Malaysian Palm Oil Board (MPOB)
Minyak dan lemak sayuran telah diguna dengan meluas di dalam pembuatan ais krim dan diizinkan oleh peraturan tempatan. Dalam pembuatan ais krim secara tradisi, hanya 1emak susu yang digunakan tetapi sekarang lemak susu telah digantikan dengan lemak sayuran. Lemak sayuran yang diguna biasanya 100% lemak dan boleh termasuk minyak sawit, minyak isirong sawit, minyak kelapa […]
Pada tahun 1970, nilai ditambah minyak sawit hanya menyumbang RM143juta (0.68%) kepada KDNK negara. Pelaksanaan dasar-dasar ekonomi yang dinamik dan selanjar semenjak awal 1970an telah menyumbang kepada peningkatan nilai ditambah minyak sawit yang meningkat sebanyak 64 kali ganda kepada RM9143 juta pada tahun 1994, iaitu 8.36% daripada KDIVK negara. Namun demikian, negara-negara pengguna didapati meraih […]
Pengilang-pengilang Malaysia adalah berkemampuan menghasilkan gliserin berkualiti tinggi. Kebanyakan gliserin yang dihasilkan oleh pengilang Malaysia adalah mudah ditakrifkan dengan ketulenan yang konsisten. Semua sampel yang dikaji mempunyai ketulenan melebihi 99% dan oleh yang demikian boleh dikelaskan sebagai gliserin bergred halus, memenuhi piawaian ‘United State Pharmacopoeia (USP) atau European Pharmacopoeia (PH.Eur)’. Berkenaan dengan parameter kualiti seperti […]
Material safety data sheets (MSDS) are documents designed to provide both users and workers with the proper procedures for handling or working with those materials. Generally, it has been presumed that these documents are only relevant to substances that are considered rather dangerous. However, there were recently some requests for MSDS of palm oil and […]
Blending helps extend the range of application of oils and fats. This is because most natural oils and fats have limited applications in their original form. Natural oils and fats may need to be modified to suit a particular product formulation. Blending is the simplest method used to modify oils and fats. From the palm […]
A study was carried out to characterize bakery fats made from palm oil products and soyabean oil, and to evaluate their potential for the production of sweet short crust pastry. The three bakery fats were coded as 783, 784 and 785. They consisted of 50% soft palm stearin (IV 40), 20% palm oil and 30% […]
A study was carried out to characterize bakery fats made from palm oil products and soyabean oil, and to evaluate their potential for the production of sweet short crust pastry. The three bakery fats were coded as 783, 784 and 785. They consisted of 50% soft palm stearin (IV 40), 20% palm oil and 30% […]
The issue of food safety is a major concern in the oil palm industry. Consumers today are more knowledgeable and aware of the paramount importance of food safety with regard to food intake. Their demand for safe food is to ensure their food is free from any contamination and is healthy to consume. Palm oil […]