Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system

Ke W 1 , Lee YY 2 , Cheng J 3 , Tan CP 4 , Lai OM 5 , Li A 1 Show all authors , Wang Y 1 , Zhang Z 6

Affiliations 

  • 1 JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
  • 2 School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
  • 3 Guangdong Sumbillion Food for Special Medical Purposes Co., Ltd, China
  • 4 Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
  • 5 Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, UPM Serdang, Selangor 43400, Malaysia
  • 6 JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China. Electronic address: zhangzhen@jnu.edu.cn
Food Chem, 2024 Feb 01;433:137374.
PMID: 37683471 DOI: 10.1016/j.foodchem.2023.137374

Abstract

Enzymatic glycerolysis produced ground nut oil-based diacylglycerols (GNO-DAG) with a purity of 43.28 ± 0.89% (GNO-DAG40). GNO-DAG80 (with a DAG purity of 87.33 ± 0.61%) was obtained after purification using molecular distillation. Traditional palm oil was mixed with the "liquid" DAG as margarine base oils. Subsequent evaluations of palm oil-DAG-based fats (PO-GNO DAG) as a margarine replacement in a W/O model system showed that the material was an ideal functional base oil with improved aeration properties and plasticity during application. The binary system physical, textural and crystallization property were determined, and the compatibility of the binary mixed system was analyzed by constructing a phase diagrams. The PO-GNO DAG showed decent compatibility between the two phases and had better texture and rheological properties. In addition, PO-GNO DAG40 showed better apparent viscosity and aeration characteristics than PO-GNO DAG80, with potential application in the food specialty fats industry.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

Similar publications