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Inclusion of Palm TRF as a valuable nutrient - MPOB


Today, the MOB has made an announcement that Palm Tocotrienol-Rich Fraction (TRF), which is a type of vitamin E that is sourced from palm oil and has a high tocotrienol content, has been approved as a supplementary nutrient that can be used in food products.


The certification of the nutrient function claim was granted by the Ministry of Health Malaysia (MoH) following a thorough technical evaluation, supported by the most recent findings from clinical and population research, as stated by MPOB chairman Mohamad Helmy Othman Basha.


During the media appreciation event held by MPOB today, it was stated that food items with a minimum of 10 milligrammes per 100 millilitres of TR for liquid food or 10 milligrammes per 100 grammes of TRF for solid food can utilise this nutrient function claim.


Mohamad Helmy states that TRF offers numerous advantages, including its ability to function as an antioxidant that can alleviate oxidative stress and enhance cognitive abilities.

He mentioned that food processing companies utilising tocotrienol derived from palm can now display the TRF functional claim on their merchandise, thanks to the acknowledgment.


He mentioned that the products' ability to captivate customers is a contributing factor to the promotion of TRF's advantages on consumer health.

Improving the quality of palm oil production in the country requires a commitment from all parties involved in the production chain, according to Mohamad Helmy.


One way to reduce the presence of trans fatty acids (TA) in food items is to exclude them from the ingredients list and instead opt for palm oil as a fat and oil source in the production process.


According to him, the endorsement from the Ministry of Health was consistent with the World Health Organization's appeal for the eradication of trans fatty acids from all food items across nations.


The national food industry is anticipating that this new approach will assist in managing the production of trans fatty acids. The objective is to ensure that the intake of fatty acids in edible oil and fat does not surpass 0.5 gramme per 100 millilitres of liquid or 100 grammes of solid.

He further stated that the limit for the content of other foods should not surpass 0.1 gramme per 100 millilitres of liquid or 100 grammes of solid.

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