Highlights of Research on Food uses of Palm Oil and Its Products

by mpob_admin

Palm oil products are becoming important as raw materials in food products. This is due to their unique fatty acid and triglyceride composition and thermal properties. It is important to note that 80% of the palm oil products and its fractions are being used in food formulations. While a great deal of information is available on the use of palm oil and its fractions in food products, much more work is needed in promoting their utilisation. This paper will discuss the utilisation of palm oil products in making various food products such as margarine, cooking oil, shortening, vanaspati, confectionery fats, etc. Other new products developed in PORIM will also be highlighted.

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Over the last three decades, the Malaysian palm oil industry has grown to become a very important agriculture-based industry. Currently, there are more than 2.6 million hectares under oil palm and 290 palm oil mills to produce crude palm oil and palm kernel for further processing by refineries, palm kernel crushers and oleochemical companies. In […]

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PALMOILIS – Your Information Partner in the Palm Oil Business

With the advent of the Internet resulting in an information overload amongst the researchers and knowledge workers of PORIM, there is an increasing need by the Palm Information Centre of the Institute to enhance its database service PALMOILIS launched in 1993 to be more user-friendly, more interactive by allowing users to interact online, more responsive […]

by mpob_admin