Coconut gel, also known as nata de coco, is produced through a specific biological process involving the fermentation of coconut water.
The Production Process
Based on the provided information, coconut gel is made by the fermentation of coconut water. This fermentation process leads to the water gelling. The key to this transformation is the action of a specific type of bacteria, Komagataeibacter xylinus.
Here's a breakdown of the process described:
- Starting Material: Coconut water serves as the base.
- Microbial Agent: The bacteria Komagataeibacter xylinus are introduced or naturally present in the right conditions.
- Fermentation: The bacteria ferment the coconut water.
- Cellulose Production: During fermentation, Komagataeibacter xylinus produces microbial cellulose.
- Gel Formation: The production and accumulation of this microbial cellulose cause the coconut water to gel, resulting in the chewy, translucent texture characteristic of nata de coco.
In essence, the bacteria consume nutrients in the coconut water and excrete cellulose, which forms a fibrous network, creating the gel structure.
This results in the final product: a chewy, translucent, jelly-like food known as nata de coco or coconut gel.
