A PROCESS FOR PRODUCING PALM-BASED COCONUT MILK POWDER SUBSTITUTE IS DISCLOSED. FORMULATED PALM-BASED COCONUT MILK POWDER SUBSTITUTE WAS PREPARED FROM STABLE EMULSIONS CONTAINING 60% PALM OIL AS THE CORE MATERIAL AND CARBOHYDRATE MATRICES AS THE WALL MATERIAL; THE REMAINDER BEING ESSENTIALLY CASEIN (PROTEIN), AN EMULSIFYING AGENT, SAID EMULSIFIERS CONSTITUTING ABOUT 1.0-4.0 %, A BUFFERING AGENT, STABILIZING SALT, AN ANTICAKING AGENT AND COCONUT FLAVOUR. THE SPRAY DRYING TECHNIQUE IS APPLIED TO TRANSFORM THE LIQUID EMULSION INTO A STABLE AND FREE FLOWING POWDER BY AN APPLICATION OF HEAT AT 175°C. THE NUTRIENT COMPOSITION OF PALM-BASED COCONUT MILK POWDER SUBSTITUTE WAS SIMILAR TO THAT OF COMMERCIAL MILK AND DETERMINED AS FOLLOWS: FAT (60.5%), CARBOHYDRATE (24.1 %), PROTEIN (10.7%), MOISTURE (1.18%) AND ASH (1.75%), RESPECTIVELY. SENSORY EVALUATION SHOWED NO SIGNIFICANT DIFFERENCE IN TERMS OF COLOUR, AROMA, APPEARANCE AND TASTE IN THE PALM-BASED COCONUT MILK POWDER SUBSTITUTE COMPARED WITH THE COMMERCIAL PRODUCT
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