The Malaysian Palm Oil Council (MPOC) is dedicated to positioning Malaysia as the global leader in certified sustainable palm oil. MPOC prioritises the promotion of Malaysian palm oil as a healthy, sustainable, and ethical choice for consumers worldwide, by actively engaging with stakeholders, while improving market access and acceptance of the MSPO certification.
The Malaysian Palm Oil Council (MPOC) is dedicated to positioning Malaysia as the global leader in certified sustainable palm oil. MPOC prioritises the promotion of Malaysian palm oil as a healthy, sustainable, and ethical choice for consumers worldwide, by actively engaging with stakeholders, while improving market access and acceptance of the MSPO certification.
Oil palm is a unique crop as its fruit produces two different types of oils. Palm oil is obtained from the mesocarp and palm kernel oil from the kernel. Both of these oils are chemically and physically distinct from each other.
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.
The biggest advantage of using palm fat as an alternative is due to its availability and potential cost reduction of the overall confectionery formulation.
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).
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.