What is soft, Q coconut made of?

Coconut is not made of coconut meat
Just as there are no stockings in the milk tea, the coconut is not the flesh of the coconut, it is actually a bacterial cellulose, also known as coconut gel.
According to the provisions of “NY/T 1522-2007 Coconut Products Coconut nut”, coconut nut is a cellulose gel substance made from coconut water or coconut water (milk) as the main raw material and fermented by Acetobacter xylogluconosus, also known as coconut nut, coconut nata or high fiber coconut nut.
The nature of the coconut
Compared with plant cellulose existing in nature, coconut fruit has the properties of high purity, high crystallinity, strong water absorption ability and good tensile strength. Because it is less polluted by other polysaccharide substances in the production process, it is relatively simple to separate and purify. Coconut has a strong water retention, the ability to combine and exchange cations, and adsorption of organic matter. At the same time, it is also water-insoluble dietary fiber, no calories, can effectively and safely help lose weight, while improving the gastrointestinal tract and other functions.
Application of coconut in food industry
Because of its unique gel structure and taste, since its discovery in the 1970s, it has long been used as a processing raw material for various dessert foods in Southeast Asian countries such as the Philippines, dipping coconut in 10% lychee juice, adjusting the sugar degree to 40Brix, its best taste, adjusting PH to 3.6 with citric acid, at room temperature or refrigerated storage for 4 weeks, it can still maintain a good eating effect.

Guzman et al. studied the commercial stability of dried coconut as a functional amendment of refreshing fruit juice drinks, mayonnaise, banana sauce and other foods, as well as brewing.
The cooking loss of the meat ball was significantly higher than that of the meat ball without coconut, and the water retention of the meat ball with coconut was higher, but the water retention of the meat ball without coconut was higher after cooking. The tissue strength and shear force value of the meat balls supplemented with 10% coconut fruit were significantly higher than those of the blank ones, but decreased with the increase of coconut fruit addition.