Oils and fats are major ingredients of margarine. Palm oil being the most versatile oil is becoming an important raw material and the choice for producing margarine and shortening. However, high percentage of non-hydrogenated palm oil and palm stearin have been found to possess postcrystallisation which is not favourable in margarine and shortening. The post-crystallisation […]

Palm-tocotrienols are widely recognised as high value nutraceuticals with enormous nutritional benefits. In addition to its role as a family of vitamin E, tocotrienols are also reported to exhibit distinctive functions such as lipid lowering and anti-ageing. While formulation of hydrophobic substances has always been a challenge in the pharmaceutical industry, nanotechnology provides an alternative […]

Cookies are flat-baked treats and are an important source of nutrients and energy. Cookies can provide ideal matrix by which functionality and health attributes by the use of functional ingredients can be transferred to the consumer in economically and practically feasible way (Pinto et al., 2014). Functional cookies are similar in appearance to conventional cookies, […]

The technology highlights the potential of oleochemical derivatives Palm 16B MetPro as corrosion inhibitor. We convert palm fatty acid into new fatty nitrogen compound. In general, corrosion inhibitor is used to control or reduce corrosion rate of metals. Corrosion inhibitors are widely used in industrial processes such as acid pickling, cooling system, acid descaling and […]

Increasing environmental and climate change awareness have shifted the market trend from petroleum-based materials to more biodegradable and renewable chemicals. Stringent regulations by government have accelerated the adoption of bio-based lubricants (Sharma and Biresaw, 2016). Main Researcher: Dr. Noor Armylisa’sEmail: noor.armylisas@mpob.gov.my