Malaysian Palm Oil Board (MPOB)
Prices of most oils and fats were generally bullish during the period of 2001 to 2004. They moved in tandem, forming a general up trend during the period. However, they were bearish the following year, then recovered in 2006. But this was not the case with cottonseed oil where price independently followed a different pattern […]
There was an increase of 6.1% in the Malaysian production of palm oil from 14.962 million tonnes in 2005 to 15.881 million tonnes in 2006 (Table 1). This was a smaller growth than 2005 over 2004, of 7.1%, suggesting that the palms were in a slower production in their cycle.
Breast cancer worldwide affects nearly one million women per year and although current treatments do help many patients, more than 350 000 die from the disease. In the United States, 215 990 women were diagnosed with breast cancer in 2004 and 40 110 died from the disease (American Cancer Society, 2004). In Malaysia, breast cancer […]
Palm oil (PO) and palm kernel oil (PKO) are natural products that have been consumed for many decades. PO is used worldwide as cooking oils and mixed in fat blends for the manufacture of a wide variety of food products. As they are partially solid, PO and its products have desirable physical and chemical characteristics […]
The search for renewable resources, specific requirements by certain ethnic communities and growing concern for the environment have increased interest in using plant-based raw materials in household consumer products. The fabric softeners market, which belongs to the luxury product category, is expanding proportionally with the Gross National Products (GNP) and living standards with an annual […]
The prices of oils and fats were generally bullish from 2001 to 2004. However, except for cottonseed oil, they turned bearish in 2005. Price recovery in some of them is expected in 2006, as indicated by their higher prices in the first three-quarters of the year. Prices of olein, stearin and soyabean oil are expected […]
A wide variety of chocolate-related products are currently available. One of them is chocolate spread, also known as breakfast chocolate with, some containing nut pastes such as hazel nut or almond. Chocolate spreads are usually consumed with sandwiches and are very popular with children. In Malaysia, an increasing volume of chocolate spreads is seen on […]
Margarine is a water-in-oil emulsion. The aqueous phase consists of water, salt and preservatives (Faur, 1996). The fatty phase, which contributes to the polymorphic behaviour of the margarine, is a blend of oils and fats (Nor Aini, 1992). Lecithin, distilled monoglycerides and diglycerides are common emulsifiers added together to the fatty phase with flavouring, colouring […]
The world is moving towards increased awareness about healthy living. Almost on a daily basis we are bombarded with information about the ideal diet: what is healthy, what food is good or bad. Most consumers, however, are still confused about nutrition and the role of food in causing or preventing diseases. Food is not only […]
Interesterification (IE) is a powerful tool for modifying the physical and chemical properties of oils and fats. IE involves redistribution and interchange of fatty acids (FAs) within and between the triaclglycerol (TAG) molecules, which make up all oils and fats. The result is a significantly changed TAG composition and onsequently altered melting and crystallization behaviours […]