Nata De Coco Jam
Nata de coco jam is diced bacterial cellulose gel, produced by fermenting coconut water with Komagataeibacter xylinus, suspended in a sugar syrup and sold as a ready to dose topping and inclusion for beverages and desserts.
The gel itself is almost pure cellulose secreted by the bacterium as a pellicle at the surface of the fermenting liquid, holding a very large amount of water in a nanofibre network. That structure is what makes the material distinctive: it is translucent, springy and resilient rather than brittle, it contributes essentially no digestible carbohydrate of its own, and because cellulose does not melt or dissolve, the cubes keep their shape and bite through pasteurisation, freezing and long storage in acid syrup. Flavour comes almost entirely from the syrup the cubes are packed in, since the washed gel is close to neutral in taste.
The jam form is the trade format used by tea shops and beverage manufacturers, a pumpable or scoopable mixture of cubes in a syrup thickened to hold them in suspension, often flavoured with coconut, lychee, peach or a citrus note. Cube size is usually 5 to 10 mm. It ships in pails, jars and bag in box, either pasteurised for chilled storage or filled hot for ambient distribution.
We source bulk Nata De Coco Jam from top China manufacturers for our partners. The manufacturer is in Hainan. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Beverage ingredient
Specifications
| Item | Specification |
|---|---|
| Appearance | Translucent cubes evenly suspended in syrup, no foreign matter |
| Colour | Water white to pale amber, or as declared for tinted grades |
| Flavour and odour | Clean and characteristic of the syrup, no sour, alkaline or fermented note |
| Cube size | 5 to 10 mm, graded fraction declared per lot |
| Drained cube content | 50 to 60 percent by weight |
| Syrup soluble solids | 30.0 to 55.0 Brix at 20 degrees Celsius |
| pH | 3.5 to 4.2 |
| Texture | Firm and springy, cubes intact after stirring |
| Lead | 0.3 mg/kg maximum |
| Arsenic | 0.5 mg/kg maximum |
| Total plate count | 1000 cfu/g maximum |
| Yeast and mould | 50 cfu/g maximum |
| Escherichia coli | Negative in 1 g |
| Salmonella | Negative in 25 g |
Common Markets Grades
The main distinctions are cube size, syrup Brix and flavour. Cubes are cut on a grid and graded, with small dice used in bottled drinks that must pass a straw or a filling nozzle and larger dice used in cup drinks and desserts. Syrup Brix typically runs from 30 to 55, and the choice sets how much sweetness the topping carries into the finished drink. Flavoured jams built on coconut, lychee, peach, mango or passion fruit are traded alongside unflavoured natural syrup packs.
Beyond that, lots are distinguished by gel firmness, which is set by fermentation time and by the washing and cooking regime, by whether the syrup is thickened with a hydrocolloid to keep the cubes evenly suspended, and by preservation route, between hot filled ambient stable product, pasteurised chilled product and product preserved with a permitted acid and sorbate or benzoate system. Colour ranges from water white for the natural product to tinted grades made with a permitted colour.
Applications
- Bubble tea and fruit tea toppings, the largest outlet, dosed by scoop at the counter
- Bottled and canned drinks with visible inclusions, using the small dice grade
- Coconut and milk tea beverages, where the springy texture contrasts with the liquid base
- Set and stirred yoghurt, where the cubes stay intact through the shelf life
- Jellies, dessert cups and konjac gel products as a suspended particulate
- Ice cream, sorbet and frozen desserts, where the gel does not become hard or icy
- Fruit cocktail, canned dessert mixes and fruit salads
- Bakery fillings and dessert toppings needing a chewy inclusion
- Reduced sugar and reduced calorie desserts, where the gel supplies bulk and texture without digestible carbohydrate
Brands Using Nata De Coco Jam
Widely-distributed consumer products that list Nata De Coco Jam on the ingredient label.
- Mogu MoguMogu Mogu Strawberry 1L ↗A strawberry-flavoured drink carrying suspended pieces of nata de coco coconut jelly that are chewed rather than sipped.Label verified 2026-08-31
- Mogu MoguMogu Mogu Peach Ice Tea 450ml ↗An iced tea containing nata de coco pieces, described on the product page as tea you chew as well as sip.Label verified 2026-08-31
Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.
China Manufacturers of Nata De Coco Jam
Top Nata De Coco Jam 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
Nata de coco is a conventional food rather than a food additive, and it has an established history of consumption in Southeast Asia. In the United States it is used as a food ingredient, with manufacture subject to the preventive controls requirements for human food and, where the product is acidified and hot filled for ambient storage, to the acidified foods regulation covering process filing and control of pH. Any added colour, preservative or sweetener in the syrup must be permitted for the food category and declared.
In the European Union nata de coco is treated as a food with a history of consumption in the Union rather than as a novel food, but importers verify the position for any preparation that differs from the established product. Additives in the packing syrup must be authorised for the relevant category under the additives framework, and where sorbate or benzoate is used it is declared with its E number. Codex covers the product through the general standard for food additives and the general principles of food hygiene. Because the cubes are a firm particulate, choking risk labelling and cube size limits apply in some markets for products aimed at young children, and this has historically been the main regulatory issue attaching to gel confectionery of this kind.
Manufacturing Process
Coconut water, either fresh or reconstituted, is filtered and adjusted with a sugar source, a nitrogen source such as ammonium sulphate and acetic acid to bring the pH down to around 4. The medium is pasteurised, cooled and inoculated with a Komagataeibacter xylinus culture, then poured into shallow trays and held static for one to two weeks. The bacteria grow at the air liquid interface and lay down a cellulose pellicle several centimetres thick, which is harvested as a slab.
The slab is cut into cubes and then washed extensively, because the raw gel carries residual acid, medium and bacterial cells. Washing is combined with repeated boiling or steaming and with soaking in dilute alkali or clean water changes until the cubes are neutral, odourless and free of viable culture. The cleaned cubes are then cooked in sugar syrup so that syrup penetrates the gel network and the water inside it is partly exchanged, which is what makes the finished product sweet through rather than only on the surface. The cubes and finishing syrup are combined to the specified ratio, flavour and acid are added, and the mixture is hot filled or pasteurised and cooled before packing.
