Price: RM40/bottle 

Researcher of Institute Bioscience Universiti Putra Malaysia (UPM), Prof Dr Suhaila Mohamed met innovation to create AFDHAL cooking oil formulated from natural herbal extracts that can reduce oil absorption in cooking and allow it to be repeatedly used up to 80 times.

Prof Suhaila said Afdhal's oil was scientifically formulated using the main ingredients of palm oil and Rutaceae herbs that could reduce oil absorption in frying foods up to 85% and help reduce the risk of cardiovascular and cancer. She said the main feature of Afdhal cooking oil enabled the product to acquire patents from around the world and has been commercialized.

"The extract from Rutaceae herbs is a natural antioxidant that prevents damage of cooking oil. "In addition, wastage can be avoided by the use of 80 times to fry without affecting health. "Among other advantages of this product is that it is enriched with high antioxidants, antibacterial and antihistamines, improves fats, taste and quality of fried foods, preventing oil damage during frying or during storage and making fried foods less health hazards. "Afdhal oil can be used with any kind of cooking oil with the use of only 15 milliliters (ml) or one tablespoon into 150 ml or half a cup of cooking oil," she said.

Penghasilan nama minyak AFDHAL diambil berdasarkan lima konsep utama iaitu;

AFDHAL oil has been named is based on five main concepts;

-Antioxidant (powerful) natural edible herbs extract,
-Free of trans-fats, synthetics or cholestrol,
-Decrease wastage, spoilage and allergy,
-Have health benefits,
-Anti-oil absorped in food,
-Lengthen oil life and usage.

The research, which began in 2008, is still in the process of upgrading and obtaining grants from the  Ministry of Higher Education and has several patents including the United States, Europe, Australia, Singapore, Malaysia, Vietnam, India, Japan, China and Indonesia.

SOURCE – TribunPutra UPM

Updated:: 01/10/2018 [m.jazmi]