Senarai Teknologi 2017 – Pemindahan Teknologi MPOB

TT No. 626: Palm Oil-based Structural Fat with High Oil Binding Ability

Norsuzaini — Sat, 15 Feb 2020 07:09:56 +0000

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 of liquid oils. Hydrogenation results in the formation of trans fatty acids which has adverse health effects (Pande and Akoh, 2013). Palm oil fractions are highly recommended to replace trans fats in margarine formulations, as it is cost efficient, easily available, has high solid fat content (avoiding hydrogenation), high oxidative stability (long shelf life), and contributes to structural hardness (Pande and Akoh, 2013). Palm solid fraction might be appropriately blended and interesterified with liquid oils in order to modify the physical characteristics of the mixture to meet the functional properties and the quality required for margarine preparation (Sellami et al., 2008).

Main Researcher: Dr. Sivaruby Kanagaratnam
Email: sivaruby@mpob.gov.my

TT No. 625: Palm-based Multipurpose Liquid Creamer

Norsuzaini — Sat, 15 Feb 2020 07:08:40 +0000

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 creamer, e.g., milk/milk powder, evaporated milk and dairy-based coffee creamer. The dairy-based creamer, however, has nutritional shortcomings, i.e., it contains cholesterol (Pordy, 1994). One cup of whole milk, low-fat milk and non-fat milk contains 33 mg, 10 mg and 4 mg of cholesterol, respectively.

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

TT No. 624: Healthy Snack Bar Fortified with Palm Tocotrienol Rich Fraction (TRF)

Norsuzaini — Sat, 15 Feb 2020 07:07:18 +0000

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 other functional ingredients. In the production of healthy snack bars, a binding agent which consist of fats, sweeteners and stabiliser is used to bind the dry ingredients and transform the dry ingredients into a bar.

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

TT No. 623: Palm Tocotrienol Rich Fraction Chewable Tablet

Norsuzaini — Sat, 15 Feb 2020 07:06:06 +0000

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 designed for children who have difficulty in swallowing and persons who dislike swallowing tablets or any solid supplements (Patil et al., 2012). A good chewable tablet must have smooth texture upon disintegration, pleasant taste and does not leave a bitter or any other unpleasant taste in the mouth upon or after consumption. Ideally, upon chewing, the chewable tablet is broken down in the mouth and instantly releases its ingredients and therefore, the active ingredients can be absorbed faster in the stomach, as it does not have to be disintegrated in the stomach (Patel et al., 2011).

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

TT No. 622: Palm Mid Fraction (PMF)- based Fat in Ice Confection Formulation

Norsuzaini — Sat, 15 Feb 2020 07:05:10 +0000

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 Isa
Email: wros@mpob.gov.my

TT No. 621: High Purity Palm Polyol Ester for Lubricants

Norsuzaini — Sat, 15 Feb 2020 07:04:14 +0000

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 oil for lubricant must have a high level of monounsaturated but low levels of saturated and polyunsaturated fatty acids (Harold, 1997). In view of that, the development of specialty esters using palm-based material was further investigated. Palm-based esters are molecules similar to natural oils, but exhibit a much better thermal, oxidative and hydrolytic stability as well as cold temperature fluidity without sacrificing much of its good properties as lubricant.

Main Researcher: Zulina Abdul Maurad
Email: zulina@mpob.gov.my

TT No. 620: Palm-based Biosurfactant from Fermentation

Norsuzaini — Sat, 15 Feb 2020 07:03:00 +0000

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 of a high value added biobased surfactant namely sophorolipid.

Main Researcher: Dr. Abdul Rashid Yatim
Email: arashidy@mpob.gov.my

TT No. 619: Highly Digestible Palm Kernel Cake (PKC) for Animal Feed

Norsuzaini — Sat, 15 Feb 2020 07:01:14 +0000

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 crude palm kernel oil (CPKO) is extracted using a mechanical process (screw press).

Main Researcher: Rohaya Mohamed Halim
Email: rohaya@mpob.gov.my

TT No. 618: Bio-Compressed Natural Gas (Bio-CNG) Production from Palm Oil Mill Effluent (POME)

Norsuzaini — Sat, 15 Feb 2020 06:59:37 +0000

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 typical uses of the captured biogas are for heat and electricity generation either for mill consumption or grid connection. Biogas can be further upgraded to produce high quality gaseous fuel i.e. bio-compressed natural gas (Bio-CNG).

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

TT No. 617: Production of Sandwich Panelboard from Oil Palm Trunk

Norsuzaini — Sat, 15 Feb 2020 06:57:51 +0000

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 of timber for products that are traditionally made from wood.

Main Researcher: Dr. Anis Mokhtar
Email: nitar@mpob.gov.my