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|Beyond its contributions as a natural sweetener, flavor-enhancer and nutritional health benefits, our Coconut
• Interacts with molecules of protein or starch during baking and cooking process.
• Acts as a tenderizer by taking water and stopping flour gluten development.
• Incorporates air into shortening in the creaming process.
• Provide cooked and baked foods with pleasing color and aroma.
• Speeds the growth of yeast by providing nourishment.
• Serves as a whipping aid to stabilize beaten egg foams.
• Delays coagulation of egg proteins in custards.
• Regulates the gelling of fruit jellies and preserves.
• Helps to prevent spoilage of jellies and preserves.
• Improves the appearance and tenderness of canned fruits.
• Enables a wide variety of candies through varying degrees of recrystallization.
• Enhances the smoothness and flavor of ice cream.