Nata de coco has become a familiar ingredient in many Asian beverages, adding a distinctive chewy texture to fruit drinks, coconut-based refreshments and other beverage concepts.
While its texture contributes to the overall drinking experience, developing a well-balanced nata de coco beverage involves more than selecting the right flavour combinations. The liquid base, sweetening ingredients and carbohydrate sources also influence the final product’s sensory and nutritional characteristics.
As attention to diabetes and dietary choices continues to grow, manufacturers are increasingly considering the nutritional characteristics of ingredients used in everyday beverages.
This also brings carbohydrate selection into focus, particularly when developing beverages that balance sweetness, sensory appeal and nutritional requirements. Let’s explore what this means for beverage manufacturers.
Nata de Coco Drinks: Beyond Texture and Sweetness
In a typical nata de coco beverage, the formulation may include nata de coco pieces, a liquid base, flavouring ingredients and sweeteners. Depending on the product concept, the liquid base could be water, fruit juice or a coconut-based beverage.
Each component contributes differently to the finished drink. Nata de coco provides its characteristic chewy texture, while the liquid base and flavouring system establish the main taste profile. Sweetening ingredients contribute to the overall sweetness, which needs to complement the other components.
Changing the carbohydrate system is not simply a matter of replacing one ingredient with another. Differences in sweetness intensity, solubility and processing behaviour can influence the final formulation. Understanding these characteristics is important when exploring alternative carbohydrate options.
Why Carbohydrate Choices Matter
With growing attention on the nutritional composition of everyday food and beverages, carbohydrate selection has become an important consideration in product development.
The International Diabetes Federation (IDF) estimates that 589 million adults aged 20–79 were living with diabetes worldwide in 2024, with this figure projected to reach 853 million by 2050.1
For beverage manufacturers, understanding the nutritional characteristics of different carbohydrates, including how they are digested and their glycaemic properties, can help inform ingredient selection.
Exploring Different Carbohydrates: What Is BENEO Palatinose™?
One example of an alternative carbohydrate is Palatinose™ (Isomaltulose) from BENEO, a naturally sourced carbohydrate derived from sugar beet. Unlike conventional sucrose, it is digested and absorbed more slowly, resulting in a lower and more gradual blood glucose response. With its mild sweetness and functional properties, Palatinose™ offers beverage manufacturers another carbohydrate option to explore when developing products with specific nutritional and formulation requirements.
Characteristic | Palatinose™ (Isomaltulose) |
Source | Naturally sourced from sugar beet |
Glycaemic Index (GI) | Approximately 32, compared with around 65 for sucrose |
Digestion | Digested and absorbed more slowly than sucrose |
Sweetness | Approximately 50% of sucrose’s sweetness |
Energy value | 4 kcal per gram, similar to sucrose |
Processing stability | Good acid and process stability |
Palatinose™ is used in various food and beverage applications, including fruit juice beverages, malt beverages, powder-based drinks, sports beverages and energy drinks. Its acid and process stability can be useful considerations when developing beverages involving heat treatment or acidic conditions. As it provides less sweetness than sucrose, manufacturers may need to adjust the overall sweetening system to achieve the intended taste profile.
For fruit-based beverages, including nata de coco drinks, Palatinose™ could be explored as part of the carbohydrate system. Its suitability would depend on the complete formulation, processing conditions and desired sensory characteristics. Application trials would be necessary to assess its performance in a specific product.
Key Considerations When Selecting Carbohydrates for Beverage Development
Selecting a carbohydrate ingredient involves more than comparing its sweetness or glycaemic index. Manufacturers should also evaluate several technical and formulation factors:
- Sweetness intensity: Ingredients such as Palatinose™ provide a different level of sweetness from sucrose. Manufacturers may need to review the overall sweetening system to achieve the intended taste.
- Carbohydrate composition: Consider how each ingredient contributes to the finished beverage’s total carbohydrate and sugar content.
- Processing stability: Evaluate ingredient performance under the intended processing conditions, including heat treatment and beverage acidity.
- Ingredient compatibility: Assess how the carbohydrate works alongside other components, such as fruit bases, flavourings and other functional ingredients.
- Finished-product characteristics: Consider the overall flavour, sweetness balance and drinking experience rather than evaluating an ingredient in isolation.
Exploring New Possibilities in Beverage Formulation with DPO International
Familiar beverage concepts such as nata de coco drinks continue to offer opportunities for beverage innovation, including the exploration of alternative carbohydrate ingredients.
As the regional distributor of BENEO’s ingredients across Asia, DPO International connects food and beverage manufacturers with functional ingredient solutions backed by application expertise.
Connect with DPO International to learn more about BENEO’s Palatinose™ and its potential applications in beverage development.
Frequently Asked Questions
Nata de coco is a chewy, jelly-like ingredient commonly used in Asian beverages and desserts. It is typically added to drinks to provide a distinctive texture and enhance the overall drinking experience.
Nata de coco beverages typically combine nata de coco pieces with a liquid base, flavouring ingredients and sweeteners. Depending on the product concept, manufacturers may use water, fruit juice or coconut-based beverages as the liquid base.
Carbohydrate ingredients can influence a beverage’s sweetness, nutritional composition and processing characteristics. Manufacturers should consider factors such as sweetness intensity, solubility, processing stability and compatibility with other ingredients when selecting a suitable carbohydrate system.
Palatinose™ is used in various beverage applications, including fruit juice beverages. Its acid and process stability make it an ingredient worth exploring in fruit-based formulations. However, its suitability for a specific beverage, such as a nata de coco drink, would depend on the complete formulation and processing conditions. Application trials are necessary to evaluate its performance.
BENEO Palatinose™ (Isomaltulose) is a naturally sourced carbohydrate derived from sugar beet. Unlike sucrose, it is digested and absorbed more slowly, resulting in a lower and more gradual blood glucose response. It has a glycaemic index (GI) of approximately 32 and provides around 50% of sucrose’s sweetness, while offering the same energy value of approximately 4 kcal per gram.
DPO International distributes BENEO’s ingredient solutions across Asia, connecting food and beverage manufacturers with functional ingredients and application expertise. Through its ingredient portfolio and Food Application Specialists, DPO supports manufacturers in exploring ingredient applications and formulation possibilities.
