1. Production and improvement of traditional Malaysian processed food products
·
Kuah Rojak
Facing these problems?
Ø Mould-free shelf-life of 6 months or less at ambient storage temperatures (~28oC)
Ø
Excessively high levels of chemical preservative(s) to try and achieve a longer shelf-life
Ø
Undesirable rheological properties such as “too thick”, “too thin”,
“too sticky”, “poor adhesion to cut fruits”, and syneresis (exudation of water)
Ø
Floatation and accumulation of sesame seeds at the surface.
Would you like to achieve the following?
Ø Extension of product shelf-life at ambient temperature to 12 months or more (depending on the technology applied)
Ø
Absolute conformance to the Malaysian Food Regulations
Ø
Desired rheological properties & mouthfeel
Ø
Uniform distribution of sesame seeds within the product mass.
·
Traditional Chinese Malaysian Filled Cookies
(e.g. tau sar pneah, p’ong pneah, beh teh sor, hneoh pneah, etc.)
Facing these problems?
Ø
A limited mould-free shelf-life at ambient temperatures (~28oC)
Ø
Rapid softening (loss of crispness) of crust during storage
Ø
Hardening of fillings when products are exported to colder countries
Ø
An excessively dry filling, giving rise to an unacceptably dry mouthfeel, in order
to try and achieve an extended shelf-life.
We can help you:
Ø
Extend product shelf-life (e.g. in the case of packaged tau sar pneah from 3 weeks
or less to at least 7 weeks at ambient temperature, depending on the technology applied) without adverse effects on sensory
eating properties
Ø
Retain desirable textural properties of the products for a longer period of time.
2. Product Innovation
We can provide the technological know-how to develop and manufacture unique products such as the
following:
·
Shelf-stable, minimally processed tropical fruit slices/pieces in syrup or in fruit juice (using combined processes
technology)
·
Nutmeg-based drinks - the next big thing in superfruit functional beverages?
