Senarai Teknologi 2016 – Pemindahan Teknologi MPOB

TT No. 608: Palm Mid Fraction (PMF)-Based Bakery Fat

Norsuzaini — Mon, 17 Feb 2020 00:39:55 +0000

Palm mid fraction (PMF), a co-product from fractionation has been established as a major confectionery fats, usually after modification process. Second fractionation process becomes a common activity in the refineries for producing palm olein with iodine value higher than 58. This is to ensure longer clarity life of palm olein on supermarket shelf and in temperate countries. PMF contains high percentage of sn-1, 3-dipalmitoyl-2-oleoyl-glycerol (POP), triacylglycerol (TAG) type.

Main Researcher: Dr. Miskandar Mat Sahri
Email: miskand@mpob.gov.my

TT No. 607: Frozen Cream Puff

Norsuzaini — Mon, 17 Feb 2020 00:36:37 +0000

Frozen cream puff has been widely commercialised especially in the USA, European countries and Japan. It is one of the popular ready-to-eat food products in these countries. However, frozen cream puff is almost non-existing in Malaysian market. Cream puff (Figure 1) is usually baked and consumed on the same day. On the shelf, it is stored in the chiller or refrigerator for up to 24 hr. Shelf-life of the cream puff shells can be extended by freezing. Baked cream puff shells can be frozen for 6 to 12 months in a plastic freezer bag.

Main Researcher: Rafidah Abd Hamid
Email: rafidah@mpob.gov.my

TT No. 606: Palm Mid Fraction-Based Hardstock for Cold-Spreadable Table Margarines

Norsuzaini — Mon, 17 Feb 2020 00:33:22 +0000

In the production of table margarine, it is important that the oil blend has the right solid fat content (SFC) profile, β’ crystal stability as well as possesses manageable crystallisation rate in order to obtain a good quality table margarine with the desired physical and organoleptic properties, e.g., good spreadabilility and firmness at refrigeration and usage temperature, glossy appearance, and good mouth feel and flavourrelease (www.walterrauag; www.unimills.com).

Main Researcher: Noor Lida Habi Mat Dian
Email: nlida@mpob.gov.my

TT No. 605: Palm Mid Fraction-Based Hardstocks for Cake Margarines

Norsuzaini — Mon, 17 Feb 2020 00:29:54 +0000

Cake margarine provides lubrication, improve palatability (tenderness or shortness) and good taste to cakes. In the production of cake margarine, it is important that the oil blend has the right solid fat content (SFC) profile, β’ crystal stability as well as possesses manageable crystallisation rate.

Main Researcher: Noor Lida Habi Mat Dian
Email: nlida@mpob.gov.my

TT No. 604: Santan Sawit Plus

Norsuzaini — Mon, 17 Feb 2020 00:23:12 +0000

Santan Sawit was first introduced by the Malaysian Palm Oil Board (MPOB) as a novel product in 2008 (Zaida et al., 2008; 2012). It was prepared as an alternative to the traditional coconut santan. Santan Sawit is ready-to-use and in great demand in domestic market. The product is popular to consumers and marketed in local hypermarkets and other retailers.

Main Researcher: Dr Zaida Zainal
Email: zaida@mpob.gov.my

TT No. 603: Water Soluble Oil Palm Leaves (Opal) Polyphenol Powder

Norsuzaini — Mon, 17 Feb 2020 00:15:11 +0000

Globally, approximately 164 million tonnes of dry mass of oil palm fronds are produced each year (Sauvant et al., 2015). At present, oil palm leaves are used as fodders or left to decompose in the field.

Main Researcher: Dr Halimah Muhamad
Email: halimah@mpob.gov.my

TT No. 602: Metal-Incorporated Polyester Polyol as Anti-Microbial Agent for Coating Applications

Norsuzaini — Mon, 17 Feb 2020 00:13:52 +0000

The transformation of agriculturalbased economy to an industrial-based economy in Malaysia has driven the growth of downstream oleochemical industries. Many derivatives from palm-based oleochemical materials have been aggressively produced and examined for their potential applications. One of which is polymer materials that have vast applications in the pharmaceutical, cosmetic, personal care, detergent and chemical industries. ... Read more

TT No. 601: New High Functionality Polyol Based on Palm Olein

Norsuzaini — Mon, 17 Feb 2020 00:12:33 +0000

Polyols are prepared from unsaturated vegetable oils by introducing hydroxyl groups at the position of double bonds (Narine et al., 2007). Hydroxyl groups can be introduced in many ways, resultingin different polyol structures, which when converted to polyurethane (PU), impart different properties to the final product (Lin et al., 2007). Primary hydroxyl groups in polyols are desirable as they undergo rapid polymerisation processes and their compositions greatly influence the physical properties of the polymeric articles (Narayan et al., 2006).

Main Researcher: Arniza Mohd Zan
Email: arniza@mpob.gov.my

TT No. 600: New Polyols Based on Palm Oil Derivatives and Tetrahydrofuran

Norsuzaini — Mon, 17 Feb 2020 00:11:15 +0000

Global consumers are increasingly concerned with environmental issues and this has encouraged industries to introduce environmental-friendly products (Ragauskas et al., 2006). One of such industries that is adopting the ‘green’ movement is the polyol and polyurethane (PU) industries, where polyol producers and scientists worldwide have been actively producing polyols from renewable feedstock such as palm oil and soyabean oil (Desroches et al., 2012).

Main Researcher: Hoong Seng Soi
Email: sengsoi@mpob.gov.my

TT No. 599: Improved Palm-Based Microemulsions as All Purpose Liquid Cleaners

Norsuzaini — Mon, 17 Feb 2020 00:09:44 +0000

Microemulsions are normally isotropic (or clear), very small in droplet size (<100 nm), low in viscosity and are thermodynamically stable solu-tions. However, the ordinary emulsions appear as milky white dispersions with higher viscosity, droplet size of >0.5 µm and are only kinetically stable. Thus, the properties of microemulsion systems have attracted many researchers, formulators, manufacturers and the end-users to carry out studies on how to apply the system in producing high value-added products

Main Researcher: Dr Ismail Ab Raman
Email: ismail@mpob.gov.my