Affiliations 

  • 1 Department of Food Science and Engineering, Jinan University, Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Guangzhou 510632, China
  • 2 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43300 Selangor, Malaysia
  • 3 Department of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia, 43300 Selangor, Malaysia
  • 4 Department of Food Science and Engineering, Jinan University, Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Guangzhou 510632, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China. Electronic address: twyong@jnu.edu.cn
  • 5 Department of Food Science and Engineering, Jinan University, Guangdong Engineering Technology Research Center for Cereal and Oil Byproduct Biorefinery, JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Guangzhou 510632, China. Electronic address: tcyqiu@jnu.edu.cn
Food Chem, 2020 May 15;312:126047.
PMID: 31884300 DOI: 10.1016/j.foodchem.2019.126047

Abstract

Formation of foams is critical for tailoring the texture and mouthfeel of fat-based products. Diacylglycerol (DAG) is regarded as a preferable alternative structurant to hydrogenated lipid. Effect of DAG concentration (2-10 wt%) on the characteristics of oleogels and foams including crystal polymorphisms, size and distribution, rheological and thermodynamic properties was investigated. Oleogel prepared with 10 wt% DAG had comparable whipping and foaming stability to that of 6 wt% fully hydrogenated palm oil (FHPO). DAG formed small plate-crystals which tend to occur at the bubble surface, whereas FHPO showed needle-like crystals that were formed mainly in the continuous phase. For the 2 wt% FHPO-8 wt% DAG-based oil foams, interfacial templating crystallization effect contributed to the smaller bubble size and improved rheological properties whereby less oil drainage and foam breakdown occurred. Hence, the non-aqueous foam formed by DAG has broad application prospect because of the thermoresponsive properties and the desirable health benefits.

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