TT No. 49: Chromosome Painting in Oil Palm Hybrids

Elaeis guineensis and Elaies oleifera are the two species of oil palm. In Malaysia, E. guineensis is the major crop planted since it produces high oil yield. However, E. oleifera produces higher unsaturated oil compared to E. guineensis but has lower yield. E. oleifera also has the advantage of slow height increment. In order to introgress the high unsaturation oil trait into E. guineensis, oil palm breeders […]

TT No. 48: Palm Oil-based Anionic Surfactants

Surface active agent or surfactant is a molecule that are amphiphatic moieties and preferentially sits at an interface between two immiscible media when placed in them. The presence of the molecule at the interface reduces the surface tension and promotes the miscinility of the two media. Because the molecule is active at the interface, it […]

TT No. 47: Pulp and paper from Oil palm fibres

Malaysia is the leading producer of palm oil with about 52% of the world’s palm oil production and 8.7% of world’s oil and fats production. To maintain the competitive edge of the industry, a number of strategies have been adopted, one of which is the zero-waste energy. This involved the conversion of oil palm residues, […]

TT No. 45: Formulated Palm Oil – based Santan Powder

Coconut milk (santan) is a commonly used ingredient in the separation of food, both at home and industrially in Malaysia. A large proportion of the population still use ‘santan’ extracted from freshly grated cocnut for their cooking requirements. However, the trend now is towards a more convinient form for obtaining the product. Currently self-stable forms […]

TT No. 44: Palm Oil-based Reduced fat spread

The influence of official dietary recommendations, product pricing structure and evolving consumer lifestyles, the market for spreading products is undergoing radical changes. The general trend now is towards reduced fat comsumption. Reduced fat spreads fulfill such a demand.In addition, reduced fat spreads can be formulated to meet the demands of convenience (i.e spreadability at refrigeration temperature) […]