Malaysian Palm Oil Board (MPOB)
Fractionation, a precursor of the modern edible oil and fat processing industry, is the oldest separation process. It plays an important role, especially in the palm oil industry, owing to the composition of palm oil which contains about equal amounts of saturated and unsaturated fatty acids. The physical nature of palm oil, exhibiting a semi-solid […]
The MPOB Technical Seminar (MTecS) series was newly introduced in 2014, and intended to be part of MPOB’s Technical Advisory Services (TAS) programme to provide and impart technical information on palm oil to industry members, university students, medical groups, academicians, researchers, government policy makers, organisations and general consumers. The programme is generally aimed at creating […]
Inter-laboratory comparison is one of the quality control procedures recommended by the Laboratory Accreditation Scheme of Malaysia (SAMM) MS ISO/IEC 17025:2005 (Clause 5.9.1) to monitor the validity of tests offered as services to clients. It provides one of the most expedient means of assessing the bias of one laboratory’s testing relative to other laboratories in […]
Tocotrienol is a natural form of vitamin E found abundantly in palm oil (Nesaretnam et al., 1998). Palm tocotrienol extracted from palm oil contains approximately 70% of the tocotrienol-rich fraction (TRF) and 30% of tocopherol (Gapor, 1995, Choo et al., 1997, Nesaretnam et al., 2000). Tocotrienols can also be found in cereal grains such as […]
The importance of dry fractionation as one of the most widely practiced modification processes for palm oil and its products cannot be denied. For decades, the versatility of palm oil has been expanded and enhanced using this technique which is fully reversible, inexpensive and environmentalfriendly. Palm oil not only can be fractionated using a single […]
Santan is a Malay term for coconut milk. Santan is derived from the flesh of old coconuts. In recent years, there is high demand for coconut santan due to our increasing population and a higher standard of living among domestic consumers who prefer tastier food. At the same time, there is also high demand for […]
Oleochemicals are chemicals derived from oils and fats, however, the term ‘natural oleochemicals’ often refers to oleochemicals derived from vegetable and animal oils and fats to differentiate them from ‘synthetic oleochemicals’, which are derived from petroleum. Oils/fats are triglycerides formed from one molecule of glycerol and three molecules of fatty acids. The reverse of this […]
Are the fractionation plants in your organisation looking for ways to further improve your organization’s profit and operational efficiency from your fractionation process? If the answer is yes, then read on. It is a well known fact that palm oil, being a semi-solid oil at ambient temperature, can be fractionated to produce palm olein and […]
Diet plays a major role in the prevention of chronic non-communicable diseases (NCDs) including obesity, diabetes mellitus, cardiovascular diseases (CVD), hypertension and stroke, and some types of cancer. Extensive scientific investigation has been carried out on diets to discover the possible functional properties and in particular, the role of antioxidants in preventing degenerative diseases. One […]
Frying is extensively employed in the domestic and industrial sectors to process food. In principle, this cooking technique is essentially a dehydration process that involves rapid heat and mass transfer when the food is immersed into hot oil at a temperature above the boiling point of water. Interaction between the frying oil and the food […]