph

- they are also pretty pricey at PHP 320 per 500 ml but I will give them a

try.

On the other hand, this converts to US$ 5.75 per half liter so maybe I'm

still getting a good deal here :-)

[Guest guest]

At 12:51 PM 2/25/2004 +0800, pbanagal wrote:

>I can check out how this powdered coconut cream is processed. Will get

>back to you.

>

>

Thanks - the " instant gata " craze started just a relatively few years

ago, I think one of the first products was Fiesta brand powdered coconut

cream. Now even Knorr has a coconut cooking mix for dishes that

traditionally call for coconut milk (unfortunately the industrialized Knorr

version blends MSG with coconut cream powder - yecch)

I think the point is not to advocate using these processed coconut products

in place of the real thing - i.e. virgin coconut oil, fresh coconut water

and milk, fresh grated coconut, etc. (thankfully these are still abundant

in the Philippines) but to find out which healthful properties of coconut

survive processing. For example, is the antiviral aspect of virgin coconut

oil still present in a tablespoon of commercially processed coconut cooking

oil? Then we can get still get some benefit rather than lumping all these

products as junk.

Even Enig writes that Americans who didn't have access to fresh

coconut were getting their dose of healthy fatty acids from theater popcorn

oil and macaroons. That is, until recently when they shifted from coconut

to their ingredients.