Coconut milk

[Guest guest]

I have two questions regarding the degree of saturation of the fat in

coconut milk. First, if coconut oil is more than 90% saturated, then why do

some brands of coconut milk have much higher ratios of unsaturated fat

(Thai Kitchen, for example, has only 7g of saturated fat for every 12g of

total fat). Is the process so inefficient that they're able to extract only

7g of saturated fat for every 5g of unsaturated fat? By my reckoning, that

would mean that about 75% of the fat would be lost, since coconut meat

should have about 45g of saturated fat for every 5g of unsaturated fat.

Second, why is it that Thai Kitchen's coconut milk, which has possibly the

lowest ratio of saturated to unsaturated fat, is the only brand (in my

experience) that is solid at room temperature? Is it the guar gum?

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Berg

bberg@...