Coconut Pulp
Coconut pulp is the white kernel flesh of the mature or semi-mature nut of Cocos nucifera, separated from the shell and used as an ingredient in its own right rather than dried into desiccated coconut or pressed for oil. It is sold as pared white chunks, dice, shred and strips, as a coarse or fine puree, and in frozen, chilled, retorted and aseptic packs.
Composition varies sharply with maturity, which is the fact that decides how a lot is used. Young or tender coconut pulp is soft, translucent and gelatinous, holds a high proportion of water and only a few percent fat, and is spooned or diced as an inclusion. Mature pulp is firm, opaque and roughly a third fat, dominated by lauric and myristic acids, with the remainder carbohydrate, dietary fibre and a small amount of protein.
The material is perishable. Cut surfaces darken through enzymatic browning, the fat is prone to lipase driven hydrolysis that produces a soapy off note, and the low acidity of the flesh makes it a favourable substrate for spoilage organisms. Blanching to inactivate enzymes, rapid chilling or freezing, and acidification of packing syrup are therefore standard rather than optional steps.
We source bulk Coconut Pulp from top China manufacturers for our partners. The manufacturer is in Hainan. A smaller requirement can ship in a combined container with other ingredients.
Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.
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- Function
- Flavours and Aromas
Specifications
| Item | Specification |
|---|---|
| Appearance | White to off white pulp in the declared cut, free from shell and testa |
| Odour and Flavour | Fresh coconut, free from sour, soapy or fermented notes |
| Total Solids | Not less than 30.0 percent for mature pulp |
| Fat | 28.0 to 38.0 percent for mature pulp, on wet basis |
| Free Fatty Acid, as lauric | Not more than 0.5 percent of extracted fat |
| pH | 5.5 to 6.5 for unacidified pulp, not more than 4.2 for acidified pack |
| Testa Specks | Not more than 2 per 100 g |
| Foreign Matter | None detected |
| Sulphur Dioxide | Not detected, or to declared level where used |
| Lead | Not more than 0.3 mg/kg |
| Total Plate Count | Not more than 10,000 cfu/g for frozen grade |
| Yeast and Mould | Not more than 100 cfu/g |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades separate first by maturity and cut. Tender coconut pulp is graded on the proportion of intact scoops or whole shells recovered, mature pulp on dice size, shred length or puree fineness. Colour is a specified attribute, since testa fragments left after paring show as brown flecks and downgrade a lot intended for a white dessert or a clear drink.
Grades separate second by preservation route. Individually quick frozen pulp holds texture best and is the reference grade for bakery and dessert manufacture. Chilled pulp in acidified brine or syrup ships with a stated pH and a short shelf life. Retorted and aseptically filled pulp and puree carry a long ambient shelf life at the cost of some softening. Puree grades are additionally specified on total solids, on fat and on whether they are homogenised. Organic certification and a sulphite free declaration are the usual additional axes, and unsweetened, lightly sweetened and syrup packed versions are distinct products.
Applications
- Coconut jelly, pudding and set dessert, where diced pulp provides the visible inclusion
- Bubble tea and fruit drinks, using strips and dice suspended in the beverage
- Ice cream and frozen dessert, where frozen dice survive the freezer without becoming woody
- Bakery fillings for buns, tarts and pastries, using shred and coarse puree
- Coconut milk drinks and smoothies, using homogenised puree for body and pulp mouthfeel
- Yoghurt and fermented dairy, as a fruit preparation component
- Southeast Asian curries and dessert soups, added as dice or strips late in cooking
- Confectionery centres and coated bars, using drained shred bound with syrup
- Feedstock for on site pressing into coconut milk and virgin coconut oil
China Manufacturers of Coconut Pulp
Top Coconut Pulp manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States coconut pulp is a food rather than a food additive. Any acidified or low acid canned product is subject to the thermally processed low acid foods and acidified foods regulations at 21 CFR 113 and 114, including scheduled process filing, and imported lots must comply with the foreign supplier verification requirements. Sulphur dioxide, where used on white cut fruit, is permitted subject to declaration when it is present at ten parts per million or more. Coconut is treated as a tree nut for major food allergen labelling in the United States, so the label must declare it even though coconut is botanically a drupe.
In the European Union coconut pulp is a food carrying no E number, while any antioxidant, acidity regulator or preservative added to the pack is an additive permitted under Regulation (EC) No 1333/2008 and must be declared. Coconut is not among the allergens requiring mandatory declaration in the European Union, a divergence from the United States position that matters when the same lot serves both markets. Codex is relevant through its standard for aqueous coconut products and its codes of hygienic practice for fresh fruits and vegetables and for low acid and acidified low acid canned foods.
Manufacturing Process
Nuts are received, graded by maturity and dehusked, then split and deshelled so that the kernel is recovered whole where possible. Mature kernel is pared to remove the brown testa, since any remaining testa shows as dark specks and carries a higher microbial load. The pared kernel is washed in chlorinated or ozonated water, inspected on a belt and cut to the ordered format by dicer, shredder or slicer, or reduced in a comminutor and a colloid mill for puree.
The cut pulp is blanched briefly in hot water or steam to inactivate polyphenol oxidase and lipase, then cooled immediately. From that point the line splits. Frozen grades pass through an individual quick freezing tunnel and are packed and held below minus eighteen degrees Celsius. Chilled grades are filled into acidified brine or syrup adjusted to a controlled pH and packed under refrigeration. Ambient grades are filled into cans, jars or pouches and retorted, or pasteurised and filled aseptically after deaeration and homogenisation. Metal detection, weight check and microbiological release testing follow, and shell and testa are diverted to charcoal and fibre recovery.
