Month: February 2020

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 … Read more

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 … Read more

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 … Read more

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 … Read more

Transparent soap or glycerine soap technology for the past decades was based on tallow, coconut and castor oils as raw materials. With the expansion of the palm oil industry, coupled with comprehensive research and development (R&D), at the Malaysian Palm Oil Board (MPOB), the tallow and coconut portions of soap bases have been replaced with … Read more