Malaysian Palm Oil Board (MPOB)
Fats used for formulating shortening and margarine require a certain amount of solids. These solids are mainly obtained by the catalytic hydrogenation of liquid oils. However, hydrogenated fats are undesirable in food formulations as they contain trans fatty acids. Trans fatty acids (TFA) were reported to be a cholesterol-elevating agent, raising the low density lipoprotein […]
Vegetable fat-based whipped toppings is used as a replacement for whipped dairy cream are commonly called whipped toppings, non-dairy cream, imitation cream and vegetable cream (Neil and Hogg, 2003). Whipped cream is an aerated food emulsion which is normally produced from milk fat. It has a white opaque appearance and low density due to the […]
The body uses fats for long-term energy storage because they provide about six times as much energy as an equal weight of stored, hydrated glycogen (McMurray, 2000). Many different fats and oils exist as sources of triacylglycerols in the human diet. These oils originate from fruits (palm oil and olive oil) or from seeds (corn […]
The oils and fats sector has been bullish for the past few years. The sector enjoyed continuous surging prices since 2006 until the middle of 2008. Analysts related this scenario to the movements of fossil fuel price in the world market which recorded a similar trend. The surge in fossil fuel prices is mainly due […]
The Oils and Fats Technology Centre (OFTEC) is a research centre under the Product Development and Advisory Services (PDAS) division. Its research and development activities focus on the application of palm oil in food products. It is equipped with adequate laboratory facilities for oils and fats analyses, and pilot plant facilities to support the role […]