Generally, coconut milk is classified by its fat content. At MFP, we have 6 different classifications for our product standard;

Our coconut milk is extracted from shredded mature coconut kernels, which are natural raw materials. The properties of these kernels vary among varieties, crops, places of growth, and seasons. Although we follow our recipe strictly, there will still be some variation between different batches because of varying raw material properties.

All packers have their own standards of classifying fat content. The “A” grade from one packer may not be the same as from another. Whereas the “B” grade from one factory can be better than the “A” grade from other packers. The best way to determine the quality of the products is to get some samples and send them to the lab for further quality check.

All type of preservatives are strictly prohibited to be added into canned coconut milk. Some additives such as emulsifiers, stabilisers, and anti-browning agents are allowed to be added in the product at certain levels.

Our coconut milks are conformed to all additive regulations required by the USFDA.

You should choose the coconut milk by the ‘look’ of the product, not 'what is written' on papers or e-mails. Most clients always look for the cheapest price on the quotation from suppliers, without ‘looking’ at the product quality.

Here are some our recommendations so as to examine the quality of the product without the actual test from the lab:

• First, open the can and pour the sample into a bowl, without shaking the can. You should see the separation of coconut milk content into two layers of white creamy fat layer on top and water at bottom. This is very typical.
• Stir the milk with a cleaned spoon. The content should start mixing together. It should look a lot smoother and more homogenised. At the lower room temperature, you may have to stir harder and longer to see the white and creamy homogenised coconut milk.**** The information contained in this publication is based on our own research and development work, and is to the best of our knowledge reliable. Anyone should, however, conduct his own tests to determine the suitability for his own specific purposes. Statements contained herein should NOT be considered as a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any patents.

Why most canned food products often get brown? 

All canned food products must be treated by the extreme heat to sterilise any remaining bacterial contamination as much as possible so as to ensure the shelf life of the product. However, at the same time, the heat will destroy the physical appearance of the product as well, causing some brownish colour to the product. In other word, the process of sterilisation burns the product out.

How to prevent it?

Sulfur Dioxide (SO₂) is mostly added into the product to prevent such browning reaction. The most common form of Sulfur Dioxide used in the local food industry is Sodium Metabisulfite (E223) (Na2S2O5) and Potassium Metabisulfite (E224) (K2S2O5).

Most people misunderstand them as a food preservative, however, these additives are not added to preserve food, but to prevent the brown colouring from burning process. USFDA approves the implication of Sodium Metabisulfite (E223) (Na2S2O5) in canned food products with a restriction of Sulfur Dioxide residue not to exceed 30 ppm.

For coconut milk, approximately 0.02% or 200 ppm of Sodium Metabisulfite (E223) (Na2S2O5) will be added at the beginning of the sterilisation. However, most of the added amount will deteriorate during the heating process. The remaining residue of Sulfur Dioxide in the product should be around 10 – 30 ppm. You may notice that the added amount at the beginning is not as 'serious' as the leftover amount at the end.

What if SO₂ is NOT added? 

The appearance of the finished product may not be so attractive as its colour will be more 'brownish' than usual. Sometimes, the brown colour effect can develop sooner or later, which may result the product shelf life to be shorter as well. In some countries such as Australia and New Zealand, Sulfur Dioxide is illegal and banned. Therefore, the colour of available products in the mentioned markets will be darker than of those from the rest of the world.

Dark chips in low SO₂ coconut milk

Normally, there may be some protein skins or chips in the coconut milk which will react to the extreme heat in the same way as the top layer of soybean tofu. Hence, these protein skins may turn into some dark chips at the surface during heat treatment if the amount of added Sulfur Dioxide is very low.

This phenomenon is very typical, especially in the rich coconut milk. However, these chips will break and disappear after the milk is cooked.

How to put SO₂ on the label?

Since Sodium Metabisulfite (E223) (Na2S2O5) is strictly controlled by the legislation in many countries, the amount of Sulfur Dioxide residue is required to be declared clearly on the label. Up to 30-40 ppm of the Sulfur Dioxide residue is allowed  in the finished products and it can be classified as “low Sulfur Dioxide product”. Its name is NOT necessary to be written on the label.

**** The information contained in this publication is based on our own research and development work, and is to the best of our knowledge reliable. Anyone should, however, conduct his own tests to determine the suitability for his own specific purposes. Statements contained herein should NOT be considered as a warranty of any kind, expressed or implied, and no liability is accepted for the infringement of any patents.