Malaysian Palm Oil Board (MPOB)
The European Union (EU) which covers a land area of 4.32 million square kilometres comprises 27 member states with a total population of 501 million. With an annual per capita usage of over 41 kg, the EU is a leading user of oils and fats, with an annual consumption exceeding 30 million tonnes. The EU […]
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 body uses fats for long-term energy storage because they provide about six times as much energy as an equal weight of stored, hydrated glycogen (McMurray, 2000). Many different fats and oils exist as sources of triacylglycerols in the human diet. These oils originate from fruits (palm oil and olive oil) or from seeds (corn […]
Cheese is a food made from coagulated curds that are pressed together to form a solid that is usually allowed to ripen. The main milk components (protein, fat and minerals) are concentrated and protected from rapid deterioration by spoilage micro-organisms. Many industrial food applications are dependant on the delivery of an authentic cheese flavour, however, […]
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 […]
Malaysiaís palm oil production increased from 10.842 million tonnes in 2000 to 11.804 million tonnes in 2001, i.e. by about 8.9% (Table 1). This increase was brought about by expansion in the area entering maturity, as well as higher yields that boosted production, especially in Sabah and Sarawak. Favourable rainfall and the improvement in the […]
Malaysian palm oil production increased from 10.553 million tonnes in 1999 to 10.842 million tonnes in 2000, i.e. by about 2.7% (Table 1). This increase was brought about by an expansion in the mature area, as well as higher yields that boosted production, especially in Sabah and Sarawak. The rainfall was also favourable, while the […]
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 […]
Dietary fat continues to be a major research priority because of its association with heart disease, cancer and other chronic diseases(Chandrasekharan, 1999). Misconceptions about fats abound. Saturated fats have been much maligned because of their association with animal fats and the earlier concerns about hypercholesterolemia and heart disease (Uffe Ravnskov, 1995). Frequent and conflicting reports […]