Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils

► Palm-based diacylglycerols (P-DAGs) as compared to palm-based oils have different chemical properties. ► P-DAGs have less steep SFC profiles with higher complete melting temperatures. ► P-DAGs have higher crystallization onset, heat of fusion and heat of crystallisation. The crystal forms of P-DAG...

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Veröffentlicht in:	Food chemistry 2011-08, Vol.127 (3), p.1031-1038
Hauptverfasser:	Saberi, Amir Hossein, Kee, Beh Boon, Oi-Ming, Lai, Miskandar, Mat Sahri
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Diacylglycerol composition Fat industries Food industries Fundamental and applied biological sciences. Psychology Palm-based diacylglycerol oils Physico-chemical properties
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Zusammenfassung:	► Palm-based diacylglycerols (P-DAGs) as compared to palm-based oils have different chemical properties. ► P-DAGs have less steep SFC profiles with higher complete melting temperatures. ► P-DAGs have higher crystallization onset, heat of fusion and heat of crystallisation. The crystal forms of P-DAGs are mostly β. Palm-based diacylglycerol (P-DAG) oils were produced through enzymatic glycerolysis of palm kernel oil (PKO), palm oil (PO), palm olein (POL), palm mid fraction (PMF) and palm stearin (PS). High purity DAG (83–90%, w/w) was obtained and compared to palm-based oils (P-oil) had significantly (P
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2011.01.076