Ammoniation of oil palm frond (OPF) with non-protein nitrogen (N) sources has been shown to impro... more Ammoniation of oil palm frond (OPF) with non-protein nitrogen (N) sources has been shown to improve the nutritional value and digestibility of OPF in ruminants. This study evaluated the effect of treating OPF without (control) or with different urea levels (1%-5%) on chemical composition and in vitro gas production, digestibility and fermentation properties using goat rumen fluids. The results showed that the treated OPF with urea (1%-5%) had significantly lower (p < 0.05) dry matter (DM), organic matter (OM) and ash contents than that of the control. The crude protein (CP) content of treated OPF increased (linear p < 0.05; quadratic p < 0.05) with increasing levels of urea inclusion (1%-5%), whereas the contents of neutral detergent fibre (NDF) and acid detergent lignin (ADL) were significantly (p < 0.05) decreased. The CH4 (ml/500 mg DM incubated) production decreased (linear p < 0.05) with increasing levels of urea inclusion in treated OPF silage. However, in vitro DM and OM degradability were significantly (p < 0.05) increased by higher inclusion levels of urea (4% and 5%). OPF treated with 4% or 5% urea also revealed significantly (p < 0.05) higher total volatile fatty acids and ammonia-N than the control and OPFs treated with 1%-3% urea. Ammoniation of OPF with urea improved its nutritional value and in vitro rumen fermentation profiles in goats. The impact was more pronounced for 4% or 5% urea-treated OPF.
Critical Reviews in Food Science and Nutrition, 2021
Structured lipid is a type of modified form of lipid that is "fabricated" with the purp... more Structured lipid is a type of modified form of lipid that is "fabricated" with the purpose to improve the nutritional and functional properties of conventional fats and oils derived from animal and plant sources. Such healthier choice of lipid received escalating attention from the public for its capability to manage the rising prevalence of metabolic syndrome. Of which, medium-chain triacylglycerol (MCT) and medium-and long-chain triacylglycerol (MLCT) are the few examples of the "new generation" custom-made healthful lipids which are mainly composed of medium chain fatty acid (MCFA). MCT is made up exclusively of MCFA whereas MLCT contains a mixture of MCFA and long chain fatty acid (LCFA), respectively. Attributed by the unique metabolism of MCFA which is rapidly metabolized by the body, MCFA and MCT showed to acquire multiple physiological and functional properties in managing and reversing certain health disorders. Several chemically or enzymatically oils and fats modification processes catalyzed by a biological or chemical catalyst such as acidolysis, interesterification and esterification are adopted to synthesis MCT and MLCT. With their purported health benefits, MCT and MLCT are widely being used as nutraceutical in food and pharmaceutical sectors. This article aims to provide a comprehensive review on MCT and MLCT, with an emphasis on the basic understanding of its structures, properties, unique metabolism; the current status of the touted health benefits; latest routes of production; its up-to-date applications in the different food systems; relevant patents filed and its drawbacks.
Cocoa butter is a traditional fat used in the production of chocolate. It is the preferred fat be... more Cocoa butter is a traditional fat used in the production of chocolate. It is the preferred fat because of its desirable characteristics, which include glossiness and snap ability as well as sensory attributes (such as mouth feel and flavour release), that are imparted to the end product, chocolate (Ozan et al., 2008; Lipp et al., 2001; Shukla, 1995). Its characteristic of being solid and crystalline at 20oC while being capable of melting in the mouth at body temperature makes cocoa butter an outstanding fat for chocolate. However, it is not cost effective because of the uncertainty in its supply (as a result of low productivity, pest attacks and difficulties in cultivation of cocoa) (Tchobo et al., 2009; Abigor et al., 2003; Lipp and Anklam, 1998). In this regard, many researches have been carried out to produce cocoa butter alternatives (CBA). Currently, CBA from vegetable oils and fats, especially from palm oil, palm kernel oil and their fractions, are very popular in the market. ...
Blends of anhydrous milk fat (AMF), soft palm stearin (SPOs) and hard palm stearin (HPOs) were pr... more Blends of anhydrous milk fat (AMF), soft palm stearin (SPOs) and hard palm stearin (HPOs) were prepared and analysed by differential scanning calorimetry (DSC) to determine their maximum melting peak temperature, Tp and melting enthalpy, ∆H and by X-ray diffractometry (XRD) to determine their polymorphism. Contour plots were produced showing the variation of Tp and ∆H with blend composition. The XRD data showed a predominance of β’ crystals and a small proportion of β crystals, both for pure AMF and SPOs, but β crystals were dominant in pure HPOs. By blending AMF with SPOs or HPOs, the polymorphic stability of β crystals increased, with the most pronounced effect being observed in the blends containing high HPOs. This was considered to be due to the enrichment of AMF with symmetrical triacylglycerols of SPOs or HPOs which reduced the chain-length diversity that was originally found in pure AMF. An exception was observed for the binary blend of 75% AMF with 25% HPOs, which indicated ...
Palm stearin (POs), sunflower oil (SFO) and palm kernel olein (PKOo) were blended in various rati... more Palm stearin (POs), sunflower oil (SFO) and palm kernel olein (PKOo) were blended in various ratios and subjected to chemical interesterification (CIE). Fatty acid composition, triacylglycerol (TAG) composition, solid fat content (SFC) and polymorphic behaviour of the interesterified blends were analysed and compared with the properties of the unreacted blends. Upon CIE, extensive rearrangement of fatty acids among TAGs was evident. New TAGs were formed and concentrations of several TAGs were changed. These changes in TAG profiles resulted in some changes in the physical properties of the blends. The SFC of the interesterified blends, except binary blends of POs/PKOo, were softer than their respective unreacted blends. All the unreacted blends, except blends with high proportion of SFO which were liquid at measurement temperature, stabilized exclusively in ß crystal or as a mixture of ß and β crystals with the ß crystals dominating. More ß crystals were observed in the binary ble...
Malaysian Palm Oil Board, Ministry of Plantation Industries and Commodities, Malaysia 6 Persiaran... more Malaysian Palm Oil Board, Ministry of Plantation Industries and Commodities, Malaysia 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia. Tel: 03-8769 4400 Fax: 03-8925 9446 Website: www.mpob.gov.my n their native form, most edible oils have limited application in food products. They are often modified, chemically and/or physically, to alter their textural properties and enhance their functionality in food applications. Interesterification (IE) is a powerful tool for modification of the textural properties of oils and fats, and is currently the perfect alternative to hydrogenation. IE involves redistribution and interchange of fatty acids (FA) within and between the triacylglycerol (TAG) molecules of the oils and fats by means of an appropriate catalyst (Augustin and Versteeg, 2006). The result is a significant change in the physicochemical properties of the oils and fats, such as melting and crystallisation behaviour, viscosity and functionality (Lee et al.,...
The Oils and Fats Technology Centre (OFTEC) is a research centre under the Product Development an... more The Oils and Fats Technology Centre (OFTEC) is a research centre under the Product Development and Advisory Services (PDAS) division. Its research and development activities focus on the application of palm oil in food products. It is equipped with adequate laboratory facilities for oils and fats analyses, and pilot plant facilities to support the role of the division as a front liner in the palm oil industry. OFTEC is currently involved in research programmes on trans-free formulations, frying, structured fat products, non-dairy milk, cheese analogue, palm-based chocolate and processing. Beside these, the group also actively provides services to researchers from other units in MPOB, universities and the oil palm industry. OFTEC has the following facilities that are available for use by the researchers and industry:
Three refined and four unrefined branded commercial sugars available in Korea were investigated i... more Three refined and four unrefined branded commercial sugars available in Korea were investigated in terms of pH, soluble solids, moisture, ash content, turbidity, color values, microbial profile, reducing power, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, cellular antioxidant activity, and total phytoconstituent (i.e. phenolic, flavonoid, mineral, sucrose, glucose, and fructose) contents using standard analytical protocols such as high-performance liquid chromatography, gas chromatography-flame ionization detector/mass spectrometry, and inductively coupled plasma atomic emission spectroscopy. All tested physicochemical parameters were within the recommended standard levels. Significantly high nutritional and antioxidant properties were observed for the unrefined sugars, especially AUNO® sugar, whereas a high sucrose content was detected for the refined sugars. Hence, this study revealed that the degree of...
A process for producing high oleic contentliquid palm oil fraction wherein the process includes s... more A process for producing high oleic contentliquid palm oil fraction wherein the process includes subjecting substantially moisture-free palm oil to heat resulting in molten palm oil, lowering the temperature adding catalyst uinto the molten palm oil to initiate directed interesterification reaction, subjecting the oil-catalyst mixture to react at directed interesterification temperature, deactivating the catalyst, removing the catalyst from the directed interesterified palm oil, purifying the catalyst-free directed interesterified palm oil, purifying the catalyst-free directed interesterified palm oil, subjecting the purified directed interesterified palm oil, crystallizing the molten directed interesterified palm oil form high oleic content liquid palm olein and high palmitic content solid stearin fractions and seperating the high palmitic content stearin solid crystals resulting in high oleic content liquid palm oil fraction
Ammoniation of oil palm frond (OPF) with non-protein nitrogen (N) sources has been shown to impro... more Ammoniation of oil palm frond (OPF) with non-protein nitrogen (N) sources has been shown to improve the nutritional value and digestibility of OPF in ruminants. This study evaluated the effect of treating OPF without (control) or with different urea levels (1%-5%) on chemical composition and in vitro gas production, digestibility and fermentation properties using goat rumen fluids. The results showed that the treated OPF with urea (1%-5%) had significantly lower (p < 0.05) dry matter (DM), organic matter (OM) and ash contents than that of the control. The crude protein (CP) content of treated OPF increased (linear p < 0.05; quadratic p < 0.05) with increasing levels of urea inclusion (1%-5%), whereas the contents of neutral detergent fibre (NDF) and acid detergent lignin (ADL) were significantly (p < 0.05) decreased. The CH4 (ml/500 mg DM incubated) production decreased (linear p < 0.05) with increasing levels of urea inclusion in treated OPF silage. However, in vitro DM and OM degradability were significantly (p < 0.05) increased by higher inclusion levels of urea (4% and 5%). OPF treated with 4% or 5% urea also revealed significantly (p < 0.05) higher total volatile fatty acids and ammonia-N than the control and OPFs treated with 1%-3% urea. Ammoniation of OPF with urea improved its nutritional value and in vitro rumen fermentation profiles in goats. The impact was more pronounced for 4% or 5% urea-treated OPF.
Critical Reviews in Food Science and Nutrition, 2021
Structured lipid is a type of modified form of lipid that is "fabricated" with the purp... more Structured lipid is a type of modified form of lipid that is "fabricated" with the purpose to improve the nutritional and functional properties of conventional fats and oils derived from animal and plant sources. Such healthier choice of lipid received escalating attention from the public for its capability to manage the rising prevalence of metabolic syndrome. Of which, medium-chain triacylglycerol (MCT) and medium-and long-chain triacylglycerol (MLCT) are the few examples of the "new generation" custom-made healthful lipids which are mainly composed of medium chain fatty acid (MCFA). MCT is made up exclusively of MCFA whereas MLCT contains a mixture of MCFA and long chain fatty acid (LCFA), respectively. Attributed by the unique metabolism of MCFA which is rapidly metabolized by the body, MCFA and MCT showed to acquire multiple physiological and functional properties in managing and reversing certain health disorders. Several chemically or enzymatically oils and fats modification processes catalyzed by a biological or chemical catalyst such as acidolysis, interesterification and esterification are adopted to synthesis MCT and MLCT. With their purported health benefits, MCT and MLCT are widely being used as nutraceutical in food and pharmaceutical sectors. This article aims to provide a comprehensive review on MCT and MLCT, with an emphasis on the basic understanding of its structures, properties, unique metabolism; the current status of the touted health benefits; latest routes of production; its up-to-date applications in the different food systems; relevant patents filed and its drawbacks.
Cocoa butter is a traditional fat used in the production of chocolate. It is the preferred fat be... more Cocoa butter is a traditional fat used in the production of chocolate. It is the preferred fat because of its desirable characteristics, which include glossiness and snap ability as well as sensory attributes (such as mouth feel and flavour release), that are imparted to the end product, chocolate (Ozan et al., 2008; Lipp et al., 2001; Shukla, 1995). Its characteristic of being solid and crystalline at 20oC while being capable of melting in the mouth at body temperature makes cocoa butter an outstanding fat for chocolate. However, it is not cost effective because of the uncertainty in its supply (as a result of low productivity, pest attacks and difficulties in cultivation of cocoa) (Tchobo et al., 2009; Abigor et al., 2003; Lipp and Anklam, 1998). In this regard, many researches have been carried out to produce cocoa butter alternatives (CBA). Currently, CBA from vegetable oils and fats, especially from palm oil, palm kernel oil and their fractions, are very popular in the market. ...
Blends of anhydrous milk fat (AMF), soft palm stearin (SPOs) and hard palm stearin (HPOs) were pr... more Blends of anhydrous milk fat (AMF), soft palm stearin (SPOs) and hard palm stearin (HPOs) were prepared and analysed by differential scanning calorimetry (DSC) to determine their maximum melting peak temperature, Tp and melting enthalpy, ∆H and by X-ray diffractometry (XRD) to determine their polymorphism. Contour plots were produced showing the variation of Tp and ∆H with blend composition. The XRD data showed a predominance of β’ crystals and a small proportion of β crystals, both for pure AMF and SPOs, but β crystals were dominant in pure HPOs. By blending AMF with SPOs or HPOs, the polymorphic stability of β crystals increased, with the most pronounced effect being observed in the blends containing high HPOs. This was considered to be due to the enrichment of AMF with symmetrical triacylglycerols of SPOs or HPOs which reduced the chain-length diversity that was originally found in pure AMF. An exception was observed for the binary blend of 75% AMF with 25% HPOs, which indicated ...
Palm stearin (POs), sunflower oil (SFO) and palm kernel olein (PKOo) were blended in various rati... more Palm stearin (POs), sunflower oil (SFO) and palm kernel olein (PKOo) were blended in various ratios and subjected to chemical interesterification (CIE). Fatty acid composition, triacylglycerol (TAG) composition, solid fat content (SFC) and polymorphic behaviour of the interesterified blends were analysed and compared with the properties of the unreacted blends. Upon CIE, extensive rearrangement of fatty acids among TAGs was evident. New TAGs were formed and concentrations of several TAGs were changed. These changes in TAG profiles resulted in some changes in the physical properties of the blends. The SFC of the interesterified blends, except binary blends of POs/PKOo, were softer than their respective unreacted blends. All the unreacted blends, except blends with high proportion of SFO which were liquid at measurement temperature, stabilized exclusively in ß crystal or as a mixture of ß and β crystals with the ß crystals dominating. More ß crystals were observed in the binary ble...
Malaysian Palm Oil Board, Ministry of Plantation Industries and Commodities, Malaysia 6 Persiaran... more Malaysian Palm Oil Board, Ministry of Plantation Industries and Commodities, Malaysia 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia. Tel: 03-8769 4400 Fax: 03-8925 9446 Website: www.mpob.gov.my n their native form, most edible oils have limited application in food products. They are often modified, chemically and/or physically, to alter their textural properties and enhance their functionality in food applications. Interesterification (IE) is a powerful tool for modification of the textural properties of oils and fats, and is currently the perfect alternative to hydrogenation. IE involves redistribution and interchange of fatty acids (FA) within and between the triacylglycerol (TAG) molecules of the oils and fats by means of an appropriate catalyst (Augustin and Versteeg, 2006). The result is a significant change in the physicochemical properties of the oils and fats, such as melting and crystallisation behaviour, viscosity and functionality (Lee et al.,...
The Oils and Fats Technology Centre (OFTEC) is a research centre under the Product Development an... more The Oils and Fats Technology Centre (OFTEC) is a research centre under the Product Development and Advisory Services (PDAS) division. Its research and development activities focus on the application of palm oil in food products. It is equipped with adequate laboratory facilities for oils and fats analyses, and pilot plant facilities to support the role of the division as a front liner in the palm oil industry. OFTEC is currently involved in research programmes on trans-free formulations, frying, structured fat products, non-dairy milk, cheese analogue, palm-based chocolate and processing. Beside these, the group also actively provides services to researchers from other units in MPOB, universities and the oil palm industry. OFTEC has the following facilities that are available for use by the researchers and industry:
Three refined and four unrefined branded commercial sugars available in Korea were investigated i... more Three refined and four unrefined branded commercial sugars available in Korea were investigated in terms of pH, soluble solids, moisture, ash content, turbidity, color values, microbial profile, reducing power, 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities, cellular antioxidant activity, and total phytoconstituent (i.e. phenolic, flavonoid, mineral, sucrose, glucose, and fructose) contents using standard analytical protocols such as high-performance liquid chromatography, gas chromatography-flame ionization detector/mass spectrometry, and inductively coupled plasma atomic emission spectroscopy. All tested physicochemical parameters were within the recommended standard levels. Significantly high nutritional and antioxidant properties were observed for the unrefined sugars, especially AUNO® sugar, whereas a high sucrose content was detected for the refined sugars. Hence, this study revealed that the degree of...
A process for producing high oleic contentliquid palm oil fraction wherein the process includes s... more A process for producing high oleic contentliquid palm oil fraction wherein the process includes subjecting substantially moisture-free palm oil to heat resulting in molten palm oil, lowering the temperature adding catalyst uinto the molten palm oil to initiate directed interesterification reaction, subjecting the oil-catalyst mixture to react at directed interesterification temperature, deactivating the catalyst, removing the catalyst from the directed interesterified palm oil, purifying the catalyst-free directed interesterified palm oil, purifying the catalyst-free directed interesterified palm oil, subjecting the purified directed interesterified palm oil, crystallizing the molten directed interesterified palm oil form high oleic content liquid palm olein and high palmitic content solid stearin fractions and seperating the high palmitic content stearin solid crystals resulting in high oleic content liquid palm oil fraction
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