Puff pastry is one of the most remarkable products from the bakeshop. It has the ability to rise to eight times its original thickness when baked to form a flaky structure. The rise is due to the unique and intricate lamination of alternate layers of pastry dough and roll-in fat. Puff pastry dough recipes are usually […]

Polyunsaturated oils present problems with regards to flavour and oxidative stability. Partial hydrogenation reduces the problems by removing some of the double bonds which are the sites of oxygen attack. However, hydrogenation is not desirable as it gives rise to formation of trans-fatty acids which are detrimental to health. Blending the unsaturated oils with palm olein […]

This invention is a more economical and environment-friendly process for extraction of bioactive components – tocols, sterols, squalene, monoglycerides and diglycerides – from palm oil. Main Research: Puah Chiew Wei 

In refi ning palm oil, bleaching earth is used to remove colour, phospholipids, oxidized products, metals and residual gums from the oil. It also absorbs approximately 0.5% by weight of the oil in the process. Spent bleaching earth (SBE) is usually disposed of in landfi lls, normally, paid for by the refi nery. Due to the […]

With better membrane developed from better understanding of the fi ltration mechanisms, membrane bioreactor (MBR) systems become a feasible option for aerobic treatment of wastewater, industrial wastewater and potentially for palm oil mill wastewaters. Owing to their ability to produce excellent treatment effi ciency, MBRs are increasingly used around the world. MBR installations are also increasing […]