Coconut Jelly Waste into Valuable Additives

Date:14 February 2024

Country: Thailand

Application

• Cello-gum is utilized as an additive in the food, pharmaceutical, and cosmetic industries to enhance texture, control viscosity, and improve stability in products like rice milk, fruit juices, and cosmetics.

Description

Cello-gum is an innovative product developed by Prof. Dr. Hathaikarn Manuspiya and her team at Chulalongkorn University, which transforms coconut jelly biowaste into high-value additives for the food, pharmaceutical, and cosmetic industries. By utilizing bacterial cellulose, the team has created a sustainable solution to repurpose waste, reduce reliance on imported additives, and promote a circular economy. Cello-gum's unique properties, such as high purity and water absorption, make it an ideal ingredient for improving texture and stability in various products.

 

 

Pathway Description:

It achieved through biotechnological processes, where the coconut jelly is fermented by Acetobacter xylinum bacteria. The bacteria feed on sugar and coconut water, producing a cellulose-rich material. The produced cellulose is then chemically processed and refined into high-quality bacterial cellulose that can be used as an additive in food, pharmaceuticals, and cosmetics industries.