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Malaysian Palm Oil Board (MPOB)

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Tag: COLOUR STABILITY

Techniques to improve the colour stability of some commercial stearic acid blends

Stearic acid used in pharmaceutical and cosmetic products must conform to the highest standard and meet stringent colour stability upon storage. Stearic acid blends are often necessary to obtain certain characteristics that cannot be met by pure stearic acid. The colour stability (colour after heating) of high purity stearic acid (&gt, 90%) is in the […]

March 29, 2020
by mpob_admin

Red palm olein as a source of b-carotene and colouring agent in cake

Red palm olein (RPOo) containing a high content of carotene was compared to other vegetable oils and their blends. Blends of different ratios of RPOo and refined, bleached and deodorized palm olein (RBDPOo) were used in a cake for-mulation. The ratios were A (30:70), B (50:50), C (70:30) and D (100:0) RPOo: RBD POo. The […]

March 29, 2020
by mpob_admin

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