A topical fluid or cream formulation wherein the main ingredient is tocotrienol, and curcumin is added to enhance the anti-cancer effects of tocotrienols. The composition is useful for the treatment or prevention of a cancer, a tumour or an inflammatory disorder, particularly breast cancer. Researcher: Dr Kanga Rani SelvadurayEmail: krani@mpob.gov.my

A fluid formulation wherein the main ingredient is tocotrienol, and curcumin is added to enhance the anti-cancer effects of tocotrienols. The composition is useful for the treatment or prevention of a cancer, a tumour or an inflammatory disorder, particularly breast cancer. Researcher: Dr Kanga Rani SelvadurayEmail: krani@mpob.gov.my

Lipid oxidation is a major cause of quality deterioration in fat-containing food products. The oxidised fat can cause changes in quality characteristics of food, such as taste, texture and shelflife, which leads to undesirable off-flavours. In order to avoid deterioration, chemical-based antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ), are commonly […]

Mayonnaise is a whippable emulsion containing vegetable oil as the dispersed phase and an aqueous continuous phase, and is made of egg yolk, vinegar, salt, sugar and spices. It is served with sausages, burger patties, chips and salads as food flavouring and to stimulate the appetite for a starter meal. The oil content in mayonnaise […]

Puff pastry is distinguished by its laminated structure with large air pockets between the layers. This structure is made up of many layers of dough sandwiched between several layers of fat. During the baking process, water content in the dough forms steam that gives leavening power to the laminated dough to rise. Puff pastry is […]