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Dietary fat is normally in TAG form, but diacylglycerol (DAG) is a natural component of edible oils. Studies have shown that consumption of DAG results in metabolic characteristics that are distinct from those of TAG, which may be beneficial in preventing and managing obesity. The objective of the present study was to investigate if food items in which part of the TAG oil is replaced with DAG oil combined with high α-linolenic acid (ALA) content would influence metabolic markers. A 12-week double-blinded randomised controlled parallel-design study was conducted. The participants (n 23) were healthy, overweight men and women, aged 37–67 years, BMI 27–35 kg/m2, with waist circumference >94 cm (men) and >88 cm (women). The two groups received 20 g margarine, 11 g mayonnaise and 12 g oil per d, containing either high ALA and sn-1,3-DAG or high ALA and TAG. Substitution of TAG oil with DAG oil in food items for 12 weeks led to an improvement of the predicted 10 years cardiovascular risk score in overweight subjects by non-significantly improving markers of health such as total body fat percentage, trunk fat mass, alanine aminotransferase, systolic blood pressure, γ-glutamyl transferase, alkaline phosphatase and total fat-free mass. This may suggest that replacing TAG oil with DAG oil in healthy, overweight individuals may have beneficial metabolic effects.

A tomato flavor enhancer, 2-isobutylthiazole (IBT), was added (5 mg/kg) to dressings emulsified with either a whey protein concentrate-80 (WPC-80), a WPC-80 hydrolysate or β-lactoglobulin at high pressure (70 MPa) at either 20 or 75 °C. The short (2-4 min), high-temperature treatment left the proteins essentially unchanged. IBT addition gave a dominant, green tomato flavor that masked the intrinsic odor of the WPC-80 hydrolysate but enhanced bitter flavor. The sensory IBT odor intensity was determined by oil level (5-30%) and pH; pH 4.0 gave higher IBT odor than pH 6.5. The green (IBT) odor release correlated with the sensory viscosity (p = 0.001) and with instrumentally determined complex modulus (p = 0.001), but not to the dressings' microstructure. The presence of small (<<1.5 µm) oil particles that were difficult to identify from images may explain why no correlation between green odor and microstructure was found. Headspace analysis significantly detected differences in the release of IBT from the different protein types: WPC-80 dressings released the most and β-lactoglobulin the least amounts of IBT into headspace. As this difference in release of IBT among proteins could not be verified by sensory analysis, it may bear no relevance for perception.

Summary: Twelve dressing systems made by varying protein type, oil level, CaCl 2 , NaCl, and sucrose, were examined using scanning electron microscopy. Images from the 12 systems were quantitatively analysed using methods of feature extraction. These methods were based on vectorisations of the images followed by principal component analysis on the extracted vectors. These techniques were used to examine the reproducibility of the acquired images as well as to relate the images to rheologic and sensory texture parameters. Two feature extraction methods were used: the angle measure technique (AMT) and the absolute difference method (ABDF). The ABDF method used fewer principal components to extract information from images relevant to the complex modulus/sensory viscosity of the system, but the information seemed equally well preserved by the two-feature extraction methods. The AMT was more efficient in classifying the images with respect to protein type. A fair correlation between images and complex modulus was obtained (R=0.73). It is suggested that a better correlation might be obtained by adding more systems, increasing the number of areas imaged for each system as well as avoiding systems of low viscosity.