Malaysian Palm Oil Board (MPOB)
Trans fatty acids are produced when oils and fats containing unsaturated fatty acids are hydrogenated in the presence of a catalyst. Hydrogenation primarily increases the melting range of the unsaturated fats and thereby enables their incorporation into many solid fat formulations. When an unsaturated fat or oil is fully hydrogenated, all the unsaturated fatty acids […]
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 […]
Production of palm oil by Malaysia in the first nine months of 2002 reached 8.704 million tonnes and exceeded total production for the same period of the previous year that totalled 8.649 million tonnes by 55 000 t or by 0.63% (Table 1). Monthly movements in production for the first five months of 2002 indicated […]
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 […]
Price performance of palm oil and its products had generally improved in 2002. Local crude palm oil (CPO), for instance, showed a significant price improvement by registering at RM 1165.50 t-1 in January and at RM 1626.50 t-1 in December 2002, thus averaging at RM 1353 t-1 for the whole year. This increasing price trend […]
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, […]
Some 20 million tonnes of oils and fats are used for various frying activities around the world (Gertz, 2000, 2001). In the United States, it was estimated that the fast food restaurants used several million tonnes of frying oils and fats annually (Warner and Neff, 2001). During frying operations, usually carried out between 160°C-190°C, complex […]
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 […]
Malaysia produced 8.649 million tonnes of crude palm oil (CPO) in the first nine months of 2001. This was an increase of 1.098 million tonnes or 14.54% over the production in the same period the previous year. Monthly production for the first eight months in 2001 was higher than that of the corresponding period in […]
The year 2001 is becoming another bearish year for some oils and fats, especially palm products. This is based on the fact that prices of these selected oils and fats were generally low in the first 10 months of 2001 compared to their prices in the same period of the previous year. Table 1 indicates […]