Senarai Teknologi 2007 – Pemindahan Teknologi MPOB

TT No. 378: A Transdermal Tocotrienol Breast Cream

Norsuzaini — Tue, 18 Feb 2020 07:43:14 +0000

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

TT No. 377: Improved MPOB-HIE in Broiler Finisher Feed

Norsuzaini — Tue, 18 Feb 2020 07:42:47 +0000

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

TT No. 376: Improved MPOB-HIE in Broiler Starter Feed

Norsuzaini — Tue, 18 Feb 2020 07:42:20 +0000

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

TT No. 375: Palm Oil Standard Reference Materials for Determination of Solid fat Content

Norsuzaini — Tue, 18 Feb 2020 07:41:45 +0000

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. Due to the importance of characterization of oils and fats, the consistency of measuring the SFC is crucial in ensuring the quality of the products. Reliable SFC measurement is made by using standard reference materials (SRMs) as benchmarks. The SRMs provide the essential references by which the analysts can compare their results. However, the unavailability of SRMs from palm oil products has prompted the Malaysian Palm Oil Board (MPOB) to conduct certification programmers and produce such SRMs for use by industries and laboratories.

Main Research: Azmil Haizam A. Tarmizi

TT No. 374: High Oleic Palm-Based Products

Norsuzaini — Tue, 18 Feb 2020 07:41:12 +0000

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 and up to 15% monounsaturated fatty acids is recommended. According to Dupont (1989), many health associations recommend an average diet with 30% of the calorie intake as fat, made up of less than 10% saturated, 8%-10% polyunsaturated and the remainder monounsaturated. The major monounsaturated fat in diet is oleic acid. Palm oil contains about 40% oleic acid. Therefore, to promote palm products, increasing its oleic acid content is advantageous. This transfer of technology is about the production of high oleic palm oil (HOPO) and its fractionated products, high oleic palm olein (HOPOo) and high oleic palm stearin (HOPOs). Increasing the unsaturated fatty acids would improve the physical properties as well as the nutritional aspects of these oils.

Main Research: Mohamad Roddy Ramli

TT No. 373: Palm-Based Solid Fat For Frying

Norsuzaini — Tue, 18 Feb 2020 07:40:37 +0000

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 the USA with domestic consumption in 2004 of around 3.85 million tonnes. However, the partially hydrogenated shortenings contain transfatty acids (up to 43%) and palm-based shortenings are advantageous in being trans-free. Solid fats/shortenings can be tailor-made for particular applications. The most common is multipurpose solid cooking fat for frying. The solid cooking fat/shortening is also used in cakes, biscuits, cream fi llings, pastries and bread. Frying is widely used by both the food industry and household consumers. Fats and oils have unique properties that add to the fl avour and mouthfeel of food, contributing to its palatability. Although palm olein is generally regarded as a superior frying medium, some fast food restaurants in Vietnam and Cambodia prefer a solid fat, especially lard. The selection of frying medium is influenced by a number of factors, including the product to be fried, type of fryer, shelf-life requirement, flavour and eating characteristics of the product.

Main Research: Dr. Muhamad Nor Omar

TT No. 372: Trans Free and Low Saturated Palm-Based Packet Margarine Formulation

Norsuzaini — Tue, 18 Feb 2020 07:40:09 +0000

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 zero trans-fatty acids (TFA) content are becoming the vogue with health conscious consumers. Although < 33% SAFA is not mandatory in many countries, the increasing consumer demand is forcing manufacturers to produce such products. The problem is that, reducing SAFA to < 33% will change the physical properties of the product. In margarine, SAFA contributes to the structure or body of the product by providing the solids content. Thus, reducing SAFA will weaken the structure. Soft margarines packed in tubs are not so affected by the reduction in total solids, but packet margarine will be greatly affected. Thus, the structure in the latter product should be provided instead by the crystal network developed during production of the margarine. The optimum processing conditions should therefore be used so that the product can be properly wrapped, yet, at the same time, maintain its softness for good spreadability.

Main Research: Miskandar Mat Sahri

TT No. 371: Trans Free Palm-Based Shelf Stable Margarine Formulation

Norsuzaini — Tue, 18 Feb 2020 07:39:41 +0000

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 tropical and hot regions. The current requirement in many countries for food products to be free of trans-fatty acids has led food formulators, especially those of margarines and shortenings, to switch to non-hydrogenated fats as raw materials, and interesterifi ed fats are one of the alternatives commonly used. Basically, this is to obtain a stock similar to hydrogenated oils, while liquid oils can be used to the maximum in the formulation.

Main Research: Miskandar Mat Sahri

TT No. 370: Palm-Based Trans Free Puff Pastr Margarine

Norsuzaini — Tue, 18 Feb 2020 07:39:12 +0000

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 without leavening agent and puffi ng of the dough is very much dependent on the performance of the laminating fat. Laminating fat is used to prepare a wide variety of products such as Danish pastry, croissants, turnerovers (chaussons), fruit tarts, strudels, pinwheels, pretzels and palmiers.

Main Research: K. Sivaruby

TT No. 369: Palm Blends for Temperate Climates

Norsuzaini — Tue, 18 Feb 2020 07:38:28 +0000

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 is an alternative to partial hydrogenation. Compared to other oils, palm oil and palm olein are excellent choices for food applications because they have good oxidative stability. However, their use in temperate countries as liquid oils is limited because they tend to crystallize and become cloudy at low temperature. Even palm superolein clouds during cold weather. There is nothing wrong with the oil, but consumers perceive a cloudy oil as a deteriorated product which they would not buy.

Main Research: Dr. Nor Aini Idris