Malaysian Palm Oil Board (MPOB)
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 […]
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 […]
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, […]
The oil palm is one of the world’s most economical oil crops. A tonne of its fresh fruit bunches (FFB) yields 200 kg crude palm oil and 40 kg palm kernels which, in turn, yield about 50% of their weight, or 20 kg, of palm kernel oil. A hectare of estate can yield 20-24 t […]
The Asian bar soap market is expected to grow at a very healthy rate of 5%-6% over the next five years. In comparison, in Europe, there is negative growth and the bar soap market has been on the decline. Hence, the Asian bar soap business is a very interesting market for current and new entrants […]
Ice cream is a frozen food product. It can be prepared by freezing a pasteurized mix with agitation to incorporate air. The basic ingredients in ice cream are fats, milk solid non-fat, sugar, emulsifier, stabilizer and water. Each ingredient plays a major role in imparting texture, flavour and stability. The structure of ice cream is […]
Palm oil products are becoming important as raw materials in food products. This is due to their unique fatty acid and triglyceride composition and thermal properties. It is important to note that 80% of the palm oil products and its fractions are being used in food formulations. While a great deal of information is available […]
Soap is an essential cleaning agent in our daily life. Besides its cleaning property, it is also a carrier for numerous skin-care agents and perfumes. In today’s market, consumers demand a wide range of soap products catering for the various therapeutic needs of the skin. For a soap to carry the various additives successfully, it […]