The influence of coconut sugar and stabilizing agents on
the ES of coconut milk samples are given in Table 1. At
each level of coconut sugar concentration, the ES of coconut
milks increased as the total amount of stabilizing
agents increased. Montanox 60, acted as an emulsifier,
was adsorbed to the surface of fat droplets preventing the
aggregation of the fat droplets while CMC caused an
increase in viscosity of continuous phase therefore retarded
the gravitational separation of the droplets