Survey on Commercial Palm Olein and Oil Extracted from Snack Products in Selected Asian Countries – Part 2: Quantification of 3-monochloropropane-1, 2-diol Esters (3-MCPDE)

The 3-monochloropropane-1,2- diol esters (3-MCPDE) is one of the food contaminants which develop when oils and fats undergo the refining process at high temperatures. The 3-MCPDE was first detected in 2006 in various edible oils and fats (Zelinkova et al., 2006). In crude or unrefined fats and oils, there is virtually no trace of 3-MCPDE, […]

Recent Developments in Palm-based Lubricants

Lubricants are used to reduce friction, wear and heat between contacting surfaces in relative motion (Bart et al., 2013a). They can be classified based on physical appearance, i.e. solid, liquid or semi-solid. Liquid lubricants can be derived from petroleum, vegetable, animal or synthetic oils. Grease is a semi-solid material in which the liquid fraction is […]

Iran: A Growing Potential Market for Palm Oil

Iran is situated at the crossroads of Central Asia, South Asia and the Arab states of the Middle East. Her neighbours are Turkmenistan, Azerbaijan and Armenia to the north, Afghanistan and Pakistan to the east, and Turkey and Iraq to the west (Figure 1). The country’s strategic position and its access to the Persian Gulf […]

Prospects of Palm-based Oil as a Biolubricant

A lubricant is a substance used to reduce surface friction and wear between interacting surfaces, to dissipate heat, prevent corrosion and transfer of power. In general, a good lubricant should have a high viscosity index, high flash and fire points (higher than the operating temperature of the machine), high oiliness, and high resistance towards oxidation […]

A Survey on Commercial Palm Olein and Oil Extracted from Snack Products in Selected Asian Countries – Part 1: Assessment of Quality Indices

Palm oil is one of the 17 major edible oils and fats traded worldwide. It accounts for 30.6% in terms of total production and 57.6% of global exports (Oil World, 2015). The acceptance of palm oil in food applications is not only contributed by its unique characteristics and versatility, but also its consistency in supply […]