Coconut jelly/ nata de coco

Update: 7/29/2015

Coconut jelly, nata de coco is a news feed originating from the Philippines, made from coconut water after fermentation by the action of bacteria Acetobacter xylinum. So although coconut jelly called agar but not used to create the plastic jelly.
Coconut jelly shaped white almost transparent. When added sugar, sweet coconut jelly, served as dessert or mixed into drinks, ice cream, tea, yogurt and pickles. Nata de coco is also used to replace fake pearl tapioca and remove the starch.
Nata de coco is preferred because high-fiber, low in fat and cholesterol.

Nata de coco is made through a number of stages:
Cooking: Fresh coconut to get coconut carved, and ammonium sulfate added sugar and bring to boil, then let cool
Transplant: For a little extra acetic acid to adjust the pH and bacterial cultures in liquid Xylinum Acetobacter
Fermentation: Incubate at room temperature for one to two weeks machine
Picked finished products: Filter the female part, ie cellulose into products of chemical reactions on, cut into large cake
Wash: Soak and wash down water and acetic acid mucous membrane, the byproducts of fermentation

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