Coconut vinegar, a natural alternative to synthetic vinegar, can be made from coconut water or coconut sap. It's often used in pickles, salad dressings, and sauces as a flavour and preserving ingredient. It's high in vitamins and minerals including calcium, phosphorus, iron, and sodium, and it's also anti-inflammatory and anti-microbial (Shahidi et al. 2008). Coconut vinegar is made from sugar-enriched coconut water that has undergone alcoholic and acetic fermentation. After filtering, the coconut water is sweetened with refined sugar to a Brix of 15 and the combination is brought to a boil. After cooling, the pasteurized mixture is inoculated with active dry yeast (1.5g/liter). After 5 to 7 days of treatment. The coconut vinegar is extracted by siphoning after an acidity process that lasted up to 7 days.

Vinegar is the product obtained by acetic acid fermentation of alcohol containing solutions and is used as an acidulant in foods. It must contain at least 4% acetic acid.It is usually colourless or has the colour of the raw material. The pH is between 2.0 and 3.5.

It is an oxidative fermentation in which diluted solutions of ethanol are oxidized by Acetobacter (bacterial culture) with the oxygen of air to acetic acid and water.

C2H5 OH  + O2  =>  CH3 COOH + H2O + 439 kcal (Heat)
(Ethanol)                  (Acetic acid)

All  'Mashes' (alcoholic ferment) contain ethanol, water and nutrients for the acetic acid bacteria. Vineger is designated by the particular raw material used viz. Sugar/jaggery vinegar, coconut vinegar etc.

Coconut vinegar has several health benefits:

  1. Positive impact on weight
    Coconut vinegar, which contains no sugar and is enriched with acetic acid, supports weight loss efforts by increasing satiety, suppressing appetite, and stabilizing blood sugar levels.
  2. Overcome infection
    Coconut vinegar is known for its anti-inflammatory potential due to its antifungal and antibacterial properties. It is fermented and rich in probiotics, or good gut bacteria. This makes it a possible addition to an immune-boosting diet.
  3. Provides essential amino acids
    Coconut vinegar is rich in nine essential and eight nonessential amino acids, which are the main constituents of proteins. In addition to protein synthesis, these amino acids also control various metabolic processes, contribute to the manufacture of antibodies and haemoglobin, and act as starting substances for many hormones, nucleotides and neurotransmitters. Proteins derived from these amino acids are essential for tissue repair, the production of antibodies to fend off infections, the manufacture of hormones for metabolic control, and the operation of neurotransmitters to transmit signals in the brain.
  4. Provides comfort to digestion
    Coconut vinegar is packed with enzymes, probiotics, and prebiotics, which can play an important role in improving digestive health. These components can improve nutrient absorption, maintain a balanced gut microbiota, and facilitate digestion, thereby reducing stomach-related discomfort. The bacteria inherent in coconut vinegar may also activate neurons responsible for bowel movements. Probiotics are known for their effectiveness in treating problems such as diarrhoea, irritable bowel syndrome and lactose intolerance.
  5. Has low glycemic index
    The Glycaemic Index (GI) is a scale from 0 to 100 that measures how quickly blood sugar levels rise after consuming certain foods. Foods with a low GI are recommended for lower risk of type II diabetes and better blood sugar control. Coconut vinegar, with a very low GI of 35, is one such option. Consuming coconut vinegar can help regulate blood sugar levels and may lower the risk of heart disease. In addition, vinegar can improve insulin sensitivity after meals in insulin-resistant individuals

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Technology Corner : Coconut Water Vinegar (Village Scale)

The follow ing technology was sourced out from the Institute of Food Science, University o f the Philippines at Los Banos, Philippines. It is simple, economical and an accelerated method of coconut water vinegar production. The technology can be easily adopted in rural areas, needing unsophisticated equipment and little capital.... read more

Coconut Vinegar A Universal Preservative And A Cure Al

V inegar is believed to be the oldest fermented product known to man. Its origin is associated with the first time an alcoholic drink went sour. The word vinegar is an adaptation of the French word for sour wine vincugre {yin meaning wine, and aigre meaning sour ).

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Production Of Natural And Nutritious Sugar, Honey, Juice And Vinegar From Coconut Sap

The coconut as a “TREE OF LIFE” is characteristically a food supplier as this tree provides fruit throughout the year. Its fruit is edible and is the main source of many food products (coco milk, oil, chip, copra, nata de coco, etc.). Its water is a healthy drink while its... read more

Development of Low Cost Coconut Water Vinegar Making Process and Evaluation of “Generator Process” to Accelerate the Acetification

Attempts were made to develop an appropriate low cost vinegar making technique and evaluate the physico-chemical, microbial and sensory qualities of the product. Coconut water was adjusted to four different levels of sugar levels (12%, 15%, 17%, and 20%) and pasteurized sweetened coconut water was allowed for alcoholic fermentation for... read more

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