Effect of dry fractionation of peanut oil-based diacylglycerols on crystallization properties, oxidative stability and safety

This research employed environmentally friendly dry fractionation to systematically modify the physicochemical properties of 80 % diacylglycerol derived from peanut oil (PDAG-80), expanding its potential food applications. The properties of olein and stearin were optimized by adjusting key parameters: crystallization temperatures (11, 13, 15 and 17 °C), cooling rates (2, 5, 8 and 11 °C/h), agitation speeds (10, 20, 30 and 40 rpm)and residence times (3, 6, 9 and 12 h). Lowering the crystallization temperature and extending the residence time increased the iodine value and solid fat content of olein. Additionally, diverse fractionation parameters yieled stearin with varying crystal ratios. The resulting olein fractionated from PDAG-80, a liquid at room temperature and rich in unsaturated fatty acids, exhibited superior cloudy property and oxidative stability. These findings not only deepen the understanding of PDAG-80 physical modification, but also provide a scientific foundation for developing high value-added PDAG products within the food industry.