The three largest oil and fat exporting countries of the world are Malaysia, the USA and Argentina, but Malaysia’s exports of palm oil (PO) and palm kernel oil (PKO) exceed the total oil and fat exports of the other two countries taken together. With her production increasing at the rate of 400 000 tonnes per […]

Food oils and fats all have the same basic chemical structure, being esters of fatty acids with glyecrol. The physical and chemical properties vary however, depending on the actual fatty acids and the way in which they are combined. When selecting a fat for use in a particular food product, it is necessary first to […]

Quality is an essential cost factor in the selection of oils and fats by the end-users. The use of good quality palm oil product as raw materials will contribute to superior properties in the end-products, such as longer shelf-life, consistent quality and ready consumer acceptance. It may also help to reduce further processing and refining. […]

The occurrence of an anti-sterility factor which was characterized as a vitamin was first reported in 1922; later in 1925, it was given the designation vitamin E. It is now known that vitamin E compromise two groups of related compounds, known as tocopherols and tocotrienols and that, in nature, there are four homologues in each […]

The use of palm oil in food dates back 5000 years. At present 90% of palm oil is used in food preparation or food manufacture worldwide. The remaining 10% of the palm oil and its products are used for non-edible applications, mainly in the soap industry and the manufacture of oleochemicals. Traditional Use The liquid […]