Hi-Oleic soft spread is a soft spread high in oleic fatty acid (C18:1) content and low in saturated fats. It is formulated from palm oil and a soft vegetable oil which is high in oleic fatty acid. There is no hydrogenation process involved in formulating the product. Main Research: Dr Miskandar Mat Sahri 

This low in trans fat ghee-like cooking fat is formulated from palm fractions and other commercial fats. the ratio of its saturated, monounsaturated and polyunsaturated fatty acids is 4.4:3.7:1.0, an improvement to the ratio of natural ghee which is 25:8:1. The processing condition is unique and the product is spoon able in a tropical climate […]

Cream sandwich cookies and crackers are popular snack biscuits in many parts of the world. In this catagory of biscuits, two identical pieces contain a layer of sweet or savory cream filling. A fat component is used in producing this biscuit cream and its content varies from 25% to 35% of the total cream. The […]

Butter oil substitute (BOS) is widely used in the bakery industry to replace the expensive diary-based butter oil. The functionality of BOS is similar to that of shortening, which is to ‘shorten’ or tenderize baked food (O’Brien, 1996). The unique characteristics of the BOS product compared to shortening are its strong butter flavour and a […]

Sandwich cookies occupy a significant place in the world market for biscuits. Soft filling creams are widely used for filling sandwich cookies. The cream is either sandwiched between the cookies or between the wafer sheets. Multiple layers of cream can also be sandwiched between wafers. Cream biscuits may also be enrobed with chocolate or other […]