KUALA LUMPUR (Oct 26): A group of researchers at the Malaysian Palm Oil Board (MPOB) has successfully formulated margarine with palm oil-based structural fats suitable for refrigeration and non-refrigeration.
Lead researcher Dr Sivaruby Kanagaratnam said the margarine created by MPOB is formulated with palm-based special fats to enable the formation of oil crystal matrix for the structuring of refrigerated and non-refrigerated margarine products, making them very different in their physical and chemical characteristics.
"The mixture of margarine we created does not require a hydrogenation process to achieve the required functions.
"The effective oil entrapment ability of palm oil- based structural fat enabled the robust formation of oil crystal matrix, which contributes to the firmness and consistent texture of this solid margarine product to maintain its structure from 5°C to 35°C," she said in a statement today.
She said the MPOB-formulated margarine is 100% plant-based, more cost effective as it does not require refrigeration.
"Thus, it can save on transportation and storage costs. Therefore, margarine manufacturers are encouraged to commercialise this margarine formulated by the MPOB.
“This MPOB-formulated margarine is a value-added product to existing margarine products. The production of this margarine does not require additional equipment or facilities. A factory with basic equipment with a room temperature of 25°C is sufficient to produce this margarine,” she added.