Cover Image

Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats

Compared with conventional plant oils, diacylglycerol (DAG)-based fats exhibit a higher melting point and could serve as a solid base oil for preparing specialty fats. In this study, different chain length DAG-based solid fats were prepared, and the influences of acyl groups on the physical property...

Full description

Saved in:
Bibliographic Details
Main Authors: Zhou, Jun, Mao, Yilin, Lee, Yee‐Ying, Lai, Oi‐Ming, Tan, Chin‐Ping, Cheng, Jianqiang, Wang, Yong, Zhang, Zhen
Format: Article
Published: Wiley 2023
Online Access:http://psasir.upm.edu.my/id/eprint/110445/
https://aocs.onlinelibrary.wiley.com/doi/abs/10.1002/aocs.12750
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.110445
record_format eprints
spelling my.upm.eprints.1104452024-10-07T03:01:03Z http://psasir.upm.edu.my/id/eprint/110445/ Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats Zhou, Jun Mao, Yilin Lee, Yee‐Ying Lai, Oi‐Ming Tan, Chin‐Ping Cheng, Jianqiang Wang, Yong Zhang, Zhen Compared with conventional plant oils, diacylglycerol (DAG)-based fats exhibit a higher melting point and could serve as a solid base oil for preparing specialty fats. In this study, different chain length DAG-based solid fats were prepared, and the influences of acyl groups on the physical property, crystal microstructure, and crystallization kinetics of the binary solid fat phase were explored. The slipping melting point (SMP) of obtained medium chain-DAG (MCD-fats), medium-long chain-DAG (MLCD-fats), and long chain-DAG (LCD-fats) fats were 35.67, 40.70, and 52.30°C, and their original β′ crystal content were 46.3, 56.1, and 66.9, respectively. The solid fat content (SFC) profiles and crystallization properties were significantly affected as the fatty acid chain length and acylglycerols compositions changes. The microstructure of crystal in DAG-fats got denser slowly during storage. DAG can delay the translation of crystal form and stabilize β′ crystal form, which is related to their three-dimensional crystalline network changes. The hardness of MCD-fats and LCD-fats were higher than that of MLCD-fats because of the acylglycerol compositions as well as fat crystals in DAG-fats. Applying high melting point DAG as a novel base stock has an immense potential value in the production of specialty fats with low saturated fat, high stability, and decent operability. Wiley 2023 Article PeerReviewed Zhou, Jun and Mao, Yilin and Lee, Yee‐Ying and Lai, Oi‐Ming and Tan, Chin‐Ping and Cheng, Jianqiang and Wang, Yong and Zhang, Zhen (2023) Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats. Journal of the American Oil Chemists' Society. ISSN 0003-021X; eISSN: 1558-9331 https://aocs.onlinelibrary.wiley.com/doi/abs/10.1002/aocs.12750 10.1002/aocs.12750
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description Compared with conventional plant oils, diacylglycerol (DAG)-based fats exhibit a higher melting point and could serve as a solid base oil for preparing specialty fats. In this study, different chain length DAG-based solid fats were prepared, and the influences of acyl groups on the physical property, crystal microstructure, and crystallization kinetics of the binary solid fat phase were explored. The slipping melting point (SMP) of obtained medium chain-DAG (MCD-fats), medium-long chain-DAG (MLCD-fats), and long chain-DAG (LCD-fats) fats were 35.67, 40.70, and 52.30°C, and their original β′ crystal content were 46.3, 56.1, and 66.9, respectively. The solid fat content (SFC) profiles and crystallization properties were significantly affected as the fatty acid chain length and acylglycerols compositions changes. The microstructure of crystal in DAG-fats got denser slowly during storage. DAG can delay the translation of crystal form and stabilize β′ crystal form, which is related to their three-dimensional crystalline network changes. The hardness of MCD-fats and LCD-fats were higher than that of MLCD-fats because of the acylglycerol compositions as well as fat crystals in DAG-fats. Applying high melting point DAG as a novel base stock has an immense potential value in the production of specialty fats with low saturated fat, high stability, and decent operability.
format Article
author Zhou, Jun
Mao, Yilin
Lee, Yee‐Ying
Lai, Oi‐Ming
Tan, Chin‐Ping
Cheng, Jianqiang
Wang, Yong
Zhang, Zhen
spellingShingle Zhou, Jun
Mao, Yilin
Lee, Yee‐Ying
Lai, Oi‐Ming
Tan, Chin‐Ping
Cheng, Jianqiang
Wang, Yong
Zhang, Zhen
Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats
author_facet Zhou, Jun
Mao, Yilin
Lee, Yee‐Ying
Lai, Oi‐Ming
Tan, Chin‐Ping
Cheng, Jianqiang
Wang, Yong
Zhang, Zhen
author_sort Zhou, Jun
title Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats
title_short Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats
title_full Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats
title_fullStr Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats
title_full_unstemmed Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats
title_sort physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats
publisher Wiley
publishDate 2023
url http://psasir.upm.edu.my/id/eprint/110445/
https://aocs.onlinelibrary.wiley.com/doi/abs/10.1002/aocs.12750
_version_ 1814054708266926080
score 13.211869

Similar Items