Malaysian Palm Oil Board (MPOB)
The PIPOC Food Technology and Nutrition Conference within the umbrella of the PIPOC Congress has traditionally become an avenue for the gathering of the best minds working on various aspects of palm oil nutrition and food technology. The PIPOC 2001 Congress witnessed the presentation of two plenary lectures, 29 oral presentations and 21 poster presentations […]
In the world of oils and fats, the lauric oils are the aristocrats. There are very few of them, they move in their own higher price plateau and they do not mix comfortably with the common oils and fats. Among the 17 major oils and fats in world trade, there are only two lauric oils, […]
Among the basic oleochemicals, glycerol is considered as the primary base because the preparation of all others must somehow yield glycerol at one point or other. However, saponification, esterification (methyl esters production) and hydrolysis of fats are the major principal processes used to produce natural glycerol. These processes are mainly carried out in soap and […]
Natural mozzarella cheese is produced from buffalosí or cowsí milk and the most prominent fat present is milkfat. Mozzarella cheese originated from Italy but the United States has become its principal producer. This cheese had remained an ethnic product with a limited market until around World War II, when Italian cuisine in general and pizza […]
Malaysian palm oil production increased from 10.553 million tonnes in 1999 to 10.842 million tonnes in 2000, i.e. by about 2.7% (Table 1). This increase was brought about by an expansion in the mature area, as well as higher yields that boosted production, especially in Sabah and Sarawak. The rainfall was also favourable, while the […]
Dietary fat continues to be a major research priority because of its association with heart disease, cancer and other chronic diseases(Chandrasekharan, 1999). Misconceptions about fats abound. Saturated fats have been much maligned because of their association with animal fats and the earlier concerns about hypercholesterolemia and heart disease (Uffe Ravnskov, 1995). Frequent and conflicting reports […]
The prices of selected oils and fats were generally low at the beginning of the year 2000 and continued to decline (for the second consecutive year) to register the lowest prices since 1998, the last peaked year recorded by these oils and fats (Table 1). One of the main reasons for the low prices in […]
Palm kernel cake (PKC) is the solid residue left from the extraction of oil from palm kernel. The oil is extracted from the kernel by expeller, i.e. continuous screw press, or by solvent extraction. Solvent extraction is not commonly utilized anymore because of its high cost. As a result, almost all the PKC produced in […]
The oil palm sector is one of the major industries in Malaysia. Since the 1970s, Malaysia has been the largest producer and exporter of palm oil products in the world. In the year 2000, Malaysia produced 10.84 million tonnes of palm oil which accounted for 49.9% of the world palm oil production or about 9.4% […]
Palm kernel cake (PKC), sometimes referred to as palm kernel expeller (PKE), has long been known to be an important ingredient for the formulation of animal feeds (Collingwood, 1958). Though it is considered to be excellent for ruminants, PKC is also reported to be suitable for use in feed formulations for swine, poultry and horses […]