A cellulose-based food product, produced by the fermentation of coconut water, often appears as a translucent, gelatinous substance. It is created through the action of Acetobacter xylinum, which forms a thick mat of cellulose at the air-liquid interface during fermentation. A common example is its use as a chewy ingredient in desserts and beverages.
This substance offers dietary fiber while remaining relatively low in calories, contributing to digestive health. Its neutral flavor allows it to absorb the taste of accompanying ingredients, making it versatile in culinary applications. Historically, its production has served as a means of utilizing surplus coconut water, adding value to agricultural byproducts.
