Any chance anybody knows which part of the milk from the can is less infused with additives - the runny more transparent part that sits at the bottom or the thick opaque part that solidifies on the top? Cheers

When coconut goes through the screw machine milk is extracted to get more milk small quantity of water would be added. you can try it at home if you have a small blender. btw you are not suppose to drink this milk , Its used for cooking not drinking :P

It extraction by water

We have sterilizer box before Filler.

It doesn't matter in reality coz the additive is mixed when it is in liquid stages before canning. Coconut milk separating/coagulating in the can has to do with the nature of coconut milk, and not the additives. You would be better off checking the ingredient list. Don't buy the low fat coconut milk coz it is 50-60% milk and the rest is padded up with water, thickners, etc. I personally prefer the coconut cream coz the ingredient list says 99% coconut milk. That is the highest percentage of pure coconut milk/cream that I found in any product. 1% thickner is fine by me. I just add hot water based in how thick I want the curry to be. Hope this helps!

@@evaluna8100 well but perhaps some additives are more likely to adhere to more liquid state of the milk then solid - no? About any natural product that has reduced fat - I stay away from those mostly - as fat is good, and it wont make people fat - which is most likely reason for the production of those products.

In Sri Lanka cooking foods

Coconut milk is a food ingredient that common use in South East Ssia countries. That use to make curry and some other foods.

@@koffielogik no

Waha

When coconut is grinded and pressed, milks come out. (mix of coconut oil and water.) If freshly made, it will separate next day, and if white oil is heated, it will finish evaporating the water and clear oil will come. Some proccessing plant, homogenize it, just like cow milk homogenized, it mixes evenly all particles and stablelize it. That is why some are liquid and some are separated. If you shake it well it will go back to a milk

The dairy substitute coconut milk has more water and less coconut milk to mimic the texture and taste of cow’s milk. The ones in can has less water and more coconut milk for use in sauces and curries to thicken it. Fat and water don’t mix well and hence separate after a while, totally natural and nothing to get concerned about. Most companies these days add stabilisers and thickners like xathan gum, guar gum, cellulose gum, carrageenan, etc to prevent the fat and water from separating. So the result is homogeneous, creamy, free flowing coconut milk but a highly processed one.

@@garciacontracting Any chance anybody knows which part of the milk from the can is less infused with additives - the runny more transparent part that sits at the bottom or the thick opaque part that solidifies on the top? Cheers

@@evaluna8100 Ok so the one that separates - is presumably less processed - that's what I thought - it tastes better too. I guess the top thicker layer - is less infused with any possible additives no? I use it in my coffee and get rid of the slushy, runny bottom layer later, but still looking for confirmation of that.

@@michmach8548 additives varies from different manufactures. the settling happens because different densities, nothing to do with additives concentrations