In fresh coconut milk, the fat globules were of variable size and non-uniformly dispersed with some aggregates. As fat content increased, more numbers of fat globules were observed. Fig. 3 exemplifies the effect of preheat treatment on the fat structure of coconut milk before and after homogenization. After adding the emulsifier and stabilizer to the coconut milk and heated at the studied temperatures, the evidence of clumping was clearly seen and more pronounced at higher preheat temperatures (Fig. 3 a, c and e).