Thermal properties, oxidative stability, and frying applicability of highly pure soybean‐based diacylglycerol oil

Abstract

As one of the major food components, lipids provide us with energy, essential fatty acids, and lipid-soluble nutrients. However, excessive intake of lipids is known to increase the risk of obesity (Bakir et al., 2014), heart disease (Balk & Lichtenstein, 2017), cancer (Huang et al., 2019), and other health problems (Fulton et al., 2021). Obesity, a metabolic disorder caused by imbalanced energy uptake and expenditure, has become a serious global health problem (Swinburn et al., 2019). In recent years, the minor natural components in edible oils, diacylglycerols (DAGs), have received increasing attentions as functional food ingredients because of their different acylglycerol

Study on the Frying Performance Evaluation of Refined Soybean Oil after PLC Enzymatic Degumming

“…Hydrolysis may have also played a role, resulting in the formation of more free fatty acids, as evidenced by the slightly higher FFA content in the fried chicken wings compared with the potato chips. Notably, no significant differences were observed between ED-L and WD-L/WD-P, which is consistent with findings reported by Liu et al [15,23].…”

“…Li et al suggested that DAG is less stable than TAG and susceptible to the formation of free fatty acids during frying [16]. However, Liu et al found no significant differences in variations of FFA between SBO and SDO during the frying [15]. Our results showed that ED-L with a 1.89% DAG content did not have any significant differences compared to traditionally degummed refined soybean oil [10].…”

The in vitro digestion fates of diacylglycerol under different intestinal conditions: a potential lipid source for lipid indigestion patients

“…An ultra-performance liquid chromatography (UPLC, Waters, Milford, USA) system equipped with a Acquity UPLC CSH C 18 column (2.1 mm × 50 mm, 1.7 μm, maintained at 60 °C) was coupled online to a quadrupole time of flight mass spectrometry (Q-TOF-MS, Waters, Milford, USA) for glyceride analysis [19] . Eluent A and eluent B were water/acetonitrile (40:60, V/V) and isopropanol/ acetonitrile (90:10, V/V), respectively, both contained 0.1‰ (volume ratio) of formic acid and 10 mmol/L of ammonium acetate.…”

Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer

“…Nowadays, hydrogenated soybean oil and soybean oil catalyzed by enzymatic interesterification ( Wang & Liu, 2014 ), palm olein ( Soo, Tan, Tan, Khalid, & Tan, 2021 ) and rambutan kernel olein ( Wanthong, & Klinkesorn, 2020 ) are used as core material instead of hydrogenated vegetable oil to improve the stability of non-dairy creamer. Our previous study showed that DAGs have higher SFC and melting point compared with TAGs ( Liu et al, 2022 ). Till now, the application of CO-DAG in non-dairy creamer can be hardly found.…”