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Researchers from the Petroleum and Petrochemical College at Chulalongkorn University (Chula), in Bangkok, Thailand, have transformed coconut jelly biowaste into valuable food ingredients. The collaboration between Chula researchers and companies such as Ampol Food Processing, has effectively repurposed leftover coconut jelly scraps into efficient food additives. The innovation, named ‘cello-gum,' can be used in the food, pharmaceutical and cosmeceutical industries, which would potentially reduce the need for “costly imported additives” within Thailand The research team, led by Hathaikarn Manuspiya, is confident that the ingredient will propel circular economy development within the country while increasing the value of waste generated by the food and agricultural industries. Cello-gum is a nanocellulose product made from residual jelly scraps, typically discarded as waste from the coconut jelly production process. These, which are abundant in Thaliand, are transformed into products that serve as effective additives in food and other industries. Coconut jelly is a bacterial cellulose that possesses strong mechanical properties, high porosity and substantial water absorption capacity. It is easily moldable, biodegradable and non-toxic and when used as a composite material or additive, coconut jelly ensures good adhesion of other substances. The bacterium responsible for producing coconut jelly is Acetobacter xylinum, which can be cultured in a lab and fed with sugar and carbon sources. When the bacteria get fed, they excrete fibre, which is a good type of cellulose. "The additives are high in purity and safe,” Manuspiya explained. “Food stabilisers play a pivotal role in industries such as food...In rice milk products, for example, additive substances are essential to maintain colloidal properties, preventing the milk from separating into layers. This enhances the texture, giving the product the appearance of containing rice. The same goes for fruit juices that often incorporate cellulose-based additives to augment content." The collaboration with Ampol Food Processing, a global exporter of coconut jelly, aims to leverage the knowledge of bacterial cellulose to create additives that add significant value to coconut jelly scraps. Manuspiya added: “Upon discovering research on transforming coconut jelly scraps into high-value materials, the company expressed interest in such possibilities. Enormous amounts of scrap are generated daily during the production process and typically discarded through burning. By repurposing them into additives, we can contribute to reducing Thailand's importation of various additives, which amounts to over THB 10 billion (approx. $278.5 million) per year.” She explained that various agricultural wastes, despite containing smaller amounts of cellulose, can be turned into cello-gum. "The production process can incorporate bagasse, corn and pineapple, albeit with potential alterations or additions,” Manuspiya said. Owing to the success of cello-gum, Chula's College of Petroleum and Petrochemicals, Center for Excellence in Petrochemical and Materials Technology has launched a spin-off company, Bionext. Bionext aims to expand commercial production capacities of cello-gum and collaborate with large companies. To do this, Bionext expects to scale-up its development, conduct research and propose projects.