Cake margarine provides lubrication, improve palatability (tenderness or shortness) and good taste to cakes. In the production of cake margarine, it is important that the oil blend has the right solid fat content (SFC) profile, β’ crystal stability as well as possesses manageable crystallisation rate. Main Researcher: Noor Lida Habi Mat DianEmail: nlida@mpob.gov.my

Santan Sawit was first introduced by the Malaysian Palm Oil Board (MPOB) as a novel product in 2008 (Zaida et al., 2008; 2012). It was prepared as an alternative to the traditional coconut santan. Santan Sawit is ready-to-use and in great demand in domestic market. The product is popular to consumers and marketed in local […]

Globally, approximately 164 million tonnes of dry mass of oil palm fronds are produced each year (Sauvant et al., 2015). At present, oil palm leaves are used as fodders or left to decompose in the field. Main Researcher: Dr Halimah MuhamadEmail: halimah@mpob.gov.my

The transformation of agriculturalbased economy to an industrial-based economy in Malaysia has driven the growth of downstream oleochemical industries. Many derivatives from palm-based oleochemical materials have been aggressively produced and examined for their potential applications. One of which is polymer materials that have vast applications in the pharmaceutical, cosmetic, personal care, detergent and chemical industries. […]

Polyols are prepared from unsaturated vegetable oils by introducing hydroxyl groups at the position of double bonds (Narine et al., 2007). Hydroxyl groups can be introduced in many ways, resultingin different polyol structures, which when converted to polyurethane (PU), impart different properties to the final product (Lin et al., 2007). Primary hydroxyl groups in polyols […]