Frozen Coconut Water
Frozen coconut water is the clear liquid endosperm of the young green coconut (Cocos nucifera), filtered and held in the frozen state rather than heat sterilised. Freezing at or below minus 18 degrees Celsius stops the enzymatic browning and microbial spoilage that begin within hours of the nut being opened, so the material retains the light, faintly sweet profile and the pink-free colour of freshly drawn water.
In composition it is a dilute aqueous solution of roughly four to six percent solids. Sugars, mainly glucose, fructose and a little sucrose, make up most of that figure, alongside potassium as the dominant mineral, smaller amounts of sodium, magnesium and calcium, free amino acids and trace organic acids. Natural pH sits near five. The material is not a concentrate, so it carries the full water load and freight is a real part of its cost.
It comes as frozen blocks, slabs or pucks in lined drums and cartons, and as frozen puree bags for smaller users. Once thawed it behaves as an ordinary low-viscosity beverage stream, fully miscible with water and with juices, but it is heat and light sensitive and turns pink if polyphenol oxidase is not inactivated before or during downstream processing.
We source bulk Frozen Coconut Water 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.
or call +86-21-6858 0751
- Function
- Plant extract
Specifications
| Item | Specification |
|---|---|
| Appearance | Frozen block, clear to slightly opalescent when thawed |
| Odour and Taste | Characteristic of fresh coconut water, no off notes |
| Soluble Solids | 5.0-6.5 degrees Brix at 20 degrees Celsius |
| pH | 4.8-5.6 |
| Titratable Acidity | Not more than 0.15% as malic acid |
| Potassium | 1,500-2,600 mg/kg |
| Sediment | Not more than 0.2% v/v |
| Storage Temperature | Minus 18 degrees Celsius or below |
| Lead | Not more than 0.05 mg/kg |
| Arsenic | Not more than 0.1 mg/kg |
| Total Plate Count | Not more than 1,000 cfu/g |
| Yeast and Mould | Not more than 100 cfu/g |
| E. coli | Absent in 1 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
Two commercial grades dominate. Single strength frozen coconut water is the unmodified liquid at its natural five to six degrees Brix, sold either as pure water from mature-young nuts or blended to a fixed Brix for consistency. Frozen coconut water concentrate, typically 20 to 60 degrees Brix, is evaporated or membrane concentrated before freezing and is bought where freight per unit of solids matters more than raw freshness.
Within each grade the meaningful distinctions are whether the material has been flash pasteurised before freezing or is genuinely raw, whether it is filtered to a stated micron rating or left with natural pulp, and whether sodium metabisulphite or ascorbic acid has been added as a colour stabiliser. Organic certified lots are traded separately, as are NFC declarations for brands making a not-from-concentrate claim.
Applications
- Ready to drink coconut water beverages, where the frozen stream is thawed, blended to target Brix and filled hot or aseptically
- Juice and smoothie blends, supplying a mild sweetness and potassium without the acidity of citrus
- Sports and electrolyte drinks, used as a natural potassium base in place of added mineral salts
- Dairy alternative beverages, where it thins coconut milk bases and adds a fresh nut character
- Frozen desserts, sorbets and ice pops, contributing solids and flavour with very little fat
- Fermented drinks including coconut kefir and water kefir, serving as the sugar and mineral substrate
- Jelly and nata de coco style products, where the water is the fermentation or setting medium
- Cocktail mixers and slush bases, valued for a clean profile that does not fight added spirits or fruit
- Culinary and sauce applications in Southeast Asian formats, used as a braising and poaching liquid
China Manufacturers of Frozen Coconut Water
Top Frozen Coconut Water 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 water is a conventional food rather than an additive, and is regulated as a juice product. Processors selling it in the US operate under the FDA juice HACCP rules at 21 CFR Part 120 and are expected to validate a pathogen reduction step, which for frozen material is usually a thermal or UV treatment applied before freezing. Labelling follows the ordinary juice provisions, including declaration of any concentrate content and of added stabilisers such as ascorbic acid or sulphites, the latter carrying the standard allergen-style declaration threshold.
In the European Union coconut water is a food, not a food additive, so it has no E number. It falls under the general food law framework and, where sold as juice or nectar, under the Fruit Juices Directive as implemented in member states. Codex has a standard for coconut water and for related coconut products, and coconut is not among the allergens requiring mandatory declaration in the EU, though it is treated as a tree nut for labelling purposes in the United States.
Manufacturing Process
Young green coconuts of six to eight months are dehusked and the water is drained under sanitary conditions, most often by piercing the shell rather than splitting the nut, which limits contact with the husk and with the copra layer. The drawn water is screened to remove shell fragments and albumen pieces, then chilled immediately. Coarse and fine filtration follow, typically a bag filter and then a plate or membrane stage down to a few microns, to strip suspended pulp and reduce the microbial load.
Where the customer accepts it, a short high temperature short time pasteurisation or a UV step is applied to inactivate polyphenol oxidase and peroxidase, the enzymes responsible for the pink discolouration that develops in stored coconut water. Concentrate grades then pass through vacuum evaporation or reverse osmosis. The stream is filled into lined drums, pails or block moulds and moved to a blast or plate freezer that brings the core below minus 18 degrees Celsius, after which it is held and shipped in reefer containers at that temperature.
