Malaysian Palm Oil Board (MPOB)
In Malaysia, most of the PKC produced are from expeller extraction. Though solvent extraction is also used in the extraction of palm kernel oil but the process is costly and screw press extraction (expeller) is the rule in many palm oil processing plants. The difference in the quality of expeller PKC and solvent extracted is […]
Palm oil is second only to soyabean oil in world production of vegetable oils, and makes up more than half of total oil exports (Gunstone, 2003). Palm fatty acid distillate (PFAD), a by-product of palm oil refining, makes up approximately 5% of the 28 million tonnes of palm oil expected to be produced in 2004. […]
Compound feed is a mixture of feed ingredients obtained from various sources. A feed ingredient is only a constituent of a compound feed and if used as the sole ration fed, has to be enriched further. The composition of a compound feed is determined by three main criteria, i.e. price, nutritional composition and the animal […]
Malaysia imported well over 2 million tonnes per annum of energy feed as corn in the last three years and another 1 million tonnes of protein supplement, mainly soyabean and fish meal. Well over 200 000 t of crude palm oil (CPO) were used in livestock feed. These feeds are essential items in the formulation […]
The market for selected oils and fats has been bullish since 2001 as the prices of these oils and fats gradually accelerated until 2003. The average price of refined bleached deodorized (RBD) palm olein increased from US$ 317 t-1 in 2001 to US$ 485 t-1 in 2003 (January-November) (Table 1). The palm kernel oil price […]
Malaysian production of palm oil in the year 2003 continued to be on the up trend when it reached 13.35 million tonnes from 11.9 million tonnes in 2002, an increase of 1.4 million tonnes, or 12.14% (Table 1). Monthly movements in production for 2003 showed that production for the first two months of 2003 was […]
Trans fatty acids are unsaturated fatty acids containing at least one double bond in the trans configuration, formed when edible oils are partially hydrogenated. This process is normally done to increase the melting points of the fatty acids to enable liquid oils to be used in solid fats formulations such as margarines, shortenings, vanaspati and […]
The physical characteristics of oils and fats are determined by their chemical properties, i.e., the chain length and unsaturation of the fatty acids as well as their distribution among the three hydroxyl groups of glycerol. By changing them through hydrogenation, fractionation, blending or interesterification (IE), the physical properties can be changed as well, hence, widening […]
There are many reasons for changing the melting properties of fats and oils (and mixtures of these) ranging from increasing or decreasing the melting point (or cloud point) of an oil, to altering the melting profile of an oil mixture. Basically, five different methods of changing the melting properties profiles of fats and oils exist […]
Interesterification (IE) is the process of re-arranging the fatty esters within and between triglycerides resulting in most cases, a change in the physical properties of the oil/fat. It is a useful modification method to give the oil/fat the functionality required for a finished product. However, because of several reasons, IE has not been given due […]