Malaysian Palm Oil Board (MPOB)
Oils and fats consist of complex mixtures of triacylglycerols (TAGs), diacylglycerols (DAGs), free fatty acids and other minor components. The crystallization of TAG mixtures depends on the nature, chain length and saturation/unsaturation characteristics of the TAGs and the interaction of these TAGs with each other. The presence of DAGs further complicates the crystallization and melting […]
The Malaysian oil palm industry started in 1917 and grew slowly until the late 1950s when the agricultural diversification policy resulted in switch over from rubber to oil palm. From then, the industry grew rapidly, and presently, very little room remains for any significant increase in oil palm plantations in Peninsular Malaysia. As such, all […]
The year 2001 is becoming another bearish year for some oils and fats, especially palm products. This is based on the fact that prices of these selected oils and fats were generally low in the first 10 months of 2001 compared to their prices in the same period of the previous year. Table 1 indicates […]
Malaysia produced 8.649 million tonnes of crude palm oil (CPO) in the first nine months of 2001. This was an increase of 1.098 million tonnes or 14.54% over the production in the same period the previous year. Monthly production for the first eight months in 2001 was higher than that of the corresponding period in […]
The PIPOC Food Technology and Nutrition Conference within the umbrella of the PIPOC Congress has traditionally become an avenue for the gathering of the best minds working on various aspects of palm oil nutrition and food technology. The PIPOC 2001 Congress witnessed the presentation of two plenary lectures, 29 oral presentations and 21 poster presentations […]
In the world of oils and fats, the lauric oils are the aristocrats. There are very few of them, they move in their own higher price plateau and they do not mix comfortably with the common oils and fats. Among the 17 major oils and fats in world trade, there are only two lauric oils, […]
Among the basic oleochemicals, glycerol is considered as the primary base because the preparation of all others must somehow yield glycerol at one point or other. However, saponification, esterification (methyl esters production) and hydrolysis of fats are the major principal processes used to produce natural glycerol. These processes are mainly carried out in soap and […]
Natural mozzarella cheese is produced from buffalosí or cowsí milk and the most prominent fat present is milkfat. Mozzarella cheese originated from Italy but the United States has become its principal producer. This cheese had remained an ethnic product with a limited market until around World War II, when Italian cuisine in general and pizza […]
Malaysian palm oil production increased from 10.553 million tonnes in 1999 to 10.842 million tonnes in 2000, i.e. by about 2.7% (Table 1). This increase was brought about by an expansion in the mature area, as well as higher yields that boosted production, especially in Sabah and Sarawak. The rainfall was also favourable, while the […]
Dietary fat continues to be a major research priority because of its association with heart disease, cancer and other chronic diseases(Chandrasekharan, 1999). Misconceptions about fats abound. Saturated fats have been much maligned because of their association with animal fats and the earlier concerns about hypercholesterolemia and heart disease (Uffe Ravnskov, 1995). Frequent and conflicting reports […]