BERGER 1 Palms

K. S. Law and K. G. Berger, Citric A.cid in the Processing of Oils andPats No. 11, Porim Technology, Palm Oil Research Institute of Maylasia, July 1984. 

K. G. Berger, ed.. Recommended Practices for Storage and Transport of Edible Oils and Fats, Palm Oil Research Institute of Malaysia, UK Liaison Office, Brickendonbury (MRPRA), Hertford, United Kingdom, 1985. 

Oh, F.C.H., and K.G. Berger, in Proceedings of the International Conference on Palm Oil Product Technology in the Eighties, edited by E. Pushparajah and M. Rajadurai, Incorporated Society of Planters, Kuala Lumpur, 1983, pp. 383-395. 

Berger, K.G., Food Uses of Palm Oil. Palm Oil Information Series, Malaysian Palm Oil Promotion Council, Kelane Jaya, Malaysia, 1996, pp. 12-14. 

These are fats rich in symmetrical disaturated TAGs which behave like cocoa butter in all respects, and are able to mix in all proportions with cocoa butter. The desirable characteristics of cocoa butter are due to the SOS TAGs (S = saturated) which provide suitable melting point and solid fat content to give rapid melt in the mouth and cooling sensations. Palm mid-fraction (PMF), which has high contents of POP, is easily formulated with other SOS fats for chocolate products (Berger 1981). About 70%-80% PMF with 20%-30% shea or sal stearin, or 60%-65% PMF with 20%-30% shea or sal stearin and 15%-20% illipe are suitable for plain and for milk chocolate with 15% milkfat. Compatibility of cocoa butter (CB) and CBE is affected by addition of milkfat and its fractions into the product (Sabariah etal. 1998). Eutectic interactions between anhydrous milkfat (AMF), CBE and CB were noticeable due to different polymorphism encountered in these fats. 

Abdul Gapor, M.T., Berger, K.G., Hashimoto, T., Tanabe, K., Mamuro, H. and Yamoka, M. (1981) Effects of processing on the content and composition of tocopherols and tocotrienols in palm... 

Berger, K.G. (1981) Food uses of palm oil. PORIM Occasional Paper, No. 2, 1-27. 

Nor Aini, I. and Hanirah, H. (1997) Resistance to crystallisation of single and fractionated palm olein, in Oils and Fats in Food Applications (ed K.G. Berger), PJ. Barnes Associates, Bridgewater, UK, pp. 1-7. 

Teah, Y.K., Kheiri, M.S.A., Karimah, A. and Berger, K.G. (1982) Margarine formulation a survey of commercial margarine products of tropical and temperate countries. PORIM Interim Report for Project No EU-2. Malaysian Palm Oil Board, Malaysia, pp. 1-63. 

The high lauric acid content in palmkernel oil is typical of numerous species of palm (Table 3.85). Kernel oils of intermediate composition have been obtained from hybrids of E. oleifera and E. guineen-sis. In the longer term we may therefore encounter commercial palmkernel oils of very different character to those of today (Tan and Berger, 1982). 

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