(MPOB Transfer of Technology)
Our research shows that high levels of tocotrienols in the breast were associated with lower incidence of breast cancer. Oral administration of tocotrienols however ends up with poor uptake into the blood. We have therefore developed an alternative method of delivering tocotrienols to the breast via transdermal application. Main Research: Dr. Kalanithi Nesaretnam
MPOB-HIE is formulated with 100% Malaysian refined, bleached and deodorized (RBD) palm products. It is scientifically designed and formulated to replace crude palm oil (CPO) in the manufacture of total mixed rations (TMR) for finisher broilers. Main Research: Dr. Osman Atil
MPOB-HIE is a high fat energy feed ingredient made from refi ned palm oil products, meant for replacing crude palm oil (CPO) in formulating total mixed rations (TMR) for starter broilers. Main Research: Dr. Osman Atil
The solid fat content (SFC) is a major concern in food applications, and is generally considered the fingerprint of oils and fats to characterize the physical and sensory properties of foods such as spreadability, texture, firmness and mouth-feel. Knowing the SFC would be useful for formulating new products and also for authenticating the oil and fat. … Read more
The benefits of monounsaturated and polyunsaturated fatty acids in reducing blood cholesterol are well known. Unsurprisingly, the present trend is towards less saturated and higher monounsaturated fatty acids in the fats consumed. Based on Steps I and II of the American Heart Association (AHA) diet, a composition of < 7% saturated, up to 10% polyunsaturated … Read more
Solid fats/shortenings are produced as substitutes for solid animal fats, especially lard. In North America, cottonseed oil was converted to shortening to replace lard in the 1890s. Soyabean oil did not become a major ingredient in shortening until the late 1930s. Now, partially hydrogenated cottonseed oil and soyabean oil have been used to produce shortenings in … Read more
A trans-free and low saturated palmbased packet margarine was formulated. The product was consistent, yet soft and spreadable on bread at refrigerator temperature (5°C-10°C). However, as with other soft margarines, it becomes soft and oily after being left at > 30°C for more than 1 hr. Margarines containing < 33% total saturated fatty acids (SAFA) and … Read more
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