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Orange spotting (OS) disease caused by Coconut Cadang-Cadang Viroid (CCCVd) variants in oil palm was discovered by Vadamalai et al. (2006). The CCCVd variants did not manifest in any outbreak as observed on coconut in the Philippines. It is only found on isolated palms in the planting blocks indicating no spread of the viroid (Sundram … Read more

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 HishamuddinEmail: elina@mpob.gov.my

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 , … Read more

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 … Read more

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 … Read more

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

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 … Read more

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, … Read more

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

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, … Read more