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Coconut sugar, properties

Coconut sugar, properties



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Coconut sugar: properties, contraindications and all the information on the consumption of coconut palm sugar.

Thecoconut sugar, also known ascoconut palm sugarit is produced from the sap of the flower buds of the coconut palm.

In the regions of South and Southeast Asia, where the coconut palm grows and thrives in abundance, it iscoconut sugarhas been used for thousands of years as a traditional sweetener. Major producers ofcoconut sugarin the world are the Philippines and Indonesia.

In some areas, especially in Thailand (but also in Italy!), The termscoconut sugaris "palm sugar”Are often used as a synonym however they are two different products.

Differences between coconut sugar and palm sugar

The coconut palm sugarit differs from palm sugar in terms of texture, taste and production methods.

The coconut palm sugarit is produced from the sap of the stems of the coconut palm, a botanical species known as Cocos nucifera.

Thepalm sugarit is produced from the sap of the stems of different palm species, includingdate palm, sago and palms belonging to the genusBorassus (Palmyra palm).

The sugary sap is extracted from the inflorescences of the Palmyra palmand marketed asjaggeryorpalm sugar.

Palm sugariscoconut sugarthey are economically very convenient for the food industry: a young palm can produce about 300 liters of sugar per year while a single mature tree (40 years old) can produce about 400 liters of sugar.

In the commercial field, thecoconut sugar(as well as that of palm), is available in granular, crystal, block or liquid form. The production process of these twosugarsit is analogous.

The production takes place in two different phases: the farmers make a cut in a specific area of ​​the plant. The sap begins to flow from this cut and is then collected in bamboo containers.

In traditional production, the sap is transferred into large pots which, when placed over a moderate heat, evaporate about 80% of the moisture trapped in the sap. As the water evaporates, the sap begins to transform into a syrupy and thick substance known asToddy. From this form, the coconut sugaryou hatePalm treeit is further reduced to crystal, block or soft paste.

The taste of coconut palm sugar

Thecoconut sugarit tastes very different from that of palm. In terms of sweetness it can be compared toBrown sugarbut retains a slight hint of caramel.

Since thecoconut sugarit is not a refined product (production only involves the dehydration of the lymph and possibly crystallization), the flavor may differ according to the species ofcoconut palmused and according to the period in which the sap was extracted.

For its caramel flavor, it iscoconut sugarit can be particularly suitable for the preparation of some recipes.

Coconut sugar, nutritional properties

Can a sugar be low on the glycemic index? It will surprise you to know that it iscoconut sugarwas classified byPhilippine Authorityamong foods with a low glycemic index. The glycemic index ofcoconut sugaris equal to 35 (according to the Philippine authorities), however another source reports a glycemic index of 54.

Thecoconut sugarprovides 16 calories for each teaspoon. It does not provide particular essential nutrients except for potassium.

The main component of coconut sugar is sucrose (70 - 79%) followed by glucose and fructose (3 - 9% each).

Coconut sugar, where to buy it

Where to buy coconut sugar? In shops specializing in the sale of natural products or taking advantage of online sales.

On Amazon, a 250-gram pack of organic coconut sugar is offered at a price of 7.94 euros with free shipping. Useful Link: Organic Coconut Sugar.

Regardless of where you buy coconut sugar, make sure you choose organic and above all pure products, that is, not enriched with other sugars.


Video: How COCONUT SUGAR Is Made In Rural Thailand (August 2022).