Malaysian Palm Oil Board (MPOB)
The palm oil industry has continued to be a significant contributor to the Malaysian economy and has been one of the major players in the global oils and fats market. Export earnings from oil palm products recorded RM 71.4 billion in 2012, a sizeable decrease of 11.2% from RM 80.4 billion in the previous year […]
Deficiency of vitamin A has long been recognised as a serious and preventable nutritional disease. Various intervention strategies have been implemented to combat the problem. Massive dosing of the vitamin has the advantage of immediate implementation but suffers from the disadvantage in that it applies to the isolated nutrient and requires repetitive administration. Natural food […]
The Food Safety and Standards (FSS) Act 2006 of India was formulated with a three-fold objective of framing an integrated food law, prioritizing consumer safety and harmonising food standards with international regulations. The Food Safety and Standards Act 2006 is a new legislation that integrates eight different existing food laws, and is a comprehensive enactment […]
Bangladesh is one of the world’s most densely populated countries, with its people crammed into a delta of rivers thate mpties into the Bay of Bengal. Bangladesh is a secular parliamentary republic. The country faces a number of challenges like poverty, over population and vulnerability to climate change but has made significant progress in increasing […]
With the world’s second largest population of 1.25 billion and her oils and fats consumption estimated at 18.83 million tonnes in 2012, India is one of the world’s leading oils and fats economies. Based on Oil World Annual 2012, India was one of the largest producers of oilseeds in the world in 2011, both in […]
Fatty acids esters of chloropropanols are food-processed contaminants formed as a result of high temperature reactions. They have been found in a wide variety of food products (Weishaar, 2011). In many of these foods, the free form of the ester is present as well. While the free form is a known carcinogen, the toxicological significance […]
In today’s global demand for healthy and safe foods, consumers are looking for foods without or with least contaminants. Foods produced from either small farms or large corporations are as much subjected to the same growing consumer demands for healthy, nutritious foods. Convenient foods have led to continuous improvement of existing food processing techniques, all […]
The 3-Monochloropropane-1,2-diol (3-MCPD) occurs in fats and oils in free and esterified forms (with fatty acids), with a major part being bound in the form of diesters. Free 3-MCPD was first identified in acid-hydrolysed vegetable protein and soya sauce (Velisek et al., 1978), and provisional maximum tolerable daily intake (TDI) of 2 μg 3-MCPD kg-1 […]
The 3-Monochloropropane-1, 2-diol (3-MCPD) esters belong to the family of chloropropanols and are categorised as process-induced contaminants. In refined oils and fats the chloropropanols are in the ester form. Esters of chloropropanols contain fatty acids in position 1 or 2 or both as monoester or diester. Research on 3-MCPD ester has been going on since […]
The 3-Monochloropropane-1,2-diol (3-MCPD) esters have been detected in thermally treated foodstuff such as breadcrumbs and crusts (Doležal et al., 2009), coffee (Doležal et al., 2005), baked cereal products (Hamlet and Sadd 2004) and doughnuts and french-fries (Svejkovska et al., 2004). These esters are part of a larger group of chloropropanediols (CPD). Surprisingly, the compound has […]