Development of palm olein-based organogel fortified with bioactive compounds

Palm oils are widely used in Malaysia to produce dairy products such as margarine and low-fat spread. However, these products are harmful to health as they contain trans-fat due to the hydrogenation process. Therefore, the objective of this thesis is to structure the palm olein with a mixture of soy lecithin and glyceryl monostearate, to transform the liquid oil to semi-solid fat. This semi-solid fat is also known as organogel. It is further added value by adding bioactive compounds into it, so that it can be used to replace the trans-fat in dairy products.