NUTRITION
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MPOC Official Reports #1 - AHA Recommendations and USFDA Legislated Health Claims Achieved By Partnering Palm and Soybean Oils | |||||
Nature has been generous in endowing palm oil with a composition that is uniquely balanced between the saturated and unsaturated fatty acids. Even when programming this higher level of saturates in the oil, nature’s consideration for optimization was already apparent – the biology of the oil palm dictates that this saturate be in the form of palmitic acid (C16:0) ... more |
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| Dr Kalyana Sundram, Dr Yusof Basiron, MPOC | ||||||
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MPOC Official Reports #2 - Choice of Natural Or Modified Fats For Solid Fat Formulations: The Current Health Dilemma | |||||
Globally, current dietary recommendations are geared towards assisting consumers choose low fat, low-saturated fat diets that are thought to be beneficial for cardiovascular health. Recommendations have traditionally focused on fat quantity and composition as a means of lowering total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C), which are independent risk factors for coronary heart disease (CHD) [1]. To achieve these end-points dietary modulations ... more |
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| Dr Kalyana Sundram, Dr Yusof Basiron, MPOC | ||||||
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MPOC Official Reports #4 - The Trans-Fat Dilemma : Health VS Functionalities | |||||
Trans fatty acids (TFA) are produced when oils and fats containing unsaturated fatty acids are hydrogenated in the presence of a catalyst. Hydrogenation primarily increases the melting range of the unsaturated fats and thereby enables their incorporation into many solid fat formulations. When an unsaturated fat or oil is fully hydrogenated, all the unsaturated fatty acids are converted into their saturated analogues. Since unsaturation in most vegetable oils is largely 18-carbon fatty acids, namely oleic (18:1 n-9), linoleic (18:2 n-6) and linolenic (18:3 n-3), full hydrogenation of such oils would result in a steraic acid (18:0), high melting block of fat. Partial hydrogenation, in the presence of catalysts results in the formation of TFA. These are the geometrical isomers of unsaturated fatty acids containing ... more |
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| Dr Kalyana Sundram, Dr Yusof Basiron, MPOC | ||||||
| highlights | related links | publications | archives | ||||||
| RELATED LINKS | ||||||
| Palm Oil Industy - A Learning Experience | ||||||
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Palm oil is derived from the flesh of the fruit of the oil palm species E. Guineensis. In its virgin form, the oil is bright orange-red due to the high content of carotene. Palm oil is Nature's Gift to Malaysia, and Malaysia's to the World. |
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| PUBLICATIONS | ||||||
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Fats in Human Nutrition | |||||
Despite the many plants that have oil bearing seeds, only a few have commercial importance as edible oils. Of these, soya bean, palm, rape seed and sunflower seed predominate and supply some 60% of world supplies. Palm oil, which has long held second place to soya bean oil |
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| Author : M.I. Gurr | ||||||
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Malaysian Palm Oil : The Story of a Major Edible Vegetable Oil | |||||
A top level team of experts was assembled by the Malaysian Palm Oil Council (MPOC) in London last week for a symposium on Sustainability Resource Development. This was in response to strongly worded statements appearing in the London media from NGOs who had tried to associate palm oil with the habitat loss of orang utan, in view of the expansion of palm oil production in recent years. |
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The Use of Palm Oil in Frying | |||||
This book provides information on the characteristics of palm oil products relevant to their use in frying, followed by a chapter on good practice in frying, including quality control aspects both for home and industry use. Technical literature on the use of palm oil is reviewed, as is the back-up information obtained in numerous experiments at the Malaysian Palm Oil Board and elsewhere. |
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| Author : Kurt G. Berger | ||||||
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16 Health Facts on Palm Oil | |||||
The contribution of palm oil to the world's food supply has steadiy increased in the last 20 years and its position on the global oils and fats trade is expected to remain. Despite a strong demand for its application in food industry palm oil has yet to position itself favourably human nutrition. |
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| highlights | related links | publications | archives | ||||||
| ARCHIVES | ||||||
| References of Palm Oil Studies on Cholestrol | ||||||
| Palm Fat is a Healthier Choice | ||||||
| The Dark Side of Unsaturated Fatty Acids | ||||||
| Red Palm Oil Helps Remedy Bitot's Spot | ||||||
| Red Palm Oil Helps Reduces Artherosclerosis | ||||||
| Tocotrienols May Stop The Spread of Cancer Cells | ||||||
| Boost to Children's Health | ||||||
| Drawing Health from Vitamin E | ||||||
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