BG-RESEARCH

Our Technologies

Print
Organic Coco Water Vinegar
‘Organic coco water vinegar’ production technology is simple. It requires one week alcohol fermentation using Saccharomyces cerevisiae, followed by 2 weeks acetate fermentation using Acetobacter aceti, employing the batch fermentation process. Use of semi-continuous production process results in more economical and accelerated technique. The sugar content of the coconut water is adjusted to desired level using muscovado sugar prior to alcohol fermentation. Both alcohol and acetate fermentation are done in stainless steel fermentor and acetator, respectively. No chemical preservative is added during processing. Organic coco water vinegar is packed in glass bottles. It has light amber or reddish brown color; and contains 4.5-5.5% acetic acid.
Category:
Food processing
Patent Type:
Patent
Patent Status:
Public Domain

BACK

Does this technology interest you?

Get more details from our Intellectual Property Office through the UPLB Center for Technology Transfer and Entrepreneurship.