Freshly extracted coconut milk was

Freshly extracted coconut milk was heated in a constant temperature stirred water bath at different temperatures (40, 50, 60, 70, 80 and 90 C) for 20 min to destabilize the coconut milk emulsion. Then each sample was subjected to centrifugation (Model: TC-4100 D, Eltectrocraft, India) at 3585g for 10 min to separate coconut cream and aqueous phases. Finally cream was centrifuged at 4880g for 15 min to obtain clear oil.