Protein and Food Technology Unit (PFTU) consists of of three research groups namely Oils and Fats Technology Centre (OFTEC), Innovative Product Group (IPG) and Energy and Protein Centre (EPC). PFTU emphasizes on the versatility and functionality of palm oil as the premium oil through the development of novel and innovative products.
This unit carries out research in key areas such as applications of oils and fats in food products, developing trans-free food formulations and animal feeds using palm-based biomass such as palm kernel cake (PKC).
Oils and Fats Technology Centre (OFTEC) emphasizes on the application and optimization of palm oil and its fractions in the production of foods and beverages, which includes margarines, shortening, ice cream, salad dressing, mayonnaise, animal fat replacer, chocolate, emulsion products, bakeries, cheese analogues and much more. Apart from that, OFTEC also focuses on the research in enrichment and fortifying of food and beverages products with palm phytonutrients such as Vitamin E (tocopherols and tocotrienols) and carotenes.
Innovative Product Group (IPG) focuses on designing new palm-based products.
Energy Protein Centre (EPC) focuses on the efforts in reducing the dependence on imported raw materials as well as optimizing the usage of oil palm products and/or by-products in livestock rations. In addition, the group also carries out research on nutritional values improvement in converting oil palm by-products into premium grade feed ingredients.
Palm oil contains a balanced proportion of unsaturated and saturated fatty acids. It can be fractionated into various components with different characteristics for food applications to suit the global consumer preferences. Palm olein fraction is very stable for high temperature cooking, making it the most suitable as frying oil.