Senarai Teknologi 2004 – Pemindahan Teknologi MPOB

TT No. 253: Deterioration of Bleachability Index

Norsuzaini — Mon, 17 Feb 2020 14:18:39 +0000

The deterioration of bleach ability index or DOBI is an acronym for an analytical procedure intended for quality control of crude palm oil. It is based on the ratio of two wavelengths (446:269 nm). The test introduced by MPOB in 1981 is performed using a simple spectrophotometer and attempts to provide a prediction of the ease of refining of crude palm oil. Quality of crude palm oil can be described by many well established oxidation parameters. However, none of these by themselves are good enough to tell conclusively the oxidative state of the oil, nor provide an indication whether the oil is easily refinable. Many years of testing by MPOB researchers has found it to be a reliable tool for quality control. The values instituted from MPOB’s research are applicable for crude palm oil produced in Malaysia. It may not be applicable to oils produced in other countries as the carotenoids levels of other oil palm species may differ.

Main Research: Dr Siew Wai Lin

TT No. 252: Palm based Mozzarella Cheese as Pizza Topping

Norsuzaini — Mon, 17 Feb 2020 14:18:03 +0000

The manufacture of natural cheese conventionally involves the treatment of milk products, including inoculation with particular and specific strains of microorganisms, treatment with enzymes (e.g: rennin) allowing cheese curd to form, separating the cheese whey, collecting the curd and pressing of the curd into molds, followed by ripening and ageing of various period of time,depending upon the established standard of identify for the particular cheese product.

Main Research:Pn. Karimah Ahmad

TT No. 251: Trans-Free Palm-based Chocolate Spread

Norsuzaini — Mon, 17 Feb 2020 14:17:29 +0000

Chocolate spread is a sweet spread which is very popular among children especially when applied on slices of bread. It is a water in oil emulsion containing less than 40% fat in combination with other ingredients such as sugars, cocoa powder, skim milk powder and stabilizer. Chocolate spreads of different varieties are commonly available. These include pure chocolate spread, chocolate milk spread and chocolate nut paste spread. At ambient temperature, the ideal spread should have a creamy light consistency. There should be no oil separation throughout its shelf life of 6-12 months. Since the products contain fat as the continuous phase, the characteristics of the fat influence greatly the properties of final products.

Main Research: Puan Salmi Yati Shamsudin

TT No. 250: Palm-based Spray Oil

Norsuzaini — Mon, 17 Feb 2020 14:16:45 +0000

Palm-based spray oil offers a convenient tool for handling vegetable oils, especially palm oil which solidifies at temperate climate. Its main advantage for the consumer is its ability to provide a stick-free coating for cooking utensils so that washing of the cookware is easier. Into addition, it can cater for the needs of specific groups of users. For instance, for the adventurous type of people, the spray oil can be used for instant cooking, frying and roasting during outdoor activities such as camping, fishing and picnicking. For army personnel, the product can be included in their food rations.

Main Research: Dr Muhammad Nor Omar

TT No. 249: Lip Gloss with Changeable Colors

Norsuzaini — Mon, 17 Feb 2020 14:15:36 +0000

Avocado plant grows to a height between 4 to 8 m. Its branches splayed out in a pyramid with many single, smooth-edge leaves. The flowers of the avocado tree aresmall, green and highly scented, and bud in clusters. The avocado oil is composed of palmitic acid, oleic acid, linoleic acid and linolenic acid. It has healing properties, nourishes and protects dry skin. The avocado oil is commercially available and commonly used as cosmetic ingredient. It is formulated into a lip gloss with changeable colours as a specialty to create a niche market. The lip gloss with changeable colours formulation is based on premixed palm-based lip gloss containing 68% palm-based materials.

Main Research: Dr Zahariah Ismail

TT No. 248: Palm Based Food-Grade Grease

Norsuzaini — Mon, 17 Feb 2020 14:14:48 +0000

In the past decade, the food processing industry has increased the number of products that it offers as well as the quantities it produces. But today consumers are exerting an ever-increasing pressure on the industry to use suitable lubricants in food processing machines. Risk analyses and HACCP (hazard analysis critical control points) concepts made it possible to identify the friction points where there is a danger of incidental food contact. According to the risk analyses, such friction points may only be lubricated with USDA H1 authorized lubricants (Loderer and Retzer, 1997). H1 lubes and greases are approved for use where incidental food contact might occur, such as brewery valves. Only certain base stocks and additives are allowed and additive concentrations are also restricted. Only ingredients known as GRAS (generally regarded as safe) or listed by chemical name in the Code of Federal Regulations (under 21 CFR 178.3570 and elsewhere) may be used. H2 lubes and greases are in less restrictive category. It may be used where there is no possibility of food contact, such as closed gearboxes and switches. Additive concentrations are not controlled but should not contain any toxic compounds, no heavy metals and any carcinogenic or mutagenic (TOCCI, 2003).

Main Research: Dr Yeong Shoot Kian

TT No. 247: Palm Esters for Lubricant

Norsuzaini — Mon, 17 Feb 2020 14:14:09 +0000

Natural oils and fats have been extensively used as lighting fuel or as lubricating oils and greases until the middle of 19th century. After that, mineral oil takes over. At present, about 90% of the lubricants use mineral oil as their base fluid. In the recent years, due to the pressure of environmental legislation and the demand for sustainable energy, has led to the growing interest for bio-based lubricants. It is estimated that the bio-based lubricant will grow 10% to 15% in the next five years in the European Union. Vegetable oil itself is an excellent lubricant. It has good load-carrying ability, a low coefficient of friction, a low evaporation rate, less flammable than mineral oil and the viscosity does not change much with temperature. Above all, it is inherently non-toxic and biodegradable. The disadvantages of vegetable oils are poor thermal, oxidation and hydrolytic stability. For these reasons, these oils may only be used in the less severe applications.

Main Research: Dr Yeong Shoot Kian

TT No. 246: Niki Vitarose Foundation SPF 12

Norsuzaini — Mon, 17 Feb 2020 14:13:10 +0000

Liquid foundation is pigment dispersed in an emulsion system. Nowadays coated pigments are commonly used in most colour cosmetics. It has shown good properties in terms of easy application, well distribution onto the face, and colouring effect (Hollenberg, 2002). Besides the pigment, other raw materials incorporated in a liquid foundation are fillers, rheological modifiers, UV filters and active ingredients. In this technology, a liquid foundation enriched with vitamin E, collagen, and a combination of organic and inorganic UV filters is formulated for niche market. The UV filters act as preventive agent against photo aging, vitamin E plays an important role as antioxidant against destroyed elasticity tissue and collagen is a powerful moisturizing agent for the external layers of the epidermis, increasing cutaneous tonicity and elasticity.

Main Research: Dr Zahariah Ismail

TT No. 245: Niki Anti-Fatigue Bath & Shower Gel

Norsuzaini — Mon, 17 Feb 2020 14:12:21 +0000

NIKI Anti-fatigue Bath & Shower Gel is formulated with mild surfactants enriched with vegetable-based protein and ginseng extract. It also contains a skin NMF (natural moisturizing factor). The NMF together with the protein provide the conditioning and moisturizing effect to the skin, while ginseng, well-known in Chinese medicine, activates the blood circulation as well as nourishes and stimulate cutaneous cells hence helps to freshen and stimulate the body from fatigueness. The cleaning power and foam characteristics of NIKI Anti-fatique Bath & Shower Gel in comparison with the commercial samples were carried out at 0.1% concentration with deionized water and 50 ppm water hardness at room temperature.

Main Research: Pn. Rosnah Ismail

TT No. 244: Niki UV Defence Face Cream

Norsuzaini — Mon, 17 Feb 2020 14:11:41 +0000

NIKI Sunscreen Lotion is formulated to contain physical and chemical sunscreen agents to provide the protection against both UVA and UVB radiation. Since exposure to UV light can also cause the skin to feel dry and taut, moisturizers are added to help to reduce or reverse the appearance of dryness and relieve the tautness of the skin. The presence of a combination of chemical and physical sunscreen agents in NIKI Sunscreen Lotion provides, by in vitro method (Rosnah, 2002), a Sun Protection Factor (SPF) of 25 with good UVA protection. While the presence of a skin natural moisturizing factor (NMF) in the form of natural lactates provides a significant moisturizing effect to the skin. Hence, NIKI Sunscreen Lotion is a 2-in-1 functionality product that provides protection against UV radiation, at the same time moisturizes the skin.

Main Research: Pn. Rosnah Ismail