Talk:Nata de coco

Nutrition claims lack verification and need clarification

This article makes claims claims specifically for Nate de Coco but the nutritional information cited is for coconut products in general. Not only this, this is an English-speaking wikipedia site. Since when are our nutrition facts labels presented as a percentage of the Thai RDI? If you cannot present clear, accurate information then don't bother wasting the reader's time with poor information. This comment may come across as abrasive so FTY, I am not anti-Nata de Coco. In fact I'll reference an article which speaks of some possible health benefits. 12.165.250.13 (talk) 05:43, 17 November 2008 (UTC)

Coconut water/cream/milk?

I think there's some confusion here. Coconut water, coconut cream and coconut milk are different coconut-derived produce. Coconut water is the water that is found within the hollow cavity of a coconut, the cream is derived from the first pressing of the flesh (something like extra-virgin olive oil), the milk is from subsequent pressings...

Confused Writing

The writer or writers of this article are confused. Nata De Coco is made from coconut water. This is the liquid suspended in the center of immature green coconuts and is virtually fat free. As such, Nata De Coco is also virtually fat free. The line about Coconuts being high in fat especially saturated fat bears no relationship with Nata De Coco.

I add that steps 3 and 4 of the "Production" section are confusing. For instance,

3. Separation and cutting of the produced surface layer of nata de coco, and 4.

Cleaning and washing off the acetic acid.

What is the "surface layer," and where does the acetic acid come from? Is it an added ingredient or is it produced in the fermentation?

Iwasathought (talk) 13:11, 25 October 2021 (UTC)

Nata does not necessarily mean cream

It is derived from natare which means floating, swimming. Cream floats on milk. In this sense it is meant here. The little chunks float in water or syrup.

External links modified (February 2018)

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History of Nata de Coco

Nata de Coco, a product of bacterial fermentation of coconut water (or other substrates, technically) is far older than suggested. Someone needs to dig and find its origins, but I have found citations from 1967 mentioning it - and in fact pellicles of cellulose from this origin were first described in 1886:

Brown, A. J. XLIII.—On an Acetic Ferment Which Forms Cellulose. J Chem Soc Trans 1886, 49 (0), 432–439. https://doi.org/10.1039/CT8864900432.

I — Preceding unsigned comment added by El.vegaro (talk • contribs) 09:11, 23 March 2019 (UTC)