{"id":6442,"date":"2020-03-28T06:15:30","date_gmt":"2020-03-28T06:15:30","guid":{"rendered":"http:\/\/palmoilis.mpob.gov.my\/POD\/index.php\/2020\/03\/28\/developing-new-opportunities-for-innovative-palm-oil-products\/"},"modified":"2020-03-29T06:49:36","modified_gmt":"2020-03-29T06:49:36","slug":"developing-new-opportunities-for-innovative-palm-oil-products","status":"publish","type":"post","link":"http:\/\/pod.mpob.gov.my\/index.php\/2020\/03\/28\/developing-new-opportunities-for-innovative-palm-oil-products\/","title":{"rendered":"Developing New Opportunities for Innovative Palm Oil Products"},"content":{"rendered":"<p style=\"text-align: justify,\">Fats and oils that have been modified or restructured to incorporate new fatty&nbsp;acids are called structured lipids. Primarily, these fatty acids are either short&nbsp;or medium chain, and are preferentially essential fatty acids. The reasons&nbsp;for changing the fatty acid profile in the new oils are to introduce a new&nbsp;fatty acid into the existing oil, to reduce its saturation, improve nutritional&nbsp;requisites, or provide additional functional characteristics. Traditionally, the&nbsp;process involves either a chemical or an enzymatic catalyst. Now, many&nbsp;possibilities have emerged from research and also from an innovative new&nbsp;range of enzymes introduced by enzyme manufacturers. Modifications of&nbsp;oils and fats are common activities in most oils and fats enterprises. The&nbsp;more complicated processes such as those involving enzymatic reactions are&nbsp;less common due to the high capital and operational costs. However, the&nbsp;benefits offered by enzymes are specificity, mild conditions and less waste,&nbsp;or less of harmful side products (Yang and Xu 2001, Willis and Marangoni&nbsp;2002). Unwanted side products can be minimised through proper selection&nbsp;of the most suitable enzymes as well as control of the reaction conditions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fats and oils that have been modified or restructured to incorporate new fatty&nbsp;acids are called structured lipids. Primarily, these fatty acids are either short&nbsp;or medium chain, and are preferentially essential fatty acids. The reasons&nbsp;for changing the fatty acid profile in the new oils are to introduce a new&nbsp;fatty acid into the existing oil, to reduce [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[788],"tags":[],"class_list":["post-6442","post","type-post","status-publish","format-standard","hentry","category-no-64-june-2016"],"acf":[],"_links":{"self":[{"href":"http:\/\/pod.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/posts\/6442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/pod.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/pod.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/pod.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/pod.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/comments?post=6442"}],"version-history":[{"count":2,"href":"http:\/\/pod.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/posts\/6442\/revisions"}],"predecessor-version":[{"id":6637,"href":"http:\/\/pod.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/posts\/6442\/revisions\/6637"}],"wp:attachment":[{"href":"http:\/\/pod.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/media?parent=6442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/pod.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/categories?post=6442"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/pod.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/tags?post=6442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}