TT No. 650: Reference Material For Tocols Analyses

Tocols (collectively known as vitamin E) comprises of tocopherols (T), tocomonoenol (T1 ) and tocotrienols (T3 ), each of which has four isoforms; α-, β-, γ- and δ- (Goh et al., 1985; Choo et al., 1999, 2005). Six of these tocols are found in palm oil, namely; α-T, α-T1 , α-T3 , β- T3 , […]

TT No. 649: Palm-Based Liquid Shortening For Moon Cake Crust

Liquid shortening as the name implies, has both liquid and shortening properties. It can be used directly in the continuous production line for cake or bread. Liquid shortening is mainly made from liquid oil with a small amount of emulsifier and carotene. This is used in the manufacturing of moon cake crust. Most liquid shortenings […]

TT No. 648: Palm-Based Plant Protein Beverage

Financially independent and with a high level of food sophistication, Chinese urbanites are willing to pay a premium for healthy foods and drinks. Plant protein beverage is one of the health drinks in China. This plant protein beverage contains beans and nuts. It is rich in protein and essential nutrients, minerals and etc. Compared with […]

TT No. 647: Palm-Based Mung Bean Cake

The mung bean (Vigna radiata), also known as green bean, is a plant species in the legume family. Mung is normally ground into flour and processed into bean cake. The mung bean cake is a traditional snack in China. It is consumed as a delicacy in many parts of China Main Researcher: Ma Yinhui