Malaysian Palm Oil Board (MPOB)
Palm oil is one of the export earners of Malaysia. In the palm oil trade, quality parameters are important to ensure that the quality is not compromised. Once quality is compromised, it will affect the image of Malaysian palm oil and may lead to lost of credibility of the suppliers. With the emphasis on quality, […]
The Oils and Fats Technology Centre (OFTEC) is a research centre under the Product Development and Advisory Services (PDAS) division. Its research and development activities focus on the application of palm oil in food products. It is equipped with adequate laboratory facilities for oils and fats analyses, and pilot plant facilities to support the role […]
Malaysia is the world’s leader and most efficient producer of palm oil and palm oil products. Palm oil and its products are classified as high energy feed which are technically and economically feasible to be used as partial replacement for corn in broiler feed. Every unit of palm oil and its components used in the […]
Interesterification (IE) is a powerful tool for modifying the physical and chemical properties of oils and fats. IE involves redistribution and interchange of fatty acids (FAs) within and between the triaclglycerol (TAG) molecules, which make up all oils and fats. The result is a significantly changed TAG composition and onsequently altered melting and crystallization behaviours […]
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 […]
A wide variety of chocolate-related products are currently available. One of them is chocolate spread, also known as breakfast chocolate with, some containing nut pastes such as hazel nut or almond. Chocolate spreads are usually consumed with sandwiches and are very popular with children. In Malaysia, an increasing volume of chocolate spreads is seen on […]
The prices of oils and fats were generally bullish from 2001 to 2004. However, except for cottonseed oil, they turned bearish in 2005. Price recovery in some of them is expected in 2006, as indicated by their higher prices in the first three-quarters of the year. Prices of olein, stearin and soyabean oil are expected […]
The search for renewable resources, specific requirements by certain ethnic communities and growing concern for the environment have increased interest in using plant-based raw materials in household consumer products. The fabric softeners market, which belongs to the luxury product category, is expanding proportionally with the Gross National Products (GNP) and living standards with an annual […]
Palm oil (PO) and palm kernel oil (PKO) are natural products that have been consumed for many decades. PO is used worldwide as cooking oils and mixed in fat blends for the manufacture of a wide variety of food products. As they are partially solid, PO and its products have desirable physical and chemical characteristics […]