Palm mid fraction (PMF), a co-product from fractionation has been established as a major confectionery fats, usually after modification process. Second fractionation process becomes a common activity in the refineries for producing palm olein with iodine value higher than 58. This is to ensure longer clarity life of palm olein on supermarket shelf and in temperate countries. PMF contains high percentage of sn-1, 3-dipalmitoyl-2-oleoyl-glycerol (POP), triacylglycerol (TAG) type.
Main Researcher: Dr. Miskandar Mat Sahri