Malaysian Palm Oil Board (MPOB)
Palm products recorded another bearish year in 2001 as prices continued to decline along the trend that began in 1999. The price of refined bleached deodorized (RBD) palm olein averaged out at US$ 317 t-1, RBD palm stearin at US$ 264 t-1, RBD palm oil at US$ 259 t-1, crude palm oil at US$ 286 […]
Trans fatty acids are produced when oils and fats containing unsaturated fatty acids are hydrogenated in the presence of a catalyst. Hydrogenation primarily increases the melting range of the unsaturated fats and thereby enables their incorporation into many solid fat formulations. When an unsaturated fat or oil is fully hydrogenated, all the unsaturated fatty acids […]
Production of palm oil by Malaysia in the first nine months of 2002 reached 8.704 million tonnes and exceeded total production for the same period of the previous year that totalled 8.649 million tonnes by 55 000 t or by 0.63% (Table 1). Monthly movements in production for the first five months of 2002 indicated […]
Price performance of palm oil and its products had generally improved in 2002. Local crude palm oil (CPO), for instance, showed a significant price improvement by registering at RM 1165.50 t-1 in January and at RM 1626.50 t-1 in December 2002, thus averaging at RM 1353 t-1 for the whole year. This increasing price trend […]
Some 20 million tonnes of oils and fats are used for various frying activities around the world (Gertz, 2000, 2001). In the United States, it was estimated that the fast food restaurants used several million tonnes of frying oils and fats annually (Warner and Neff, 2001). During frying operations, usually carried out between 160°C-190°C, complex […]
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 […]
Among the basic oleochemicals, glycerol is considered as the primary base because the preparation of all others must somehow yield glycerol at one point or other. However, saponification, esterification (methyl esters production) and hydrolysis of fats are the major principal processes used to produce natural glycerol. These processes are mainly carried out in soap and […]
In the world of oils and fats, the lauric oils are the aristocrats. There are very few of them, they move in their own higher price plateau and they do not mix comfortably with the common oils and fats. Among the 17 major oils and fats in world trade, there are only two lauric oils, […]