Malaysian Palm Oil Board (MPOB)
The oil palm, Elaeis guineensis, is the source of palm oil – the ‘tropical golden oil’. Malaysia is the world’s largest exporter of this golden oil. Palm oil is a versatile oil with a wide range of uses in food and nonfood areas. Triglycerides constitute the major component of crude palm oil, with smaller proportions […]
The palm oil industry has been a significant driver in the economic development of Malaysia and has established itself in the international oil and fats business. The Malaysian palm oil industry has gained strength each year to promote its growth to a new level. In 2008, the industry recorded export earnings of oil palm products […]
The oils and fats were characterized by the volatility of their prices which had moved in large magnitudes on the upswing and downswing within the short period of a year. While following the momentum of the swing, they were affected by several factors, among which were petroleum price and their use in biodiesel production. The […]
Sustaining the development of the Malaysian oil palm industry is crucial because the exports of palm oil and palm-based products bring in substantial revenue (RM 14.2 billion in 2008) to the country. The basic challenge confronting the Malaysian oil palm industry is how to sustain development and global competitiveness in the face of stagnating productivity, […]
Fats used for formulating shortening and margarine require a certain amount of solids. These solids are mainly obtained by the catalytic hydrogenation of liquid oils. However, hydrogenated fats are undesirable in food formulations as they contain trans fatty acids. Trans fatty acids (TFA) were reported to be a cholesterol-elevating agent, raising the low density lipoprotein […]
The world is demanding for economic growth but yet this growth must be achieved through environmental conservation while enhancing the quality of human life. Sustainability is about preserving the health of the biosphere and the efficient use of natural resources such as air, water, land, flora and fauna (Chan, 2004). Sustainable development has been popularly […]
Vegetable fat-based whipped toppings is used as a replacement for whipped dairy cream are commonly called whipped toppings, non-dairy cream, imitation cream and vegetable cream (Neil and Hogg, 2003). Whipped cream is an aerated food emulsion which is normally produced from milk fat. It has a white opaque appearance and low density due to the […]
Nowadays, consumers are becoming more concerned about the environmental problems that are occurring around the world. Global warming, depletion of the ozone layer, emissions of greenhouse gases and increased exploitation of raw materials are examples of such problems. The environmental risks of surfactants have also been assessed regularly in the past decades by various industrial […]
The world is moving towards increased awareness about healthy living. Almost on a daily basis we are bombarded with information about the ideal diet: what is healthy, what food is good or bad. Most consumers, however, are still confused about nutrition and the role of food in causing or preventing diseases. Food is not only […]
Margarine is a water-in-oil emulsion. The aqueous phase consists of water, salt and preservatives (Faur, 1996). The fatty phase, which contributes to the polymorphic behaviour of the margarine, is a blend of oils and fats (Nor Aini, 1992). Lecithin, distilled monoglycerides and diglycerides are common emulsifiers added together to the fatty phase with flavouring, colouring […]