Generally, there are three ways to make soap stock: 1) saponification of oils/ fats, 2) neutralization of fatty acids, and 3) saponification of fatty acid methyl esters. Route (2) is more widely used, being the simplest and fastest, while (3) produces the best quality product although at somewhat greater cost. A conventional clear bar soap […]

There are three main types of bar soaps – opaque, translucent and transparent. The latter two are becoming increasingly important and gaining market share. They have an aesthetic appeal and are much milder than opaque soaps. Between them, transparent soap is more popular and commercially more attractive to produce. Consumers associate transparency with purity and […]

Tocotrienol-enriched egg was developed at the Energy Protein Centre (EPC), MPOB in Keratong, Pahang. It was technically feasible to produce tocotrienol-enriched chicken eggs through feeding formulated feed with tocotrienolrich fraction (TRF) and/or MPOB-HIE. Tocotrienol and vitamin E enhanced oxidative stability and prevented off-fl avour in the eggs (Ajuyah et al., 1993). Vitamin E was demonstrated […]

Santan (coconut milk) is rich in fat and its consumption has been associated with increased plasma low-density lipoprotein cholesterol levels (LDL) and greater risk of arterial thrombosis due to its high contents of short chain saturated fatty acids such as lauric (C12:0) and myristic (C14:0). Therefore, the consumption of santan is discouraged. Palm-based santan has […]