(MPOB Transfer of Technology)
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
Bakery release agent is widely used for bakery and confectionary applications. Its main function is to help release bakery products from the mould after production. Traditionally, release agents used in bakeries are mainly made of fats or oils (animal or vegetable) and in the recent years, certain additives such as lecithin, silica and cereal flour … Read more
Frozen dough is an important product for in-store bakery and food service operations. It retains the flavour as fresh bread dough and easy to use. However, it has to be thawed first before it can be used. Frozen dough dominates the food market covering sectors such as supermarkets, restaurants, institutions and catering businesses. In China, … Read more
A chocolate coating for cake using PMF and palm kernel oil products was successfully developed. PMFbased trans-free chocolate coating achieves the quality that matches the commercial products in terms of palatability and physical appearance, with even better stability. This PMF-based chocolate coating will not only bring down the cost of the product but also reduce … Read more
Palm vitamin E, tocotrienol rich fractions (TRF) and palm carotene are added to enhance the nutritional value of foods and beverages (F&B). TRF is an extract of palm oil consisting of 25% alpha tocopherol (α-TCP) and 75% tocotrienols. TRF supplementation protects against oxidative DNA damage and has been shown to possess potent antioxidant, anti-inflammatory, anticancer, … Read more
Oils and fats are major ingredients of margarine. Palm oil being the most versatile oil is becoming an important raw material and the choice for producing margarine and shortening. However, high percentage of non-hydrogenated palm oil and palm stearin have been found to possess postcrystallisation which is not favourable in margarine and shortening. The post-crystallisation … Read more
Palm-tocotrienols are widely recognised as high value nutraceuticals with enormous nutritional benefits. In addition to its role as a family of vitamin E, tocotrienols are also reported to exhibit distinctive functions such as lipid lowering and anti-ageing. While formulation of hydrophobic substances has always been a challenge in the pharmaceutical industry, nanotechnology provides an alternative … Read more
Cookies are flat-baked treats and are an important source of nutrients and energy. Cookies can provide ideal matrix by which functionality and health attributes by the use of functional ingredients can be transferred to the consumer in economically and practically feasible way (Pinto et al., 2014). Functional cookies are similar in appearance to conventional cookies, … Read more
The technology highlights the potential of oleochemical derivatives Palm 16B MetPro as corrosion inhibitor. We convert palm fatty acid into new fatty nitrogen compound. In general, corrosion inhibitor is used to control or reduce corrosion rate of metals. Corrosion inhibitors are widely used in industrial processes such as acid pickling, cooling system, acid descaling and … Read more
Increasing environmental and climate change awareness have shifted the market trend from petroleum-based materials to more biodegradable and renewable chemicals. Stringent regulations by government have accelerated the adoption of bio-based lubricants (Sharma and Biresaw, 2016). Main Researcher: Dr. Noor Armylisa’sEmail: noor.armylisas@mpob.gov.my