“Cello-gum”, a groundbreaking innovation by Prof. Dr. Hathaikarn Manuspiya from the Petroleum and Petrochemical College at Chulalongkorn University, transforms coconut jelly biowaste into valuable food ingredients worth billions of baht.
Highlights
- What Exactly is "Cello-gum"?
- "Bacterial Cellulose" Research: Paving the Way for an Innovation That Enhances the Value of Coconut Jelly Waste
- Why Coconut Jelly Shines as an Ideal Additive: Insights into Cello-gum's Unique Qualities
- Cello-gum's Future: What Awaits in the Years Ahead?
Cello-gum - Chemically processed bacterial cellulose from coconut jelly
This collaboration between Chula researchers and companies like Ampol Food Processing Co. Ltd. effectively repurposes tons of leftover coconut jelly scraps into efficient food additives. These additives can be upcycled for use in the food, pharmaceutical, and cosmetic industries, reducing the need for costly imported additives in Thailand.
Prof. Dr. Hathaikarn Manuspiya
The research team is confident that this success will set a precedent for circular economy development, aiming to increase the value of waste generated by the food and agricultural industries. This approach aligns with creating a zero-waste society, where nothing is left for incineration.
Continue reading at https://www.chula.ac.th/en/highlight/149595/
