TT No. 664: Palm-Based Lassi

Palm-based lassi is more cost-effective and its production is less time consuming compared to fermented lassi. The physicochemical properties of palm-based lassi i.e. pH, titratable acidity, viscosity and Brix, are comparable to that of commercial lassi. The sensory evaluation of palmbased lassi showed higher preferences than the commercial lassi. Main Researcher: Nur Haqim IsmailEmail: nurhaqim.ismail@mpob.gov.my

TT No. 663: Palm-Based Spreadable Cream Cheese

The invention is a palm-based spreadable cream cheese produced using direct acidification technique. Cost-effective and less time-consuming direct acidification technique does not require starter cultures. Palm-based spreadable cream cheese has comparable physical characteristics to the commercial cream cheese. Main Researcher: Nur Haqim IsmailEmail: nurhaqim.ismail@mpob.gov.my

TT No. 659: Bio-Based Rigid Polyurethane Foam As Insulation Materials

Insulation material from palm-based polyol with lower thermal conductivity value offered a better alternative to the commercial insulation products. The bio-based polyol in this study was produced from renewable and sustainable raw materials. Main Researcher: Srihanum AdnanEmail: srihanum@mpob.gov.my

TT No. 658: Palm-Based Plasticiser

The process for Palm-flexi Chem has been filed for patent (PI 2016702567). The product fulfilled the industrial standard quality requirement. Palm-flexi Chem and DOP as control have been formulated into plasticiser. Main Researcher: Zulina Abd MauradEmail: zulina@mpob.gov.my