Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil

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

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 Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, UPM, Serdang, Selangor 43400, Malaysia
  • 4 Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, Hubei 430062, China
  • 5 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, 2025 Feb 01;464(Pt 2):141722.
PMID: 39442221 DOI: 10.1016/j.foodchem.2024.141722

Abstract

Diacylglycerol (DAG) is a novel functional structural lipid, but its application in base oils remains underexplored. This research investigated the effect of three liquid oils (groundnut oil, corn oil, and flaxseed oil), with varying polyunsaturated fatty acid (PUFA) (39.60, 69.50, and 77.65 %) and DAG content (0.00, 40.00, 80.00 %), on the crystallization behaviors of palm-based oil. DAG (40.00 %), obtained through enzymatic glycerolysis and molecular distillation, was found to stabilize the binary system with good compatibility and fine crystal structure. "Liquid" DAG played a dual role: diluting solid lipids, and promoting crystallization. Increasing DAG content led to larger crystalline domain size, while higher PUFA content accelerated crystallization and increased crystal orderliness, though decreasing crystal density. These results demonstrated the clear influence of PUFA and DAG content on palm-based oil crystallization. This knowledge can guide the utilization of different unsaturated DAGs for tailored fat crystallization in food application.

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

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