Month: February 2020

Animal fats have been singled out as the cause of dietary diseases due to the saturated fatty acids and trans fatty acids content. However, animal fat is one of the major ingredients in processed meat formulations. In order to reduce the consumption of animal fats in daily intakes, fat substitution can be done. This is applied in … Read more

Commercial pastry shortenings are usually produced from hydrogenated fats. Partial hydrogenation produces trans fatty acid which may cause the LDL (bad cholesterol) to increase. In order to overcome this problem, palm-based pastry shortening formulations without hydrogenation have been developed. Objectives:  Reformulate a commercial trans fatty acid containing pastry shortening with non-hydrogenated palm-based formulation Evaluate the … Read more

It is a well-known fact that palm oil being a semi-solid oil at ambient, can be fractioned to produce palm olein and palm stearin. Palm olein is used as cooking oil, while palm stearin finds uses in many edible applications which require a solid fat. Main Research: Dr Chong Chiew Let

The 5 million hectares of oil palm plantations in Malaysia, produces over 18 million tonnes of crude palm oil and 80 million tonnes of biomass a year. Biomass from the oil palm industry includes the trunks (OPT), fronds (OPF), shells, empty fruit bunches (EFB), mesocarp pressed fibre (MPF) and palm oil mill effleunt (POME). Anout … Read more

Rarid growth of palm oil production in Malaysia in the last few decades has given rise to major environmental issues, particularly the discharge of large quantities of treated waste effluent into the rivers as well as the emission of methane from palm oil mill digestion ponds to the atmosphere. The proposed technology offers a zero … Read more