Guest guest Posted August 24, 2004 Report Share Posted August 24, 2004 WFN Coconut Powder > Darrell, > > I just had this question on the phone and I honestly do not know what to > tell you. The coconut milk powder is unique in that you can make as thick > (rich) of a milk (or cream) or as thin of a milk as you want. Usually if > you are making a pudding or dessert you want it thicker. Someone took 1/2 > cup of hot water and 1/2 cup of coconut milk powder and mixed it with a > fork. They they added another 1/2 of the powder and when that was mixed in > the added another 1/2 cup. Eventually he had about 3 cups of coconut milk > powder added to the 1/2 cup of hot water. This made a delicious thick > pudding when left in the fridge. When put in the freezer it because a very > nice soft serve ice cream. We have used the coconut milk powder to make > frosting, put it in smoothies, etc. It is wonderful for curries. I use the > powder more with little water than actually for making milk. > > When you make regular milk you use approximately 1/3 cup of the powder for 1 > 1/4 cup hot water. You end up with approximately 1 1/2 cups of milk or 12 > oz. I believe there is approximately 4 cups of powder in a pound. That > would mean 12 " batches " of approximately 12oz each or 144 oz. if I am right > on my " guessing " . So approximately what you would get in ten 14 oz cans > from the store. > > We do have it in 33 pound bags (in bulk) for wholesale accounts. If you > really wanted that size you are welcome to contact us. > > Annette Hi Annette, The soft-serve ice cream sounds yummy. I was just at your website & saw that the powder contains maltodexrin. I did a google & discovered " Diabetics should follow the advice of their physicians. MALTRIN® maltodextrin's glycemic index should be considered metabolically equivalent to glucose (dextrose). " http://www.grainprocessing.com/food/malinfo.html Just how much maltodexrin would there be in a pint of the soft-serve ice cream made from your powdered coconut milk? Alobar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2004 Report Share Posted August 25, 2004 Hello Alobar, There are quite a few coconut milk powders produced. The best ones have very little maltodextrin in them. The way to know which ones are of good quality if you go to an Asian store, is to look at the nutritional facts. A good coconut milk powder will contain about 65% fat. The higher the percent of maltodextrin, the lower the percent of fat. A coconut milk powder that has the 65% fat will only have a few percent maltodextrin. For example, out of 2/3 cup of the coconut milk powder we sell (50gms) there is 34 grams of fat. That is 68% fat. In the same 50gms of coconut milk powder there is 10 grams of carbohydrate, which makes it 20% Carbohydrate, and there is 6gms of protein or 12%. You get this by taking the grams of the carbohydrate or fat or protein and dividing it by the total grams of the sample. They use maltodextrin as a flocculating agent. Apparently they need just a little higher percent solids for the process than pure coconut milk contains. Our powder is a good one with over 65% fat (according to their analysis it is 68%) and the very low % maltodextrin. We chose the one with the highest percent fat and the lowest percent maltodextrin. In our searching we found several coconut milk powders that are only 40% fat. In most Asian store 40% is the norm. Maltodextrin can actually be used as a filler as well. The more maltodextrin you add to the milk the cheaper it is to produce and the sweeter its taste. Unaware customers who do not read labels might prefer the lower quality milks, and you know how many people are looking for low fat foods!!! We have been working with one company to totally take out the maltodextrin and use cassava root powder in its place. Cassava root looks like a potato, grows well in the Philippines and is what we call tapioca here in the US. The sprayers need to be cleaned more frequently when cassava is used and so it would be more expensive. Hence, we decided to offer the good powder with the maltodextrin and get some customer feed back before they do a large quantity, just special for us, with the cassava. We wanted first to see how much of an interest there is in the US. I would welcome anyone's thoughts on the coconut milk powder if they try it. We have made ice cream, frosting, curries, etc with it. It is interesting. Many of the Asian people I have talked with prefer the milk powder to the canned milk because you can make thicker pastes, curries, etc just by adding less water and therefore cooking/heating their food less. But we are still in the experimenting stage in our home. One thing I know for sure, It is certainly very convenient and can make some very nice cream sauces, etc. Here is what I have found with the diabetics who have given me feedback: Since the fat content (mostly MCT's of course) is so high, even though there is some simple sugar, there is very little glycemic response. In 2/3 cup (50gm) of the powder there is 10 grams of carbohydrate. That is really a lot of powder. So you can make some pretty low carb ice cream or frosting. Fats, Proteins, and dietary fiber all slow down the absorption of carbohydrates into the bloodstream. The fat content in the coconut milk powder seems to effectively help those few carbs that are there to enter more slowly into the body than many other foods. Two-thirds of the carbs are made up of simple sugars, 1/3 are complex carbs. There is no dietary fiber it the milk, it is totally water soluble. The milk powder would not be a low carb as canned or tetra pak coconut milk, but it definitely has its place in my kitchen. The tetra pak milk is very smooth, so I prefer it for drinking out of the carton. The coconut milk powder actually might be nicer for making dishes whether it be ice cream, sauces or curries. Annette SPAM: SPAM: Re: WFN Coconut Powder WFN Coconut Powder > Darrell, > > I just had this question on the phone and I honestly do not know what to > tell you. The coconut milk powder is unique in that you can make as thick > (rich) of a milk (or cream) or as thin of a milk as you want. Usually if > you are making a pudding or dessert you want it thicker. Someone took 1/2 > cup of hot water and 1/2 cup of coconut milk powder and mixed it with a > fork. They they added another 1/2 of the powder and when that was mixed in > the added another 1/2 cup. Eventually he had about 3 cups of coconut milk > powder added to the 1/2 cup of hot water. This made a delicious thick > pudding when left in the fridge. When put in the freezer it because a very > nice soft serve ice cream. We have used the coconut milk powder to make > frosting, put it in smoothies, etc. It is wonderful for curries. I use the > powder more with little water than actually for making milk. > > When you make regular milk you use approximately 1/3 cup of the powder for 1 > 1/4 cup hot water. You end up with approximately 1 1/2 cups of milk or 12 > oz. I believe there is approximately 4 cups of powder in a pound. That > would mean 12 " batches " of approximately 12oz each or 144 oz. if I am right > on my " guessing " . So approximately what you would get in ten 14 oz cans > from the store. > > We do have it in 33 pound bags (in bulk) for wholesale accounts. If you > really wanted that size you are welcome to contact us. > > Annette Hi Annette, The soft-serve ice cream sounds yummy. I was just at your website & saw that the powder contains maltodexrin. I did a google & discovered " Diabetics should follow the advice of their physicians. MALTRIN® maltodextrin's glycemic index should be considered metabolically equivalent to glucose (dextrose). " http://www.grainprocessing.com/food/malinfo.html Just how much maltodexrin would there be in a pint of the soft-serve ice cream made from your powdered coconut milk? Alobar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 26, 2004 Report Share Posted August 26, 2004 Annette, Cassava has lots of carbs, does it not? Maybe dehydrating the cassava would turnout cheaper. I did it once and the thin slices I got turned out to be powdery. I was so sure if I placed it in a blender it would be like a talcum powder. WFN Coconut Powder > Darrell, > > I just had this question on the phone and I honestly do not know what to > tell you. The coconut milk powder is unique in that you can make as thick > (rich) of a milk (or cream) or as thin of a milk as you want. Usually if > you are making a pudding or dessert you want it thicker. Someone took 1/2 > cup of hot water and 1/2 cup of coconut milk powder and mixed it with a > fork. They they added another 1/2 of the powder and when that was mixed in > the added another 1/2 cup. Eventually he had about 3 cups of coconut milk > powder added to the 1/2 cup of hot water. This made a delicious thick > pudding when left in the fridge. When put in the freezer it because a very > nice soft serve ice cream. We have used the coconut milk powder to make > frosting, put it in smoothies, etc. It is wonderful for curries. I use the > powder more with little water than actually for making milk. > > When you make regular milk you use approximately 1/3 cup of the powder for 1 > 1/4 cup hot water. You end up with approximately 1 1/2 cups of milk or 12 > oz. I believe there is approximately 4 cups of powder in a pound. That > would mean 12 " batches " of approximately 12oz each or 144 oz. if I am right > on my " guessing " . So approximately what you would get in ten 14 oz cans > from the store. > > We do have it in 33 pound bags (in bulk) for wholesale accounts. If you > really wanted that size you are welcome to contact us. > > Annette Hi Annette, The soft-serve ice cream sounds yummy. I was just at your website & saw that the powder contains maltodexrin. I did a google & discovered " Diabetics should follow the advice of their physicians. MALTRIN® maltodextrin's glycemic index should be considered metabolically equivalent to glucose (dextrose). " http://www.grainprocessing.com/food/malinfo.html Just how much maltodexrin would there be in a pint of the soft-serve ice cream made from your powdered coconut milk? Alobar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2004 Report Share Posted August 27, 2004 Re: WFN Coconut Powder Hello Alobar, There are quite a few coconut milk powders produced. The best ones have very little maltodextrin in them. The way to know which ones are of good quality if you go to an Asian store, is to look at the nutritional facts. A good coconut milk powder will contain about 65% fat. The higher the percent of maltodextrin, the lower the percent of fat. A coconut milk powder that has the 65% fat will only have a few percent maltodextrin. For example, out of 2/3 cup of the coconut milk powder we sell (50gms) there is 34 grams of fat. That is 68% fat. In the same 50gms of coconut milk powder there is 10 grams of carbohydrate, which makes it 20% Carbohydrate, and there is 6gms of protein or 12%. You get this by taking the grams of the carbohydrate or fat or protein and dividing it by the total grams of the sample. They use maltodextrin as a flocculating agent. Apparently they need just a little higher percent solids for the process than pure coconut milk contains. Our powder is a good one with over 65% fat (according to their analysis it is 68%) and the very low % maltodextrin. We chose the one with the highest percent fat and the lowest percent maltodextrin. In our searching we found several coconut milk powders that are only 40% fat. In most Asian store 40% is the norm. Maltodextrin can actually be used as a filler as well. The more maltodextrin you add to the milk the cheaper it is to produce and the sweeter its taste. Unaware customers who do not read labels might prefer the lower quality milks, and you know how many people are looking for low fat foods!!! We have been working with one company to totally take out the maltodextrin and use cassava root powder in its place. Cassava root looks like a potato, grows well in the Philippines and is what we call tapioca here in the US. The sprayers need to be cleaned more frequently when cassava is used and so it would be more expensive. Hence, we decided to offer the good powder with the maltodextrin and get some customer feed back before they do a large quantity, just special for us, with the cassava. We wanted first to see how much of an interest there is in the US. I would welcome anyone's thoughts on the coconut milk powder if they try it. We have made ice cream, frosting, curries, etc with it. It is interesting. Many of the Asian people I have talked with prefer the milk powder to the canned milk because you can make thicker pastes, curries, etc just by adding less water and therefore cooking/heating their food less. But we are still in the experimenting stage in our home. One thing I know for sure, It is certainly very convenient and can make some very nice cream sauces, etc. Here is what I have found with the diabetics who have given me feedback: Since the fat content (mostly MCT's of course) is so high, even though there is some simple sugar, there is very little glycemic response. In 2/3 cup (50gm) of the powder there is 10 grams of carbohydrate. That is really a lot of powder. So you can make some pretty low carb ice cream or frosting. Fats, Proteins, and dietary fiber all slow down the absorption of carbohydrates into the bloodstream. The fat content in the coconut milk powder seems to effectively help those few carbs that are there to enter more slowly into the body than many other foods. Two-thirds of the carbs are made up of simple sugars, 1/3 are complex carbs. There is no dietary fiber it the milk, it is totally water soluble. The milk powder would not be a low carb as canned or tetra pak coconut milk, but it definitely has its place in my kitchen. The tetra pak milk is very smooth, so I prefer it for drinking out of the carton. The coconut milk powder actually might be nicer for making dishes whether it be ice cream, sauces or curries. Annette Hi Annette, The only powdered coconut milk I would try is one you sell, because I trust your quality standards. Would you know off-hand how much ice-cream would be made from 50 grams of powdered coconut milk? 10 grams of carbs sounds like a lot, but if the 50 grams made several servings of ice cream, it would not be so bad. Next time I place an order with you, I shall order some powdered coconut milk if I have the spare cash to do so. Alobar Quote Link to comment Share on other sites More sharing options...
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