Santan (coconut milk) is rich in fat and its consumption has been associated with increased plasma low-density lipoprotein cholesterol levels (LDL) and greater risk of arterial thrombosis due to its high contents of short chain saturated fatty acids such as lauric (C12:0) and myristic (C14:0). Therefore, the consumption of santan is discouraged. Palm-based santan has therefore been formulated to obviate the health risk (Figure 1). It has considerably lower C12-C16 saturated fatty acids, and its consumption, instead of normal santan, has been found to lower serum total cholesterol and cardiovascular risk (Ng and Tee, 1998). The additional benefits are that it is more resistant to deterioration (e.g. from oxygen, light, moisture), has better flavour and nutritive value, and is more stable to handling during storage and transport (Zaida et al., 1997). The product is also trans-free. Coconut santan cannot keep more than 5 hr at room temperature (28°C-33°C) without noticeable deterioration – becoming rancid, discoloured and suffering phase separation.

Main Research: Dr Zaida Zainal