Coconut Oil Separation from Coconut Milk

Authors

  • Sukoncheun Sringam Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand

Keywords:

coconut oil, emulsion breakdown, oil separation

Abstract

Coconut milk is an emulsion of oil in water. The studied oil separation process was composed of cream separation, fat aggregation at low temperature and emulsion breakdown at high temperature. Increase in feed rate and cream outlet opening diameter resulted in higher percentage of cream fraction with lower oil content. Percentage of cream fraction was related to the oil content, therefore, it could be used as an indicator in adjusting of feed rate and cream outlet opening diameter to obtain cream fraction of specified oil content. The suitable temperature for fat aggregation was below 15°C, when oil in the cream fraction was sufficiently
solidified. The suitable temperature for emulsion breakdown was 80°C. The oil yield was 98%. The separated coconut oil was clear, colourless, with pleasant natural aroma. Free fatty acid was less than 0.1% and fatty acid composition was similar to coconut oil from copra. It was considered as a high quality oil which can be consumed without refining.

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Published

1999-09-30

How to Cite

Sringam, Sukoncheun. 1999. “Coconut Oil Separation from Coconut Milk”. Agriculture and Natural Resources 33 (3). Bangkok, Thailand:444-51. https://li01.tci-thaijo.org/index.php/anres/article/view/240467.

Issue

Vol. 33 No. 3 (1999): July-September

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.