Overview of Malaysian Palm Oil

Prepared by Vicky

Emergence of New Technology to Produce Solid Fat: Are They Any Better?

Trans-fats, also known as trans-fatty acids are a type of unsaturated fatty acids that occur in small amounts in nature but widely produced industrially as a by-product. Naturally occurring trans-fats are made by bacteria that live in the animal rumen such as cattle, sheep and goats.

Unsung Hero in Confectioneries: Malaysian Palm Oil

The biggest advantage of using palm fat as an alternative is due to its availability and potential cost reduction of the overall confectionery formulation.

Oil Palm Phenolics

Oil Palm Phenolics (OPP) are water soluble compounds found in the oil palm fruit.

Industrial Measures in Mitigating Glycidyl Esters Formation in Refined Palm Oil

Glycidyl fatty acid esters (GEs) is a heat-induced processing contaminants that most commonly occurred in refined vegetable oils (Ermacora and Hrncirik, 2014; Weißhaar and Perz, 2010). Although harmful effects on humans and animals have not been demonstrated, glycidol, the hydrolysate of GEs have be...

Malaysian Red Palm Oil: The Lesser Known Premium Cooking Oil

Have you ever heard of the Malaysian Red Palm Oil (RPO)? Over the years, while great attention has been given to regular golden palm oil, many have overlooked or have not been aware of the presence of the nutrient dense RPO.