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Coconut Jelly (Nata de coco) under the microscope, Is it really dirty? | Microscope World

Microscope World
Coconut Jelly (Nata de coco) is a food originating from the Philippines, made from coconut water after fermentation by the action of bacteria Acetobacter xylinum. So even though it's called jelly, coconut jelly does not use jelly to create plasticity.
This coconut jelly is a very delicious and popular snack because it has many health benefits. In fact, the technology of making coconut jelly is the fermentation of coconut water.
However, coconut water, coconut jelly or other products from coconut will only be good when the production process is correct and hygienic quality is ensured. Coconut jelly products produced in a poor quality environment can cause the dish to lose the valuable nutritional value of the coconut, and at the same time affect the digestive system.
#NataDeCoco #Microscope #Discovery #NguoiMienQue #ThachDua

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