The global production of palm oil and palm-based oils and fats products has been continuously increasing over the past half century to meet worldwide demand for novel oils with varied characteristics, improved functionality and better nutrition. This necessitates an understanding of the chemical and physical characteristics of the different types of newly developed oils and fats for monitoring oil product quality, determining functionality and choice of application, identifying plant variation and origin as well as evaluating their physiological effects on the human diet (Buchgraber et al., 2004; Ross et al., 2011).

Main Researcher: Elina Hishamuddin
Email: elina@mpob.gov.my