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No.61 (December 2014) p7-11
Nasi Lemak Cooked with Palm-based Santan is Comparable to that Cooked with Coconut Santan
Rafidah Abd Hamid

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Introduction


Nasi Lemak Cooked with Palm-based Santan is Comparable to that Cooked with Coconut Santan

Santan is a Malay term for coconut milk. Santan is derived from the flesh of old coconuts. In recent years, there is high demand for coconut santan due to our increasing population and a higher standard of living among domestic consumers who prefer tastier food. At the same time, there is also high demand for fresh young coconut for drinks, etc. Thus, the domestic coconut production is not sufficient to fulfill both demands. Palm oil-based santan (hereafter referred to as palm-based santan) was developed as an alternative to coconut santan. Palm-based trans fat-free liquid santan has been in the market since 2010.

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No.61 (December 2014) p1-6
Synergy of Palm and Plant Extracts for Application in Cosmetics
Rosnah Ismail*; Zafarizal Aldrin A. Hasan* and Hazimah A. Hassan*

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Introduction


Synergy of Palm and Plant Extracts for Application in Cosmetics

Oleochemicals are chemicals derived from oils and fats; however, the term ‘natural oleochemicals’ often refers to oleochemicals derived from vegetable and animal oils and fats to differentiate them from ‘synthetic oleochemicals’, which are derived from petroleum. Oils/fats are triglycerides formed from one molecule of glycerol and three molecules of fatty acids. The reverse of this reaction, i.e. the hydrolysis of oils/fats to the corresponding fatty acids and glycerol, forms the basis of the oleochemical industry.

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No.60 (June 2014) p24-27
Offer for Technology Adoption of MPOB Modified Fractionation Programme for Increased Olein Yield
Chong Chiew Let* and Yeoh Chee Beng*

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Introduction


Offer for Technology Adoption of MPOB Modified Fractionation Programme for Increased Olein Yield

Are the fractionation plants in your organisation looking for ways to further improve your organization’s profit and operational efficiency from your fractionation process? If the answer is yes, then read on. It is a well known fact that palm oil, being a semi-solid oil at ambient temperature, can be fractionated to produce palm olein and palm stearin. Palm olein is used as a cooking oil while palm stearin finds uses in a number of edible applications which require a solid fat.



Keyword(s): PALM OLEIN; FRACTIONANTION ; YIELDS ; MPOB PUBLICATIONS


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No.60 (June 2014) p14-19
Palm-Derived Tocotrienols and Inflammatory Diseases
Zaida Zainal*

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Introduction


Palm-Derived Tocotrienols and Inflammatory Diseases

Diet plays a major role in the prevention of chronic non-communicable diseases (NCDs) including obesity, diabetes mellitus, cardiovascular diseases (CVD), hypertension and stroke, and some types of cancer. Extensive scientific investigation has been carried out on diets to discover the possible functional properties and in particular, the role of antioxidants in preventing degenerative diseases. One such antioxidant is vitamin E, which made up of two classes of compounds: Tocopherols (Toc) and tocotrienols (T3)(Figure 1). Palm oil is the richest source of natural tocotrienols (Palm-T3), an antioxidant that is several times more powerful than the tocopherols. This fat-soluble vitamin is in fact an essential nutrient for the body. There are four types of tocotrienols present in palm oil: namely α-, β- , γ- and δ-tocotrienol. Each individual tocotrienol has unique beneficial properties of its own. The Malaysian Palm Oil Board (MPOB) has produced individual tocotrienols from palm oil in high purity via green and environmental friendly processes (Han et al., 2004).



Keyword(s): PALM OIL; TOCOTRIENOLS ; HEALTH SUPPLEMENT ; ANTIOXIDANTS ; DIETARY SUPPLEMENTS ; MPOB PUBLICATIONS


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No.60 (June 2014) p10-13, 20-23
Versatility of Palm-based Oils for Industrial Frying
Azmil Haizam Ahmad Tarmizi* and Razali Ismail

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Introduction


Versatility of Palm-based Oils for Industrial Frying

Frying is extensively employed in the domestic and industrial sectors to process food. In principle, this cooking technique is essentially a dehydration process that involves rapid heat and mass transfer when the food is immersed into hot oil at a temperature above the boiling point of water. Interaction between the frying oil and the food causes vigorous water vapour release from the product and at the same time, the oil starts to penetrate into the food structure (Bouchon and Pyle, 2004; Dueik et al., 2010). Basically, frying has similar principle as baking where a brownish crust layer is formed on the food surface that contributes to a distinctive fried flavour. However, the former generally cooks faster than the latter, and this can be further explained by the efficiency of heat transfer (Berger, 2005). For this reason, frying has gained popularity to produce highly desirable products possessing novel sensory properties which make the food more palatable and desirable (Ahmad and Ismail, 2007). Furthermore, its operational simplicity, convenience and economic viability have resulted in extensive sales of a large variety of fried products.



Keyword(s): PALM OIL; BELNDS ; FRYING PERFORMANCE ; FRYING OILS & FATS ; MPOB PUBLICATIONS


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No.60 (June 2014) p5-9
Global Dependence on Palm Oil Likely to Increase in October/September 2014/2015
Thomas Mielke*

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Introduction


Global Dependence on Palm Oil Likely to Increase in October/September 2014/2015

In the season of October/September 2013/2014 world exports of palm oil showed a sharp decline of 1.2 million tonnes from a year earlier to 42.8 million tonnes. This was quite unusual and followed with an uninterrupted year-to-year increases in the past 15 seasons with an average annual growth of 2.2 million tonnes. One of the reasons is to be seen in the below-average growth in world palm oil supplies in 2013/2014 and another in above-average growth of production of other vegetable oils worldwide. Also, palm oil prices rallied sizably in January/March 2014, triggering responses of consumers, many of them applied a more reserved buying policy and reduced palm oil stocks. World consumption of palm oil increased by only 1.9 million tonnes from a year earlier in October/September 2013/2014, which was less than half of the growth registered in the preceding 12 months and also below the average annual growth of 2.8 million tonnes in the preceding 10 years.



Keyword(s): PALM OIL INDUSTRY; MARKET DEVELOPMENT ; PRICE FORECASTS ; SUPPLY & DEMAND ; MPOB PUBLICATIONS


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No.60 (June 2014) p1-4
Malaysian Sustainable Palm Oil
Ainie Kuntom*

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Introduction


Malaysian Sustainable Palm Oil

There are numerous definitions for sustainability and sustainable development, and all of them refer to the three pillars of sustainability – people, planet and profitability. The most commonly quoted definition for sustainable development is based on the Brundtland’s Commission Report, which states that ‘sustainable development is development that meets the needs of the present without compromising the needs of future generations to meet their own needs’. Definitions of sustainability differ based on the situations and purposes. For the oil palm industry, the oil palm is an agriculture crop, thus sustainability means complying with the requirements of sustainable agriculture. The requirements include production of safe, high quality oil palm fruits in a manner that protects the environment, social and economic conditions of growers, health and safety of workers, best practices and surrounding community.



Keyword(s): OIL PALM & PALM OIL INDUSTRY-Malaysia; RESEARCH & DEVELOPMENT ; QUALITY ; FOOD SAFETY ; MPOB PUBLICATIONS


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No.59 (December 2013) p18-25
Central Asia - The Untapped Market
Hisamuddin Mohamad Aspar and Mohamad Fairus Mohd Hidzir

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Introduction


Central Asia - The Untapped Market

The Central Asian Region (CAR) consists of five republics in the core region of the Asian continent, which stretches from the Caspian Sea in the west, to China in the east and from Afghanistan in the South to Russia in the north. Sometimes the area is also referred to as Middle Asia. The republics are Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan. All of them are part of the former Soviet Union with a total population of 64.7 million as of 2012. The region continued to post solid economic growth in 2012, though, at 5.7%, which was moderately lower than in previous years. The main contributor to the economic growth in the region is from the gas and petroleum industries especially in Kazakhstan, Turkmenistan and Uzbekistan. However, inflation remained in double digits in Uzbekistan and Turkmenistan, reflecting administrative price increases, faster currency depreciation, and demand pressures from wage increases. Average inflation is expected to rebound moderately in 2013 and 2014, in-line with strong economic activity in the region.

Keyword(s): OILS AND FATS, CENTRAL ASIA, PALM OIL, MARKET DEVELOPMENT


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No.59 (December 2013) p12-17
Palm Oil and its Fractions, Best Alternative Natural Fat for TFAs
Gowri Nagapan

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Introduction


Palm Oil and its Fractions, Best Alternative Natural Fat for TFAs

Good knowledge on nutrition is important to help enhance health literacy and promote healthier dietary choices among consumers. Better awareness and understanding of different types of fats and their health effects may also help increase the usefulness of food labels. The US Food and Drug Administration’s (FDA) final ruling on trans-fatty acids (TFAs) labelling issued in 2003 has caused a rapid transformation in the oils and fats industries. Recently, FDA also has taken a serious step to revoke the GRAS (generally regarded as safe) status for partially hydrogenated oils (PHOs), which are the primary dietary source of industrially-produced TFA. If it is finalised, food manufacturers would no longer be permitted to sell PHOs, either directly or as ingredients in other food products, without prior FDA approval for use as food additive. Novel ingredients and improved technologies are emerging to replace PHOs in foods.

Keyword(s): PALM OIL, TRANS FATTY ACIDS (TFAs), PARTIALLY HYDROGENATED OILS (PHOs)


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No.59 (December 2013) p9-11
The Palm Oil Market in Pakistan
Mohd Fairus Mohd Hidzir and Hisamuddin Mohamad Aspar

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Introduction


The Palm Oil Market in Pakistan

Pakistan produces oils and fats locally but it is not enough to cater for its growing domestic market. About 500 000-800 000 t of cottonseed, rapeseed and sunflower are produced yearly. Therefore, imported oils and fats play an important role in meeting Pakistan’s requirements. Pakistan imports more than two million tonnes of oils and fats annually, of which, palm oil is the main import. Palm oil imports constituted more than 95% of the edible oils imported into Pakistan from 2010 to 2013, as shown in Table 1. As such, it is forecasted that palm oil will continue to dominate Pakistan’s oils and fats imports in the future mainly due to its cost advantages.

Keyword(s): PALM OIL, PALM OIL MARKET - Pakistan, PALM OIL APPLICATIONS


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© Malaysian Palm Oil Board (MPOB). All Rights reserved.
No part of this publication may be reproduced, stored in a retrieval system,
in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of the publisher.

This online publication is electronically compiled by Palm Information Centre, Malaysian Palm Oil Board (MPOB)
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