Senarai Teknologi 2009 – Pemindahan Teknologi MPOB

TT No. 441: Palm Oil-based Adhesive for Fibre Board

Norsuzaini — Tue, 18 Feb 2020 08:38:29 +0000

In view of this limitation, MPOB has put in efforts to prepare a suitable palm oil-based polyol for CASE. The new polyol is made from oleic acid and glycerol, which are co-products of the palm kernel oil refinery and biodiesel plant, respectively. this new palm oil based polyol is known as a fatty acid based polyol (PolyMo), and it has been found to be suitable for formulation into PU for adhesives application.

Main Research: Hoong Seng Soi

TT No. 440: MPOB-Q-PKM™

Norsuzaini — Tue, 18 Feb 2020 08:37:59 +0000

The Malaysian Palm Oil Board Quality Palm Kernel Meal (MPOB-Q-PKM) is a new premium quality meal developed, improved and tested at the Energy Protein Center, MPOB Research Station in Keratong, Pahang. The raw materials comes from palm kernel (PK). The PK are especially selected, cleaned and processed and later subjected to grinding and solvent extraction. finely ground palm kernel turns into slurries. The slurries are filtered, and the residual paste is then subjected to solvent extraction. Less than 2% palm kernel oil (PKO) is left in the residual meal after solvent extraction. The meal is dried in an oven, during which time the residual hexane will be evaporated off. Finally, we have the product know as MPOB-Q-PKM.

Main Research: Dr Osman Atil

TT No. 439: MPOB-HIE as a High Energy Fat Supplement for Lactating Dairy Cows

Norsuzaini — Tue, 18 Feb 2020 08:37:31 +0000

MPOB-HIE is formulated from refined palm product together with a food-grade additive derived from palm oil. MPOB-HIE can be considered as supplemental fat which can play an effective role as an supplemental fat which can play an effective role as an integral parts of diary rations, especially during the early stages of lactation when the cow is in a energy- deficit situation. The benefits of adding MPOB-HIE to the early lactation ration are many, most importantly:

1) To decrease the heat load in the body during hot, humid weather, thereby allowing for higher intake of dry matter

2)To increase the energy density of the diet while maintaining the proper balance of forage to concentrate

3) To reduce the rate ad extent of body energy loss which, if excessive, results in a lowered milk yield, reproductive problems (delayed conception) and potential metabolic problems (fatty liver and ketosis.)

Main Research: Dr Osman Atil

TT No. 438: Hi-Oleic Soft Spread

Norsuzaini — Tue, 18 Feb 2020 08:37:01 +0000

Hi-Oleic soft spread is a soft spread high in oleic fatty acid (C18:1) content and low in saturated fats. It is formulated from palm oil and a soft vegetable oil which is high in oleic fatty acid. There is no hydrogenation process involved in formulating the product.

Main Research: Dr Miskandar Mat Sahri

TT No. 437: Palm-based Ghee-like Cooking Fat

Norsuzaini — Tue, 18 Feb 2020 08:36:33 +0000

This low in trans fat ghee-like cooking fat is formulated from palm fractions and other commercial fats. the ratio of its saturated, monounsaturated and polyunsaturated fatty acids is 4.4:3.7:1.0, an improvement to the ratio of natural ghee which is 25:8:1. The processing condition is unique and the product is spoon able in a tropical climate with temperature of 25C-28C without significant hardening or separating for more than six months. The product is very similar to natural ghee, both in consistency and appearance, and has a pleasant flavour, making it a very suitable medium for cooking and frying, particularly in countries in the tropics in West Asia.

Main Research: Dr Miskandar Mat Sahri

TT No. 436: Palm-based Trans Fatty Acid-free Biscuit Cream Fat

Norsuzaini — Tue, 18 Feb 2020 08:35:51 +0000

Cream sandwich cookies and crackers are popular snack biscuits in many parts of the world. In this catagory of biscuits, two identical pieces contain a layer of sweet or savory cream filling. A fat component is used in producing this biscuit cream and its content varies from 25% to 35% of the total cream. The fat component affects the processing and the stability of the biscuit cream as well as the taste and eating qualities of the biscuits.

Main Research: Sivaruby Kanagaratnam

TT No. 435: Palm-based Trans Fatty Acid-free Butter Oil Substitute

Norsuzaini — Tue, 18 Feb 2020 08:35:21 +0000

Butter oil substitute (BOS) is widely used in the bakery industry to replace the expensive diary-based butter oil. The functionality of BOS is similar to that of shortening, which is to ‘shorten’ or tenderize baked food (O’Brien, 1996). The unique characteristics of the BOS product compared to shortening are its strong butter flavour and a deep yellow colour. BOS is formulated mainly from combinations of animal fat and hydrogenated oils. Fats of animal origin contain cholestrol as the major sterol, which is normally considered to be of negative value in the diet (Jee, 2002).

Main Research: Sivaruby Kanagaratnam

TT No. 434: Non-lauric Fats for Creme Filling

Norsuzaini — Tue, 18 Feb 2020 08:34:52 +0000

Sandwich cookies occupy a significant place in the world market for biscuits. Soft filling creams are widely used for filling sandwich cookies. The cream is either sandwiched between the cookies or between the wafer sheets. Multiple layers of cream can also be sandwiched between wafers. Cream biscuits may also be enrobed with chocolate or other coatings. Cream fillings will enhance the palatability of biscuits and wafers. Among the popular brands are Oreo which is produced by Arnott’s Biscuits Holdings. The creams principally contain sugar, fat and flavoring. The fat in the filling cream usually falls in the range of 25%-40%. The fat is carefully selected to give the cream some specific characteristics such as quick setting, firm at usage temperature and no leakages out from the sandwich.

Main Research: Salmi Yati Shamsudin

TT No. 433: Palm-based Transparent Soap Slab

Norsuzaini — Tue, 18 Feb 2020 08:34:24 +0000

Transparent soap or glycerine soap technology for the past decades was based on tallow, coconut and castor oils as raw materials. With the expansion of the palm oil industry, coupled with comprehensive research and development (R&D), at the Malaysian Palm Oil Board (MPOB), the tallow and coconut portions of soap bases have been replaced with palm products. Palm oil is a well-known source of palmitic (C16-0) AMD stearic acids (C18-0) while palm kernel oil is rich in lauric (C12-0) and myristic acids (C14-0). The combination of C12-0, C14-0, C16-0 and C18-0 fatty acids contribute to efficient cleaning action, good solubility and foamability. In the case of opaque toilet soap, the tallow and coconut portions are compareable to palm oil and palm kernel oilm respectively.

Main Research: Muhammad Roddy Ramli

TT No. 432: Palm Oil-based Polyurethane for Automotive Compenant (Car Seat) – Part 2

Norsuzaini — Tue, 18 Feb 2020 08:33:43 +0000

Polyuretheanes are made from two basic raw materials: polyols and diisocyanates. A key advantage of polyretheanes is that specific parts and combinations of each chemical group can be chosen to create the desired end-products. The targeted applications for these end-products are numerous, the major ones being in automobiles, medicines, comfort mattresses, buildings, paints, coatings, adhesives and packaging materials. In addition, the chemistry of polyuretheanes allows for the synthesis of foams (flexible and rigid)or thermoplastic polymers, depending on their synthesis conditions. Flexible polyuretheanes foams are widely used, and their market segment is in excess of 40% of the total global urethane market, and is the single largest application for urethanes. Main sectors of application are the automotive and aircraft industries, in upholstered furniture and mattresses.

Main Research: Mohd Norhisham Sattar