Bakery release agent is widely used for bakery and confectionary applications. Its main function is to help release bakery products from the mould after production. Traditionally, release agents used in bakeries are mainly made of fats or oils (animal or vegetable) and in the recent years, certain additives such as lecithin, silica and cereal flour are used to improve the performance of the bakery release agents. MPOB has successfully developed palm-based bakery release agent. Two palm-based release agents were formulated i.e. water-free release agent and oil-in-water (O/W) type of release agent.

Main Researcher: Niu Yueting