Senarai Teknologi 2000

Main Researcher: Rosli bin AmatEmail: rosli.amat@mpob.gov.my

Main Researcher: Dr Norman Bin Hj KamarudinEmail: norman@mpob.gov.my

Main Researcher: Suboh Ismail

Main Researcher: Dr Miskandar Bin Mat SahriEmail: miskand@mpob.gov.my

MPOB (formerly known as PORIM) has evaluated the potential of palm-based esterquats fatty acids to replace the conventional tallow-based esterquats as the main ingredient in fabric softening formulation. Many surfactant processing companies in the world are shifting from the conventional distearyl dimethyl ammonium compounds to the more biodegradable esterquats. Main Researcher: Dr Zainab Binti IdrisEmail: zainab@mpob.gov.my

Specialty Animal Fat Replacer (SAFaR) is a new version of fat made from Malaysian Palm Oil. This fat is specially made to imitate the functional properties of animal fats like raw beef fat and chicken fat. SAFaR is scientifically designed and formulated to replace either raw beef fat or chicken fat in the manufacturing of … Read more

Pesticides play an important role in agriculture sectors. Pesticides in Malaysia are mainly in the form of aqueous concentrates (AC) for herbicides, emulsifiable concentrates (EC) for insecticides and as wettable powders (WP) for fungicides. These formulations comprised more than 80% of the total pesticides marketed in Malaysia (MCPA, 1998; Abdullah, 1993). Main Researcher: Dr Ismail … Read more

There are two principal processes used to produce natural glycerol: saponification and hydrolysis of oils/fats. These are mainly carried out respectively in soap and fatty acids in the oleochemical industry. However, with the recent development of the oleochemical industry, production of methyl esters and fatty acids contribute more to glycerol supply than does soap making. … Read more

Oleochemicals are chemicals derived from oils and fats. The oils and fats could be vegetable or animal based and these include soybean oil, tallow, palm oil, palm kernel oil, coconut oil, fish oil, palm stearin, rapeseed oil, sun flower oil and others. Main Researcher: Dr Ooi TL

Ice cream is a frozen product containing 10% milkfat, 20% total milk solids, permitted sweeteners, stabilizers, flavours and dairy derived ingredients. Milk, either from cows or goats, is the source of dairy ingredients in ice cream which is composed of water, milkfat and nonmilk solids. Main Researcher: Mohd Suria Affandi