(MPOB Transfer of Technology)
Research at PORIM is geared towards full-filing the needs of the Malaysian palm oil industry. the entails increasing production efficiency, improving quality and increasing the variety of uses of palm oil while improving existing uses of and widening and strengthening palm oil markets throughout i.e Biology, Chemistry, Technology and Nutrition; and Techno-Economic Studies and Technical Advisory Services. … Read more
The three largest oil and fat exporting countries of the world are Malaysia, the USA and Argentina, but Malaysia’s exports of palm oil (PO) and palm kernel oil (PKO) exceed the total oil and fat exports of the other two countries taken together. With her production increasing at the rate of 400 000 tonnes per … Read more
Food oils and fats all have the same basic chemical structure, being esters of fatty acids with glyecrol. The physical and chemical properties vary however, depending on the actual fatty acids and the way in which they are combined. When selecting a fat for use in a particular food product, it is necessary first to … Read more
Quality is an essential cost factor in the selection of oils and fats by the end-users. The use of good quality palm oil product as raw materials will contribute to superior properties in the end-products, such as longer shelf-life, consistent quality and ready consumer acceptance. It may also help to reduce further processing and refining. … Read more
The occurrence of an anti-sterility factor which was characterized as a vitamin was first reported in 1922; later in 1925, it was given the designation vitamin E. It is now known that vitamin E compromise two groups of related compounds, known as tocopherols and tocotrienols and that, in nature, there are four homologues in each … Read more
The use of palm oil in food dates back 5000 years. At present 90% of palm oil is used in food preparation or food manufacture worldwide. The remaining 10% of the palm oil and its products are used for non-edible applications, mainly in the soap industry and the manufacture of oleochemicals. Traditional Use The liquid … Read more
Coffee whiteners are preparations used as substitutes for cream, evaporated milk or fresh milk in coffee, tea and cocoa or drinking chocolate. In recent years, coffee whiteners have become of increasing importance to the food industry from a marketing standpoint. They are formulated as intended replacements for their natural conterparts on the basis of their … Read more
In formulating oil blends for making margarine’s, the food processor has a choice of a number of oils and his choice will depend on various factors amongst which are cost, availability, functionality and the requirements of the consumers. Palm and palm kernel oils and their fractions offer the food processor a choice of oils suitable … Read more
The human race is becoming more aware everyday of the need to take care of the environment, and in the oil palm industry, environmental and economic considerations have not been ignored. Since the industry is part of the plantation sector, naturally work pertaining to environmental matters begins in the field, the case of rat control … Read more
Fats and oils play an essential role in the human diet and they have the important quality of improving the palatability of foods. Because of this they are used in a great variety of foods : these uses demand widely varying properties e.g in crystallization and melting behaviour. The main component of oils and fats is the … Read more