Refining produces edible oils and fats with characteristics that consumers desire such as bland flavour and odour, clear appearance, light colour, stability to oxidation, suitability for frying and functionality. During refining, impurities such as moisture, insoluble solids, gums, free fatty acid (FFA), waxes, metals compounds, colour, odour and taste are removed. However, refining should preserve […]

In their native form, most edible oils have limited application in food products. They are often modified, chemically and/or physically, to alter their textural properties and enhance their functionality in food applications. Interesterification (IE) is a powerful tool for modification of the textural properties of oils and fats, and is currently the perfect alternative to […]

In their native form, most edible oils have limited application in food products. They are often modified, chemically and/or physically, to alter their textural properties and enhance their functionality in food applications. Interesterification (IE) is a powerful tool for modification of the textural properties of oils and fats, and is currently the perfect alternative to […]

The crystallisation behaviour and posthardening problems of palm oil are complicated and of major concern to the industry. For example, in the production of palm oil-based margarine, a few weeks after manufacturing, the crystals will grow in size and tend to give an unacceptable grainy or sandy mouth-feel with poor spreadability upon application. Researcher: Dr Zaliha […]

The Malaysian Oil Palm Genome Programme (MyOPGP) was initiated by MPOB in 2004 to selectively sequence the hypomethylated regions of the genome (Low et al., 2014), and was subsequently expanded to the whole genome, facilitated by advancements in sequencing technologies and bioinformatics. These efforts led to the publication of the oil palm (Elaeis guineensis) genome […]