Coconut palm (Cocos nucifera L.) is an economic plant cultivated in tropical countries, mainly in the Asian region. Coconut fruit generally consists of 51.7% kernel, 9.8% water, and 38.5% shell. Coconut milk is commonly manufactured from grated coconut meat (kernel). Basically, coconut milk is an oil-in-water emulsion, stabilized by some proteins existing in the aqueous phase. Maximization of protein functionality as an emulsifier can enhance the coconut milk stability. In addition, some stabilizers have been added to ensure the coconut milk stability. However, destabilization of emulsion in coconut milk brings about the collapse of the emulsion, from which virgin coconut oil (VCO) can be obtained. Yield, characteristics, and properties of VCO are governed by the processes used for destabilizing coconut milk. VCO is considered to be a functional oil and is rich in medium chain fatty acids with health advantages.

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椰奶和椰子油：它们的制造与蛋白质功能相关

椰树（Cocos nucifera L.）是热带国家栽培的经济植物，主要​​分布在亚洲地区。椰子果实通常由 51.7% 的核、9.8% 的水和 38.5% 的壳组成。椰奶通常由磨碎的椰子肉（仁）制成。基本上，椰奶是一种水包油乳液，由存在于水相中的一些蛋白质稳定。作为乳化剂的蛋白质功能的最大化可以提高椰奶的稳定性。此外，还添加了一些稳定剂以确保椰奶的稳定性。然而，椰奶中乳液的不稳定会导致乳液崩溃，从中可以获得初榨椰子油 (VCO)。VCO 的产量、特性和特性取决于用于使椰奶不稳定的过程。