TY - JOUR
T1 - Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats
AU - Zhou, Jun
AU - Mao, Yilin
AU - Lee, Yee-Ying
AU - Lai, Oi-Ming
AU - Tan, Chin-Ping
AU - Cheng, Jianqiang
AU - Wang, Yong
AU - Zhang, Zhen
N1 - Funding Information:
The Department of Science and Technology of Guangdong Province under grant numbers 2022B0202010003 and the National Natural Science Foundation of China under grants 32272341 and 32001734 and are gratefully acknowledged.
Publisher Copyright:
© 2023 AOCS.
PY - 2024/11
Y1 - 2024/11
N2 - 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.
AB - 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.
KW - crystallization behaviors
KW - diacylglycerol
KW - storage stability
KW - texture properties
KW - thermal stability
UR - http://www.scopus.com/inward/record.url?scp=85173531406&partnerID=8YFLogxK
U2 - 10.1002/aocs.12750
DO - 10.1002/aocs.12750
M3 - Article
AN - SCOPUS:85173531406
SN - 0003-021X
VL - 101
SP - 1113
EP - 1126
JO - Journal of the American Oil Chemists' Society
JF - Journal of the American Oil Chemists' Society
IS - 11
ER -