Diacylglycerols
Edible Oil and Fat Products: Specialty Oils and Oil Products
Yong Wang, Oi-Ming Lai, Yee-Ying Lee, Wan-Jun Lee, Brent D. Flickinger,
Noburo Matsuo,
Brent D. Flickinger
Archer Daniels Midland Company, Decatur, IL, USA
Search for more papers by this authorYong Wang, Oi-Ming Lai, Yee-Ying Lee, Wan-Jun Lee, Brent D. Flickinger,
Noburo Matsuo,
Brent D. Flickinger
Archer Daniels Midland Company, Decatur, IL, USA
Search for more papers by this authorFirst published: 17 February 2020
Abstract
Diacylglycerols (DAGs) are natural components of various edible oils. Typically, the level of DAGs in edible oils is below 5% of total oil; however, several edible oils have levels above 5%. Also, DAGs have been used as emulsifiers for use in food systems, particularly baked goods, and are approved as such. Human consumption of DAG has been estimated as 3 g per day.
The following article focuses on experimental data supporting different metabolic characteristics of 1,3-DAG or DAG oil containing 1,3-DAG, synthesis of DAGs, applications of DAG in food industries, and patents. Relevant areas of observed differences between 1,3-DAG/DAG oil and TAG/TAG oil metabolism include postprandial lipid metabolism and use of macronutrient fuels. Observations from animal and human experimental data are included.
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