TT

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 … Read more

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 … Read more

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 … Read more

Painting is the practice of applying paint, pigment, colour or other medium to a surface (support base). The medium is commonly applied to the base with a brush but other implements, such as knives, sponges, and airbrushes can also be used depending on the type of works. Different type of paints (such as oil paint, … Read more

Currently, the hydroxy acid provided by nature is ricinoleic acid which is obtained from castor oil. This oil is not available in Malaysia and studies were initiated to produce similar compound by other means.  Researcher: Zulina Abd MauradEmail: zulina@mpob.gov.my