Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system
Enzymatic glycerolysis produced ground nut oil-based diacylglycerols (GNO-DAG) with a purity of 43.28 ± 0.89 (GNO-DAG40). GNO-DAG80 (with a DAG purity of 87.33 ± 0.61) was obtained after purification using molecular distillation. Traditional palm oil was mixed with the “liquid” DAG as margarine base...
| Main Authors: | , , , , , , , |
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| Format: | Article |
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Elsevier
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/105726/ |
| _version_ | 1848864591133540352 |
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| author | Ke, Wanting Lee, Yee-Ying Cheng, Jianqiang Tan, Chin-Ping Lai, Oi-Ming Li, Aijun Wang, Yong Zhang, Zhen |
| author_facet | Ke, Wanting Lee, Yee-Ying Cheng, Jianqiang Tan, Chin-Ping Lai, Oi-Ming Li, Aijun Wang, Yong Zhang, Zhen |
| author_sort | Ke, Wanting |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Enzymatic glycerolysis produced ground nut oil-based diacylglycerols (GNO-DAG) with a purity of 43.28 ± 0.89 (GNO-DAG40). GNO-DAG80 (with a DAG purity of 87.33 ± 0.61) was obtained after purification using molecular distillation. Traditional palm oil was mixed with the “liquid” DAG as margarine base oils. Subsequent evaluations of palm oil-DAG-based fats (PO-GNO DAG) as a margarine replacement in a W/O model system showed that the material was an ideal functional base oil with improved aeration properties and plasticity during application. The binary system physical, textural and crystallization property were determined, and the compatibility of the binary mixed system was analyzed by constructing a phase diagrams. The PO-GNO DAG showed decent compatibility between the two phases and had better texture and rheological properties. In addition, PO-GNO DAG40 showed better apparent viscosity and aeration characteristics than PO-GNO DAG80, with potential application in the food specialty fats industry. |
| first_indexed | 2025-11-15T13:51:15Z |
| format | Article |
| id | upm-105726 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:51:15Z |
| publishDate | 2023 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1057262024-05-30T04:03:18Z http://psasir.upm.edu.my/id/eprint/105726/ Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system Ke, Wanting Lee, Yee-Ying Cheng, Jianqiang Tan, Chin-Ping Lai, Oi-Ming Li, Aijun Wang, Yong Zhang, Zhen Enzymatic glycerolysis produced ground nut oil-based diacylglycerols (GNO-DAG) with a purity of 43.28 ± 0.89 (GNO-DAG40). GNO-DAG80 (with a DAG purity of 87.33 ± 0.61) was obtained after purification using molecular distillation. Traditional palm oil was mixed with the “liquid” DAG as margarine base oils. Subsequent evaluations of palm oil-DAG-based fats (PO-GNO DAG) as a margarine replacement in a W/O model system showed that the material was an ideal functional base oil with improved aeration properties and plasticity during application. The binary system physical, textural and crystallization property were determined, and the compatibility of the binary mixed system was analyzed by constructing a phase diagrams. The PO-GNO DAG showed decent compatibility between the two phases and had better texture and rheological properties. In addition, PO-GNO DAG40 showed better apparent viscosity and aeration characteristics than PO-GNO DAG80, with potential application in the food specialty fats industry. Elsevier 2023 Article PeerReviewed Ke, Wanting and Lee, Yee-Ying and Cheng, Jianqiang and Tan, Chin-Ping and Lai, Oi-Ming and Li, Aijun and Wang, Yong and Zhang, Zhen (2023) Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system. Food Chemistry, 433. art. no. 137374. pp. 1-11. ISSN 0308-8146 https://www.sciencedirect.com/science/article/pii/S0308814623019921?via%3Dihub 10.1016/j.foodchem.2023.137374 |
| spellingShingle | Ke, Wanting Lee, Yee-Ying Cheng, Jianqiang Tan, Chin-Ping Lai, Oi-Ming Li, Aijun Wang, Yong Zhang, Zhen Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system |
| title | Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system |
| title_full | Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system |
| title_fullStr | Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system |
| title_full_unstemmed | Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system |
| title_short | Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system |
| title_sort | physical, textural and crystallization properties of ground nut oil-based diacylglycerols in w/o margarine system |
| url | http://psasir.upm.edu.my/id/eprint/105726/ http://psasir.upm.edu.my/id/eprint/105726/ http://psasir.upm.edu.my/id/eprint/105726/ |