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Diacylglycerol oil: Metabolism, nutritional benefits, and applications in food products |
D. M. SIKORSKI1, Y. M. Stuchell1, S. Kawai2, and J. Fukasawa2. (1) Archer Daniels Midland Co., 1001 N. Brush College Rd., Decatur, IL 62521-1656, (2) Kao Corp., 14-10, Nihonbashi Kayabacho 1-chome, Chuo-ku, Tokyo, 103-8210, Japan Diacylglycerols are naturally occurring compounds found in many edible oils. Through interesterification, an edible oil containing increased level of diacylglycerols has been produced that shows different metabolic effects compared to conventional edible oils. Differences in metabolic pathways between 1,3 diacylglycerol and either 1,2 diacylglycerol or triglycerides allow a greater portion of fatty acids from 1,3 diacylglycerol to be burned as energy rather than being stored as fat. Clinical studies have shown that regular consumption of diacylglycerol oil as part of a sensible diet can help individuals to manage their body weight and body fat. Formulating mayonnaise-type products with diacylglycerol can be quite a challenge due to the increased polarity of diacylglycerol relative to triacylglycerol. To achieve a stable emulsion, the HLB of the egg yolk must be increased to compensate for the differences in polarity of the oils. Diacylglycerol oil can be used as a one-for-one replacement for triacylglycerol oil in salad dressings. Dressings made with diacylglycerol oil have equivalent or superior emulsion stability, increased dressing cling (in full-fat varieties), and improved suspension of spices/particulates compared to dressings made with triacylglycerol oil. Formulating sauces and gravies with diacylglycerol oil allow the amount of saturated fat in these products to be reduced and replaced with an oil lower in saturates and higher in polyunsaturates. Products retain their flavor profile, allowing consumers to enjoy eating their favorite items without sacrificing taste. Baked goods formulated with diacylglycerol oil were similar in appearance, taste, and texture to their triacylglycerol oil controls, especially in the baked products with higher fat content.
Session 44, NEW PRODUCTS & TECHNOLOGIES
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