Senarai Teknologi 2015 – Pemindahan Teknologi MPOB

TT No. 586: Tocotrienol and Curcumin Enriched Transdermal Cream

Norsuzaini — Mon, 17 Feb 2020 01:43:18 +0000

A topical fluid or cream formulation wherein the main ingredient is tocotrienol, and curcumin is added to enhance the anti-cancer effects of tocotrienols. The composition is useful for the treatment or prevention of a cancer, a tumour or an inflammatory disorder, particularly breast cancer.

Researcher: Dr Kanga Rani Selvaduray
Email: krani@mpob.gov.my

TT No. 585: Tocotrienol and Curcumin Enriched Health Supplement in Capsules for Oral Consumption

Norsuzaini — Mon, 17 Feb 2020 01:42:16 +0000

A fluid formulation wherein the main ingredient is tocotrienol, and curcumin is added to enhance the anti-cancer effects of tocotrienols. The composition is useful for the treatment or prevention of a cancer, a tumour or an inflammatory disorder, particularly breast cancer.

Researcher: Dr Kanga Rani Selvaduray
Email: krani@mpob.gov.my

TT No. 584: Chocolate Spread with Tocotrienols

Norsuzaini — Mon, 17 Feb 2020 01:41:22 +0000

Lipid oxidation is a major cause of quality deterioration in fat-containing food products. The oxidised fat can cause changes in quality characteristics of food, such as taste, texture and shelflife, which leads to undesirable off-flavours. In order to avoid deterioration, chemical-based antioxidants, such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ), are commonly used. Antioxidants are compound that inhibit the oxidative process and delay lipid oxidation. Concerns about the safety of synthetic antioxidant have lead to more research on natural sources of antioxidants (Shahidi and Ying, 2004). Some natural antioxidants have been found effective against auto-oxidation and these include carotenoids, citric acid, ascorbic acid and vitamin E among others (Carelli et al., 2005).

Researcher: Salmi Yati Shamsudin
Email: salmiy@mpob.gov.my

TT No. 583: Palm-based Mayonnaise

Norsuzaini — Mon, 17 Feb 2020 01:40:26 +0000

Mayonnaise is a whippable emulsion containing vegetable oil as the dispersed phase and an aqueous continuous phase, and is made of egg yolk, vinegar, salt, sugar and spices. It is served with sausages, burger patties, chips and salads as food flavouring and to stimulate the appetite for a starter meal. The oil content in mayonnaise is more than 60% [Malaysian Food Act and Regulation, 1983 (2010)] and this contributes to lubricity and the creamy texture of the product.

Researcher: Wan Rosnani Awg Isa
Email: wros@mpob.gov.my

TT No. 582: High Performance Puff Pastry Margarine

Norsuzaini — Mon, 17 Feb 2020 01:39:35 +0000

Puff pastry is distinguished by its laminated structure with large air pockets between the layers. This structure is made up of many layers of dough sandwiched between several layers of fat. During the baking process, water content in the dough forms steam that gives leavening power to the laminated dough to rise. Puff pastry is prepared by repeatedly folding a layer of fat and a layer of dough with a well-developed gluten network so that the baked product has a puffed and flaky structure (Padmore, 1994).

Researcher: Wan Nurul Fatihah Wan Yaacob

TT No. 581: Palm-based Materials for Encaustic Painting Medium

Norsuzaini — Mon, 17 Feb 2020 01:38:55 +0000

Painting is the practice of applying paint, pigment, colour or other medium to a surface (support base). The medium is commonly applied to the base with a brush but other implements, such as knives, sponges, and airbrushes can also be used depending on the type of works. Different type of paints (such as oil paint, acrylic paint, watercolour, encaustic paint, pastel, ink, etc.) are usually identified by the medium that the pigment is suspended or embedded in, which determines the general working characteristics of the paint.

Researcher: Dr Lim Wen Huei
Email: limwen@mpob.gov.my

TT No. 580: Purification of Palm-based Crude Dihydroxystearic Acid

Norsuzaini — Mon, 17 Feb 2020 01:38:02 +0000

Currently, the hydroxy acid provided by nature is ricinoleic acid which is obtained from castor oil. This oil is not available in Malaysia and studies were initiated to produce similar compound by other means.

Researcher: Zulina Abd Maurad
Email: zulina@mpob.gov.my

TT No. 579: Conversion of Methyl Ester Sulphonates (MES) from Paste to Powder using Closed Loop Spray Dryer

Norsuzaini — Mon, 17 Feb 2020 01:37:00 +0000

Methyl ester sulphonates (MES) are anionic surfactants that had been extensively studied and formulated since 1950. MES type of anionic surfactants are used as the primary surfactants in powder and liquid laundry detergents as well as in dish washing liquids. MES can be produced from palm methyl ester which is subjected to sulphonation, bleaching, neutralisation, drying, flaking/needle and milling processes. The final product is in the form of flakes or the MES flakes grounded to powder. MES-based powder detergent is prepared either by mixing MES powder with builder-and-filler ingredients or by spray drying the MES slurry with builder-and-filler.

Researcher: Zulina Abd Maurad
Email: zulina@mpob.gov.my

TT No. 578: Palm Kernel Meal-based Broiler Starter and Finisher Formulations (BR1501)

Norsuzaini — Mon, 17 Feb 2020 01:32:36 +0000

The poultry industry has contributed greatly to the agricultural sector, especially towards animal protein production. It contributes to the country’s economy and also to the well-being of the population. Feed cost is the most important factor for determining profitibility in the poultry industry as it accounts for 70% of the total cost of production. The relatively high cost, attributed mainly to expensive feed, and market liberalisation under WTO arrangements, as well as consumer demand for quality livestock. The demand for livestock products as a source of high quality protein and safe food is expected to rise with increases in population and per capita income.

Researcher: Wan Nooraida Wan Mohamed
Email: wannooraida@mpob.gov.my

TT No. 577: Improved Process for the Production of Low-ash Empty Fruit Bunch Pellet

Norsuzaini — Mon, 17 Feb 2020 01:30:04 +0000

The use of oil palm biomass, in particular empty fruit bunch (EFB) as a source of renewable energy (RE) provides an alternative long-term approach in reducing dependency on fossil fuel and environmental impact. Raw EFB is abundant in palm oil mills. It is known for its high moisture content (>65%) and bulky, leading to low energy content, thus contributing to logistics, storage and handling problems. This has limited its potential use for direct energy applications. Pelletisation is one of the solutions to improve its physical characteristics for value-added applications. However, this process faces challenges such as high ash content and is energy intensive.

Researcher: Nasrin Abu Bakar
Email: nasrin@mpob.gov.my