Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes. Nata de coco is highly regarded for its high dietary fiber, and its zero fat and cholesterol content. No preservatives or other chemicals are added to Nata de coco.
NATA DE COCO FROM COCONUT WATER
Materials:
- Coconut water
- Acetic acid
- Refined sugar
- Nata starter
- Ammonium phosphate
Equipments:
- Weighing scale
- Strainers
- Wide-mouthed glass jars or basins
- Kettles
Procedure:
- The collected coconut water is filtered through a cheesecloth. One hundred (100 gms.) refined sugar and 5 grams monobasic ammonium phosphate is mixed for every liter of coconut water in a container. The container is covered and the mixture allowed to boil. It is then allowed to cool after boiling and 6.9 ml. of glacial acetic acid is added.
- 110-150 ml. of starter (available at ITDI) is added to the mixture. It is subsequently transferred to big mouthed clean jars leaving ample space atop mixture and covered with clean cheese cloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move jars during growth period.
- Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations.
- Dessert Making. The “nata” is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the “nata” cubes become transparent.
NATA DE COCO FROM COCONUT MILK
Materials:
- 1 kilo Grated coconut
- 600 gms. Refined sugar
- 1/2 liter Coconut water 12 liters Ordinary water
- 2 liters Nata starter (available at ITDI)
- 325 c Glacial acetic acid (available in drugstores)
Procedure:
- Extract the cream from the coconut, strain through a cheesecloth.
- Mix all ingredients.
- Transfer to big mouthed clean jars and allow around 2-3 inches in height of the liquid.
- Cover with a clean cheesecloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move the jars during growth period.
- Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations.
- Dessert Making: The “nata” is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the “nata” cubes become transparent.
NATA DE KALABASA
Materials:
- Kalabasa peels and core Sugar
- Ammonium sulfate
- Glacial acetic acid
- Nata starter (available at ITDI)
Procedure:
- Wash the peels and core of kalabasa, add 3 parts water for every part of peel/core. Boil for 3 minutes.
- Strain then for every 4 cups of strained liquid from boiled peels/core, and 2/3 cup sugar and 1-1/4 tsp. ammonium sulfate.
- Heat for 15 minutes, then cool. Add 1-1/4 tsp. acetic acid to adjust the acidity favorable to the growth of the nata organism then add 2/3 cup of nata starter (available at ITDI) for every 4 cups of kalabasa mixture.
- Set aside for 10-15 days, then harvest the nata product.
- Cook one kilo of nata in one of kilo sugar to come up with delightful dessert.
For more information, contact:
Industrial Technology Development Institute (ITDI)
DOST Compound, Gen. Santos Ave., Bicutan, Taguig City
Tel Nos.: (632) 8372071 to 82 locs 2182, 2218, 2180
Telefax Nos.: (632) 8373167, 8376150, 8376156
Web: www.itdibiz.com
source: elgu2.ncc.gov.ph
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2010 · All Rights Reversed ·
the selling price of our product of raw nata de coco: FK cube 1inches P16.00. MGL cube P15.00 and FAK (side cutting) P9.00. yes you can preserve that when you buy our product I will teach you.thanks and hope 4 a long business relationship.
hai!! im a fan of natas!!! can u please help me,
is there a chance that malunggay can be use as a substitute of cococnut in making nata.?? badly needed>>>
sell ( export) natade coco at province B?n Tre, Country viet nam
if want you can tell telephone: 084+989219672
and mail: natadecocotrade@yahoo.com
or see sellnatadecoco.xanga.com
Dear Sir,
i am looking for Nata De Coco starter Culture.
Please inform me if you have it.
Thanks,
Mr Michael.
may project po ang anak ko regarding nata de coco student po sya sa Cavite National(Regional) Science HS sa Maragondon Cavite, kailangan po nya ng Mother Liquor ng Nata De Coco?
Saan po ba pwedeng bumili nito?
we sell: raw nata de coco(P16.00/1kilo)
nata de coco starter(P500.00/1liter)
Glacial Acitic acid(P2500.00/1 carbouy)
for more info:
cadaloelgen@yahoo.com
cell#09359326119
or visit us;
zone 6, bugo, cagayan de oro city
Please inform me where to buy acetic acid, ammonium phosphate and nata starter.
I am a resident of Puerto Princesa City.
Thanks and More Power!
i want to learn how to make nata
gusto kung mag aral kung paano gumawa ng nata de coco. maraming salamat at GOD BLESS
SAAN BA MALAPIT PWEDENG MAG ARAL KUNG PAANO GUMAWA NG NATA DE COCO, DITO AKO SA PAMPANGA. MARAMING SALAMAT. leunam_igop@yahoo.com GOD BLESS WHO READ THIS ONE
@manuel, i think sa manila lang pinaka malapit na mga training centers. ito yung list, inquire ka na lang directly sa schedule nila:
http://www.mixph.com/2006/03/trainings-and-seminars-institutions.html
who want to buy raw nata de coco or nata de coco starter.serious buyer only.
you can contact me: cadaloelgen@yahoo.com
09057852547
hello..can u pls give me the exact address of ITDI or other store where i can find nata starter and glacial acetic acid for making nata de coco..thank you very much…
@utopia04, contact ITDI at (02) 8372071 to 82 locs 2182, 2218, 2180
pls. give me the name of store in cagayan de oro city that sells acetic acid, nata starter and ammonium phosphate
hi. i would like to ask whether you know of other applications or possible use of nata de coco aside from being a desser… i.e. thin display substrate etc..
please. your insights are very much welcome.
my email address is fifteenapril@yahoo.com
thanks!
I have several inquiries, as I am very interested to start NDC business in my own backyard.
1. The procedure requires jars (I suppose these are glass jars) for the fermentation process. Can we also use rectangular deep plastic trays?
2. Is there an optimum temperature range during fermentation process so as to maximize the production. Is there a difference in yield between production made on summer season and rainy season?
3. Is technical grade ammonium phosphate acceptable?
4. Which is better as far as yield is concerned, coconut water from newly harvested green mature coconut or from “dead” mature coconut (I mean those with dry coconut husk already)? Or do they have no difference?
5. Are there wholesale markets available within Northern Mindanao?
Thank you very much.
Just to follow-up any answer to my questions. Thank you.
my question is not related to the production of nata de coco. i’m working on a recipe book that requires conversion of nata de coco from kilogram to cups. is there anybody out there who can help me? i’ve used all the online conversion websites but the closest i’ve gotten so far is conversion of shredded coconut, and it’s quite different from nata de coco. your help will be greatly appreciated.
hi, everyone gooday to all. we supply raw nata de coco or nata de coco starter.our product located at Zone 6, bugo(infront of cobsat school) cagayan de oro city, philippines 9000
Thank you for the offer. How much is the selling price, of such quantity enough to be used for start-up production? Can we preserve some of it in the fridge?