Malaysian Palm Oil Board (MPOB)
The Central Asian Region (CAR) consists of five republics in the core region of the Asian continent, which stretches from the Caspian Sea in the west, to China in the east and from Afghanistan in the South to Russia in the north. Sometimes the area is also referred to as Middle Asia. The republics are […]
With the world’s second largest population of 1.25 billion and her oils and fats consumption estimated at 18.83 million tonnes in 2012, India is one of the world’s leading oils and fats economies. Based on Oil World Annual 2012, India was one of the largest producers of oilseeds in the world in 2011, both in […]
Bangladesh is one of the world’s most densely populated countries, with its people crammed into a delta of rivers thate mpties into the Bay of Bengal. Bangladesh is a secular parliamentary republic. The country faces a number of challenges like poverty, over population and vulnerability to climate change but has made significant progress in increasing […]
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 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 […]
Interesterification (IE) is the process of re-arranging the fatty esters within and between triglycerides resulting in most cases, a change in the physical properties of the oil/fat. It is a useful modification method to give the oil/fat the functionality required for a finished product. However, because of several reasons, IE has not been given due […]
There are many reasons for changing the melting properties of fats and oils (and mixtures of these) ranging from increasing or decreasing the melting point (or cloud point) of an oil, to altering the melting profile of an oil mixture. Basically, five different methods of changing the melting properties profiles of fats and oils exist […]
The physical characteristics of oils and fats are determined by their chemical properties, i.e., the chain length and unsaturation of the fatty acids as well as their distribution among the three hydroxyl groups of glycerol. By changing them through hydrogenation, fractionation, blending or interesterification (IE), the physical properties can be changed as well, hence, widening […]
Trans fatty acids are unsaturated fatty acids containing at least one double bond in the trans configuration, formed when edible oils are partially hydrogenated. This process is normally done to increase the melting points of the fatty acids to enable liquid oils to be used in solid fats formulations such as margarines, shortenings, vanaspati and […]