Coconut aminos

Description

• Liquid seasoning made from fermented coconut blossom sap blended with salt (sometimes coconut vinegar and water).

• Soy-free alternative to soy sauce with a salty–umami profile and gentle caramel-like sweetness; amber–brown in color.

Caloric value (per 100 g)

• Typically ~60–120 kcal/100 g (driven by soluble solids and residual sugars).

• Indicative per 100 g: carbohydrate ~12–25 g (mostly sugars), protein ~0–2 g, fat ~0 g.

• Sodium varies (often lower than soy sauce, but brand-dependent)—check the label.

Key constituents

• Water, NaCl, sugars (sucrose/glucose/fructose from sap), organic acids (e.g., acetic, lactic from fermentation).

• Trace amino acids/peptides from fermentation; polyphenols/light Maillard pigments (color).

• Typical markers: °Brix (solids), pH (usually ~4.5–5.5), NaCl (% w/w or w/v), color (Lab*).

Production process

• Sap collection → optional partial concentration → controlled fermentation → salt addition (and coconut vinegar if used) → filtration → pasteurization/bottling under GMP/HACCP.

• Standardize salt, pH, and °Brix for consistent sensory profile.

Sensory and technological properties

• Moderate umami with natural sweetness; generally less astringent than some soy sauces.

• Highly soluble; promotes browning and gloss in cooking; synergizes with garlic, ginger, acids (vinegar/lime), and sugars.

• Contributes brown color and sheen to sauces and marinades.

Food uses

• Marinades for meats/fish, stir-fry, BBQ/teriyaki-style soy-free sauces, vegetable dressings, poke/bowls, snack seasoning.

• Typical inclusion: use as-is; in recipes 1–5% by weight; glazes up to 8–10% (validate via pilot trials).

Nutrition and health

• Calories mainly from residual sugars; moderate impact at culinary doses.

• Sodium is often lower than soy sauce but not always low—verify nutrition facts.

• Generally gluten-free and soy-free; suitable for plant-based diets. Avoid unauthorized health claims.

Lipid profile

• Fat negligible; SFA, MUFA, PUFA present only in trace amounts, with no meaningful nutritional impact at use levels.

Quality and specifications (typical topics)

• NaCl (%), °Brix, pH, color (Lab*), amino nitrogen (umami contribution), microbiology (post-pasteurization).

• Metals/pesticides within limits; no undeclared preservatives; monitor stability (sediment/haze).

Storage and shelf-life

• Store away from light/heat; keep tightly closed.

• Typical shelf-life 12–24 months unopened; refrigerate after opening and use within a few weeks.

• Apply FIFO.

Allergens and safety

• No major EU allergens intrinsically; verify potential trace cross-contact from facilities.

• Manage sodium targets in formulation; inform salt-sensitive consumers as appropriate.

INCI functions (cosmetics)

• Not typical as a cosmetic ingredient; related aromatic extracts would fall under fragrance/flavor and require IFRA assessment.

Troubleshooting

• Too sweet: balance with acids (vinegar/citrus), increase salt modestly, or blend permitted organic acids.

• Too dark for light emulsions: lower dose or add at late stage.

• Insufficient savoriness: adjust NaCl or pair with natural glutamate sources (e.g., mushrooms).

• Lot variability: standardize to °Brix/NaCl/pH and verify with a sensory panel.

Sustainability and supply chain

• Utilizes local tree sap; ensure non-invasive tapping and good agricultural practices.

• Treat liquid-process effluents toward BOD/COD targets; use recyclable packaging; full traceability under GMP/HACCP.

Conclusion
Coconut aminos provide a salty–umami profile with natural sweetness, making a versatile soy-free alternative to soy sauce. Tight control of salt, °Brix, and pH, plus robust process standardization, ensures stable, repeatable performance in sauces, marinades, and modern culinary applications.

Mini-glossary

• NaCl — Sodium chloride: primary driver of saltiness and preservation.

• °Brix — Total soluble solids: estimates sugars/solids; guides body and sweetness.

• pH — Measure of acidity: affects stability, perceived umami, and preservation.

• SFA — Saturated fatty acids: excess may raise LDL; only traces here.

• MUFA — Monounsaturated fatty acids (e.g., oleic): generally neutral/favorable; trace here.

• PUFA — Polyunsaturated fatty acids (n-6/n-3): beneficial when balanced; trace here.

• GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene and preventive-safety systems with defined CCP.

• BOD/COD — Biochemical/Chemical oxygen demand: wastewater impact indicators.

• FIFO — First in, first out: inventory rotation prioritizing the oldest lots first.

Studies

There are two groups of coconut trees: tall and dwarf. The tall variety gives fruits between 6 and 10 years, while the dwarf variety between 4 and 5 years. The coconut is quite caloric, 354 calories in 10 grams of pulp.

Content (1):

• Ascorbic acid
• Caffeic acid
• Vitamin B3, nicotinic acid or niacin
• Vitamin B5, pantothenic acid
• Vitamin B7, biotin
• Vitamin B2, riboflavin
• Vitamin B9, folic acid
• traces of vitamin B1 thiamine
• traces of vitamin B6 pyridoxine
• selenium
• sugars
• L-Arginine
• Lauric acid
• Myristic acid
• Palmitic acid

The kernel contains about 70% oil that is used in cosmetics and nutrition.

What it is used for and where

Medical

The ethanol extract at 1.5% of the coconut husk has shown an antibacterial action against dental biofilm and can be used as an irrigation solution to overcome bacterial resistance with synthetic agents (2).

Some components of green dwarf coconut water, mainly caffeic acid and ascorbic acid, have demonstrated antioxidant and hepatoprotective activity and reduce DNA damage, thus reducing oxidative stress induced by ethanol metabolism in steatosis and alcoholic steatohepatitis (3).

Coconut water has been used as an intravenous solution in surgery (4).

This study believes that the fiber extract from the lemon peel acts, in certain amounts, on the central nervous system. The resulting anxiolytic and antidepressant effect is related by interaction with the serotonergic system (5).

Cosmetics

Coconut is used as a topical skin care treatment and for repairing the natural function of the skin barrier (6) due to the emollient and anti-infective properties of phenolic acids, vitamins and flavonoids. 

Emollients have the characteristic of enhancing the skin barrier through a source of exogenous lipids that adhere to the skin, improving barrier properties by filling gaps in intercorneocyte clusters to improve hydration while protecting against inflammation. Emollients are described as degreasing or refreshing additives that improve the lipid content of the upper layers of the skin by preventing degreasing and drying of the skin. The problem with emollients is that many have a strong lipophilic character and are identified as occlusive ingredients; they are oily and fatty materials that remain on the skin surface and reduce transepidermal water loss. In cosmetics, emollients and moisturisers are often considered synonymous with humectants and occlusives.

Safety

Coconut and its derived products were initially classified as unhealthy due to the significant presence of fatty acids believed to be saturated, but scientific research has recently shown that there are in fact medium-chain fatty acids (7). In particular, lauric acid, as a primary fatty acid behaves as a medium and long chain fatty acid (8).

The most relevant studies have been selected to explore this in more depth:

Coconut studies

References_____________________________________________________________________

(1) Coconut (Cocos nucifera L.: Arecaceae): in health promotion and disease prevention.  DebMandal M, Mandal S.  Asian Pac J Trop Med. 2011 Mar;4(3):241-7. doi: 10.1016/S1995-7645(11)60078-3.

(2) Comparative evaluation of the antimicrobial susceptibility and cytotoxicity of husk extract of Cocos nucifera and chlorhexidine as irrigating solutions against Enterococcus Faecalis, Prevotella Intermedia and Porphyromonas Gingivalis - An in-vitro study.  Kohli D, Hugar SM, Bhat KG, Shah PP, Mundada MV, Badakar CM.  J Indian Soc Pedod Prev Dent. 2018 Apr-Jun;36(2):142-150. doi: 10.4103/JISPPD.JISPPD_1176_17

(3) Reduction of the DNA damages, Hepatoprotective Effect and Antioxidant Potential of the Coconut Water, ascorbic and Caffeic Acids in Oxidative Stress Mediated by Ethanol.  Bispo VS, Dantas LS, Chaves AB Filho, Pinto IFD, Silva RPD, Otsuka FAM, Santos RB, Santos AC, Trindade DJ, Matos HR.  An Acad Bras Cienc. 2017 Apr-Jun;89(2):1095-1109. doi: 10.1590/0001-3765201720160581.

(4) Intravenous coconut water therapy in surgical practice.  Olurin EO, Durowoju JE.  West Afr Med J Niger Med Dent Pract. 1972 Oct;21(5):124-31.

(5) Involvement of monoaminergic systems in anxiolytic and antidepressive activities of the standardized extract of Cocos nucifera L.  Lima EBC, de Sousa CNS, Meneses LN, E Silva Pereira YF, Matos NCB, de Freitas RB, Lima NBC, Patrocínio MCA, Leal LKAM, Viana GSB, Vasconcelos SMM.  J Nat Med. 2017 Jan;71(1):227-237. doi: 10.1007/s11418-016-1053-6.

(6) Vaughn AR, Clark AK, Sivamani RK, Shi VY. Natural Oils for Skin-Barrier Repair: Ancient Compounds Now Backed by Modern Science. Am J Clin Dermatol. 2018 Feb;19(1):103-117. doi: 10.1007/s40257-017-0301-1. 

(7) Deen A, Visvanathan R, Wickramarachchi D, Marikkar N, Nammi S, Jayawardana BC, Liyanage R. Chemical composition and health benefits of coconut oil: an overview. J Sci Food Agric. 2021 Apr;101(6):2182-2193. doi: 10.1002/jsfa.10870. 

(8) Wallace TC. Health Effects of Coconut Oil-A Narrative Review of Current Evidence. J Am Coll Nutr. 2019 Feb;38(2):97-107. doi: 10.1080/07315724.2018.1497562. Epub 2018 Nov 5. PMID: 30395784.

Abstract. Coconut oil is a mainstream edible oil that is extracted from the kernel of mature coconuts harvested from the coconut palm. The two main types of coconut oil-copra oil and virgin coconut oil-have similar fatty acid profiles; however the latter contains higher amounts of some nutrients (e.g., vitamin E) and dietary bioactive compounds (e.g., polyphenols). There is increasing popularity for coconut oil products due to perceived health effects of certain medium-chain fatty acids; however, lauric acid (C12:0), the primary fatty acid found in coconut oil, has been suggested to behave as both a medium- and long-chain fatty acid from a metabolic standpoint. Furthermore, research on pure medium-chain fatty acids cannot be directly applied to coconut oil products since it encompasses a large profile of various fatty acids. This narrative review seeks to summarize the current peer-reviewed literature and mechanisms surrounding the health effects of coconut oil products. Limited but consistent evidence supports the topical use for prevention and treatment of atopic dermatitis, as well as in "oil pulling" for prevention of dental caries. Coconut oil products may also be useful in preventing hair damage due to protein loss during grooming processes and ultraviolet (UV) exposure; however, more studies are needed to confirm this effect. Limited evidence does not support use for prevention or treatment of Alzheimer's disease, bone loss, or glycemic control. Evidence on weight loss and cardiovascular disease warrants larger clinical intervention studies. Refined, bleached, and deodorized copra oil seems to have less of an impact on total and low-density lipoprotein (LDL) cholesterol as compared to butter fat, but not cis unsaturated vegetable oils. In many instances, human clinical and observational studies are needed to confirm many claims on coconut oil products, which are largely based on animal and/or in vitro studies or studies of purified medium-chain fatty acids.