Manufacturers of canned coconut milk typically combine diluted and comminuted milk with the addition of water as a filler. Depending on the brand and age of the milk itself, a thicker, more paste-like consistency floats to the top of the can (a gravity separation, similar to traditional methods), and is sometimes separated and used in recipes that require coconut cream rather than coconut milk. Some brands sold in Western countries undergo homogenization and add additional thickening agents and emulsifiers to prevent the milk from separating inside the can.