(MPOB Transfer of Technology)
Solid fats are used as hardstocks to develop a widespread range of structuring agents in food formulations (Omonov et al., 2010). Palm solid fractions are natural solid fats which provide improved stability for many types of food that require solid fat functionality (Pande and Akoh, 2013). Traditionally, solid fat in margarine is obtained by hydrogenation … Read more
The function of a creamer which is available either in powder and liquid form, is to impart a desirable cream-like flavour, body and texture to foods and beverages to which it is added. The most widely and frequently used creamer for beverages, especially coffee which is a heavily consumed drink in the world, is dairy-based … Read more
Snack bars are ready to eat food bars which consist of various cereals, nuts, seeds or dried fruits as the major ingredients. They are portable snacks that can provide energy during the day. Snack bars can be formulated to contain high energy, high protein and high fibre. Snack bars can also contain vitamins, minerals and … Read more
Chewable tablets are a convenient alternative to conventional tablets. They have the great advantage of not requiring water, which means that they can be taken at any time and in any place and are palatable. The chewable tablet is formulated to disintegrate in the mouth smoothly either with or without chewing. Chewable tablets are specially … Read more
Ice confection is made by frozen preparation of water with other food ingredients. The other food ingredients are from milk or milk products, vegetable fat, sugar, colouring, flavouring and food conditioner (Malaysian Food Act 1983 and Food Regulation, 1985). Main Researcher: Wan Rosnani Awg IsaEmail: wros@mpob.gov.my
Palm based oleochemicals are suitable to be used as feedstock to produce a base oil lubricant (Yeong et al., 2010). Palm oil possesses good inherent properties, which are desirable for lubricants, but it is limited by its poor low temperature fluidity. Palm oil properties can be improved in the areas of processing technology. The ideal … Read more
Palm-based sophorolipid biosurfactant production is a two-stage bioprocess where sophorolipids are mainly produced after a first stage of growth, ending because of nitrogen limitation. We report here a pilot scale production of palm-based sophorolipid biosurfactant which we believe would be a promising starting point for the expansion of biotechnology applications of palm oil via production … Read more
Palm kernel (PK) consignments to the kernel crushing plant (KCP) usually have high dirt & shell content ranging from 6% to 11% (Rohaya et al., 2002). Conventional processing of such consignments produces palm kernel cake (PKC) with high shell (>12%) and crude fibre (>18%) content. PKC is a nutritious by-product generated from PK after the … Read more
Biogas is a renewable energy resource generated from the anaerobic decomposition of palm oil mill effluent (POME). In 2016, it was estimated that 55.80 million tonnes of POME and 1562 million m3 of biogas were generated from 85.84 million tonnes of fresh fruit bunches (FFB) processed in 456 palm oil mills nationwide (MPOB, 2017). The … Read more
The physical properties such as moisture content and density of oil palm trunk (OPT) vary in radial direction with tree height (Lim and Gan, 2005). This must be considered in the processing and manufacturing of composite panel board from oil palm trunk (OPT). If these disadvantages could be addressed, the OPT could complement the use … Read more