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Tans-free palm-based shelf-stable margarine was formulated from palm oil derivatives without hydrogenation. The margarine, processed in a scraped surface heat exchanger (was filled in containers of 10 and 20 kg and could be marketed for baking and shallow frying) (Figure 1). The formulation has a melting point of 36°C – 37°C, and is thus suitable for … Read more

Puff pastry is one of the most remarkable products from the bakeshop. It has the ability to rise to eight times its original thickness when baked to form a flaky structure. The rise is due to the unique and intricate lamination of alternate layers of pastry dough and roll-in fat. Puff pastry dough recipes are usually … Read more

Polyunsaturated oils present problems with regards to flavour and oxidative stability. Partial hydrogenation reduces the problems by removing some of the double bonds which are the sites of oxygen attack. However, hydrogenation is not desirable as it gives rise to formation of trans-fatty acids which are detrimental to health. Blending the unsaturated oils with palm olein … Read more

This invention is a more economical and environment-friendly process for extraction of bioactive components – tocols, sterols, squalene, monoglycerides and diglycerides – from palm oil. Main Research: Puah Chiew Wei 

In refi ning palm oil, bleaching earth is used to remove colour, phospholipids, oxidized products, metals and residual gums from the oil. It also absorbs approximately 0.5% by weight of the oil in the process. Spent bleaching earth (SBE) is usually disposed of in landfi lls, normally, paid for by the refi nery. Due to the … Read more