Senarai Teknologi 2018 – Pemindahan Teknologi MPOB

TT No. 651: Palm Kernel Oil Reference Materials For Slip Melting Point And Iodine Value

Norsuzaini — Fri, 14 Feb 2020 15:10:29 +0000

Palm kernel oil (PKO) is a lauric-type oil originating from the kernel of the oil palm fruit, Elaeis guineensis Jacq. The oil can be further fractionated into two distinct products, namely palm kernel olein (PKOL) and palm kernel stearin (PKST).

Main Researcher: Dr. Elina Hishamuddin
Email: elina@mpob.gov.my

TT No. 650: Reference Material For Tocols Analyses

Norsuzaini — Fri, 14 Feb 2020 15:09:20 +0000

Tocols (collectively known as vitamin E) comprises of tocopherols (T), tocomonoenol (T1 ) and tocotrienols (T3 ), each of which has four isoforms; α-, β-, γ- and δ- (Goh et al., 1985; Choo et al., 1999, 2005). Six of these tocols are found in palm oil, namely; α-T, α-T1 , α-T3 , β- T3 , γ- T3 and δT3 (Goh et al., 1985; Ng et al., 2004a, b). Together, they amounted to 700 – 1000 ppm in crude palm oil (CPO) constituted as shown in Table 1 (Goh et al., 1985; Ng et al., 2004a, b).

Main Researcher: Dr. Ng Mei Han
Email: meihan@mpob.gov.my

TT No. 649: Palm-Based Liquid Shortening For Moon Cake Crust

Norsuzaini — Fri, 14 Feb 2020 15:08:15 +0000

Liquid shortening as the name implies, has both liquid and shortening properties. It can be used directly in the continuous production line for cake or bread. Liquid shortening is mainly made from liquid oil with a small amount of emulsifier and carotene. This is used in the manufacturing of moon cake crust. Most liquid shortenings in the Chinese market are made of soyabean oil because of its liquid form. MPOB has successfully developed liquid shortening using palm super olein

Main Researcher: Niu Yueting

TT No. 648: Palm-Based Plant Protein Beverage

Norsuzaini — Fri, 14 Feb 2020 14:52:11 +0000

Financially independent and with a high level of food sophistication, Chinese urbanites are willing to pay a premium for healthy foods and drinks. Plant protein beverage is one of the health drinks in China. This plant protein beverage contains beans and nuts. It is rich in protein and essential nutrients, minerals and etc. Compared with animal protein beverage which predominantly contains milk, plant protein beverage has higher unsaturated fatty acid and lower cholesterol. It has a positive health benefit in preventing vascular sclerosis and diabetes (Cao, 2009).

Main Researcher: Hu Mingming

TT No. 647: Palm-Based Mung Bean Cake

Norsuzaini — Fri, 14 Feb 2020 14:51:15 +0000

The mung bean (Vigna radiata), also known as green bean, is a plant species in the legume family. Mung is normally ground into flour and processed into bean cake. The mung bean cake is a traditional snack in China. It is consumed as a delicacy in many parts of China

Main Researcher: Ma Yinhui

TT No. 646: Palm-Based Bakery Release Agent

Norsuzaini — Fri, 14 Feb 2020 14:50:07 +0000

Bakery release agent is widely used for bakery and confectionary applications. Its main function is to help release bakery products from the mould after production. Traditionally, release agents used in bakeries are mainly made of fats or oils (animal or vegetable) and in the recent years, certain additives such as lecithin, silica and cereal flour are used to improve the performance of the bakery release agents. MPOB has successfully developed palm-based bakery release agent. Two palm-based release agents were formulated i.e. water-free release agent and oil-in-water (O/W) type of release agent.

Main Researcher: Niu Yueting

TT No. 645: Palm-Based Specialty Oil For Frozen Chinese Dough

Norsuzaini — Fri, 14 Feb 2020 14:47:53 +0000

Frozen dough is an important product for in-store bakery and food service operations. It retains the flavour as fresh bread dough and easy to use. However, it has to be thawed first before it can be used. Frozen dough dominates the food market covering sectors such as supermarkets, restaurants, institutions and catering businesses. In China, bakery industry is growing rapidly with an annual throughput of 1.6 million tonnes of bakery products.

Main Researcher: Ji Min

TT No. 644: Development Of Palm Mid Fraction (PMF) Based Trans Free Chocolate Coating For Dry Cake

Norsuzaini — Fri, 14 Feb 2020 14:45:42 +0000

A chocolate coating for cake using PMF and palm kernel oil products was successfully developed. PMFbased trans-free chocolate coating achieves the quality that matches the commercial products in terms of palatability and physical appearance, with even better stability. This PMF-based chocolate coating will not only bring down the cost of the product but also reduce ... Read more

TT No. 643: Palm Phytonutrient Mixtures For Foods And Beverages

Norsuzaini — Fri, 14 Feb 2020 14:44:33 +0000

Palm vitamin E, tocotrienol rich fractions (TRF) and palm carotene are added to enhance the nutritional value of foods and beverages (F&B). TRF is an extract of palm oil consisting of 25% alpha tocopherol (α-TCP) and 75% tocotrienols. TRF supplementation protects against oxidative DNA damage and has been shown to possess potent antioxidant, anti-inflammatory, anticancer, neuroprotection and cholesterol lowering activities.

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

TT No. 642: Specialty Fat For Non-Hydrogenated Soft Spread

Norsuzaini — Fri, 14 Feb 2020 11:36:33 +0000

Oils and fats are major ingredients of margarine. Palm oil being the most versatile oil is becoming an important raw material and the choice for producing margarine and shortening. However, high percentage of non-hydrogenated palm oil and palm stearin have been found to possess postcrystallisation which is not favourable in margarine and shortening. The post-crystallisation might be due to the transformation of beta prime to beta form of crystal networking after texturisation.

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