Diacylglycerol in food industry: Synthesis methods, functionalities, health benefits, potential risks and drawbacks

Conclusion: The use of enzymes which are regioselective and reusable, aids in increasing the DAG yield and purity besides of reducing production cost. DAG has been applied as an emulsifier, crystallization modifier and functional ingredient in various fat-based products which not only exhibited great functionalities but also with great health beneficial properties. Nonetheless, DAG exhibited inferior performance as cooking due to the low oxidative and thermal stability. The exposure to high temperature also potentially cause the formation of glycidyl fatty esters and 3-monochloropropane-1,2-diol fatty acid esters. Future research can be performed to address the subjects on the low stability of DAG through synthesizing medium chain or medium-long chain DAG, incorporation of anti-oxidants or by microencapsulation technologies.
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research