The mung bean (Vigna radiata), also known as green bean, is a plant species in the legume family. Mung is normally ground into flour and processed into bean cake. The mung bean cake is a traditional snack in China. It is consumed as a delicacy in many parts of China Main Researcher: Ma Yinhui

Bakery release agent is widely used for bakery and confectionary applications. Its main function is to help release bakery products from the mould after production. Traditionally, release agents used in bakeries are mainly made of fats or oils (animal or vegetable) and in the recent years, certain additives such as lecithin, silica and cereal flour […]

Frozen dough is an important product for in-store bakery and food service operations. It retains the flavour as fresh bread dough and easy to use. However, it has to be thawed first before it can be used. Frozen dough dominates the food market covering sectors such as supermarkets, restaurants, institutions and catering businesses. In China, […]

A chocolate coating for cake using PMF and palm kernel oil products was successfully developed. PMFbased trans-free chocolate coating achieves the quality that matches the commercial products in terms of palatability and physical appearance, with even better stability. This PMF-based chocolate coating will not only bring down the cost of the product but also reduce […]

Palm vitamin E, tocotrienol rich fractions (TRF) and palm carotene are added to enhance the nutritional value of foods and beverages (F&B). TRF is an extract of palm oil consisting of 25% alpha tocopherol (α-TCP) and 75% tocotrienols. TRF supplementation protects against oxidative DNA damage and has been shown to possess potent antioxidant, anti-inflammatory, anticancer, […]