This topic discusses various techniques for modifying palm oils to produce healthy functional oils with improved physicochemical properties and fatty acid profiles. The focus is on enzymatic approaches, including interesterification, esterification, glycerolysis, and hydrolysis, which offer several advantages over chemical methods, such as higher specificity, lower energy consumption, and reduced environmental impact. The potential applications of modified oils in the food, pharmaceutical, and cosmetic industries are also discussed, highlighting their health benefits and functional properties. Overall, this topic provides insights into the latest developments in the field of lipid modification and their potential impact on the food and health industry.
Phuah Eng Tong, Lecturer, Universiti Teknologi Brunei
Dr Phuah has a keen interest in investigating the structural modification of macromolecules such as carbohydrates, proteins, and lipids. His primary approach is through the use of enzymatic and chemical methods to alter and enhance their physicochemical and nutritional properties. This field of study is vital for the development of healthy and functional food products that can meet the growing demand for healthier food choices. By modifying the structure of macromolecules, the researchers can improve their functionality and nutritional value, thereby providing consumers with healthier and more sustainable food options. Ultimately, this research has the potential to contribute to the betterment of public health and sustainable food production.
The material presented in this webinar has not been peer-reviewed. Any opinions are the presenter’s own and do not necessarily represent those of IChemE or the Palm Oil Processing Special Interest Group. The information is given in good faith but without any liability on the part of IChemE.
The presentation will be delivered via Zoom.
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This webinar is free of charge and open to all to attend, but if you wish to access the slides and a recording to replay on demand then you will need to be a member of the Palm Oil Processing Special Interest Group.
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