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


Ke, Wanting and Lee, Yee-Ying and Cheng, Jianqiang and Tan, Chin-Ping and Lai, Oi-Ming and Li, Aijun and Wang, Yong and Zhang, Zhen (2023) Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system. Food Chemistry, 433. art. no. 137374. pp. 1-11. ISSN 0308-8146


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Biotechnology and Biomolecular Sciences
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.foodchem.2023.137374
Publisher: Elsevier
Keywords: Crystallization; Distillation; Glycerol; Lipids; Textures; arachis oil; diacylglycerol; margarine; palm oil; Base oil; Crystallization behavior; Crystallization properties; Diacylglycerol; Enzymatic glycerolysis; Margarine; Molecular distillation; Nut oil; Oil based; Textural properties; aeration; Article; controlled study; crystallization; distillation; fat content; flow measurement; hardness; lipid composition; liquid; physical chemistry; plasticity; purification; texture analysis; thermodynamics; viscosity; Palm oil
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 29 Mar 2024 04:09
Last Modified: 30 May 2024 04:03
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.foodchem.2023.137374
URI: http://psasir.upm.edu.my/id/eprint/105726
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