Palm oil products blended with liquid oils were successfully used to produce a pourable margarine. The formulated blend was processed in a Schroeder Kombinator pilot plant using the holding method (Melmick,1969). Performance test on the products was based on their pourability, vicosity, spreadability at various storage temperatures. This pourable margarine had performance characteristics at 23°C […]

Elaeis guineensis and Elaies oleifera are the two species of oil palm. In Malaysia, E. guineensis is the major crop planted since it produces high oil yield. However, E. oleifera produces higher unsaturated oil compared to E. guineensis but has lower yield. E. oleifera also has the advantage of slow height increment. In order to introgress the high unsaturation oil trait into E. guineensis, oil palm breeders […]

Surface active agent or surfactant is a molecule that are amphiphatic moieties and preferentially sits at an interface between two immiscible media when placed in them. The presence of the molecule at the interface reduces the surface tension and promotes the miscinility of the two media. Because the molecule is active at the interface, it […]

Malaysia is the leading producer of palm oil with about 52% of the world’s palm oil production and 8.7% of world’s oil and fats production. To maintain the competitive edge of the industry, a number of strategies have been adopted, one of which is the zero-waste energy. This involved the conversion of oil palm residues, […]

Coconut milk (santan) is a commonly used ingredient in the separation of food, both at home and industrially in Malaysia. A large proportion of the population still use ‘santan’ extracted from freshly grated cocnut for their cooking requirements. However, the trend now is towards a more convinient form for obtaining the product. Currently self-stable forms […]