Malaysian Palm Oil Board (MPOB)
The prices of selected oils and fats were generally low at the beginning of the year 2000 and continued to decline (for the second consecutive year) to register the lowest prices since 1998, the last peaked year recorded by these oils and fats (Table 1). One of the main reasons for the low prices in […]
Palm kernel cake (PKC) is the solid residue left from the extraction of oil from palm kernel. The oil is extracted from the kernel by expeller, i.e. continuous screw press, or by solvent extraction. Solvent extraction is not commonly utilized anymore because of its high cost. As a result, almost all the PKC produced in […]
The oil palm sector is one of the major industries in Malaysia. Since the 1970s, Malaysia has been the largest producer and exporter of palm oil products in the world. In the year 2000, Malaysia produced 10.84 million tonnes of palm oil which accounted for 49.9% of the world palm oil production or about 9.4% […]
Palm kernel cake (PKC), sometimes referred to as palm kernel expeller (PKE), has long been known to be an important ingredient for the formulation of animal feeds (Collingwood, 1958). Though it is considered to be excellent for ruminants, PKC is also reported to be suitable for use in feed formulations for swine, poultry and horses […]
Oils and fats registered lower prices in 1999, following the peaks in the previous year. The low price scenario was mainly due to the over supply of oils and fats, and in particular Malaysian palm oil. Malaysian palm oil production had increased significantly from 8.3 million tonnes in 1998 to 10.6 million tonnes in 1999, […]
Malaysia produced 7.549 million tonnes of crude palm oil in the first nine months of 2000. This was a decline of 60 714 t or 0.79% over production during the same period of the previous year. Monthly production for the first three months in 2000 was higher than those for the corresponding period in 1999 […]
Postprandial lipid metabolism refers to the series of metabolic processes which occur following the ingestion of a meal containing fat (Roche, 2000). The responses of plasma lipoproteins during absorption of dietary fats have gathered increasing interest due to the fact that man by eating regular meals, spends most of the time in the postprandial phase […]
Crude palm oil is one of the richest plant source of carotenoids in terms of retinol (pro-vitamin A) equivalents. Carotenoids are naturally occurring C-40 plant pigments. Their conjugated polyenic chromophore is responsible for the characteristic light absorbing properties. Hydrocarbon and oxygenated carotenoids are termed carotene and xanthophyll respectively. Carotene, in particular α-carotene and β-carotene have […]
Ice cream is a frozen food product. It can be prepared by freezing a pasteurized mix with agitation to incorporate air. The basic ingredients in ice cream are fats, milk solid non-fat, sugar, emulsifier, stabilizer and water. Each ingredient plays a major role in imparting texture, flavour and stability. The structure of ice cream is […]
Deep fat frying has become a common way of cooking food such as potato crisps and French fries. The choice of the frying fat depends on many factors such as availability, price, frying performance, flavour and stability of the product during storage (Sebedio et al., 1996). As deep fat frying is normally carried out at […]