Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil
Diacylglycerol (DAG) is a novel functional structural lipid, but its application in base oils remains underexplored. This research investigated the effect of three liquid oils (groundnut oil, corn oil, and flaxseed oil), with varying polyunsaturated fatty acid (PUFA) (39.60, 69.50, and 77.65 %) and...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Ltd
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119465/ http://psasir.upm.edu.my/id/eprint/119465/1/119465.pdf |
| _version_ | 1848867973238882304 |
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| author | Ke, Wanting Lee, Yee-Ying Tan, Chin-Ping Li, Aijun Zhang, Yufei Wang, Yong Zhang, Zhen |
| author_facet | Ke, Wanting Lee, Yee-Ying Tan, Chin-Ping Li, Aijun Zhang, Yufei Wang, Yong Zhang, Zhen |
| author_sort | Ke, Wanting |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Diacylglycerol (DAG) is a novel functional structural lipid, but its application in base oils remains underexplored. This research investigated the effect of three liquid oils (groundnut oil, corn oil, and flaxseed oil), with varying polyunsaturated fatty acid (PUFA) (39.60, 69.50, and 77.65 %) and DAG content (0.00, 40.00, 80.00 %), on the crystallization behaviors of palm-based oil. DAG (40.00 %), obtained through enzymatic glycerolysis and molecular distillation, was found to stabilize the binary system with good compatibility and fine crystal structure. “Liquid” DAG played a dual role: diluting solid lipids, and promoting crystallization. Increasing DAG content led to larger crystalline domain size, while higher PUFA content accelerated crystallization and increased crystal orderliness, though decreasing crystal density. These results demonstrated the clear influence of PUFA and DAG content on palm-based oil crystallization. This knowledge can guide the utilization of different unsaturated DAGs for tailored fat crystallization in food application. |
| first_indexed | 2025-11-15T14:45:00Z |
| format | Article |
| id | upm-119465 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:45:00Z |
| publishDate | 2025 |
| publisher | Elsevier Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1194652025-08-25T07:35:16Z http://psasir.upm.edu.my/id/eprint/119465/ Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil Ke, Wanting Lee, Yee-Ying Tan, Chin-Ping Li, Aijun Zhang, Yufei Wang, Yong Zhang, Zhen Diacylglycerol (DAG) is a novel functional structural lipid, but its application in base oils remains underexplored. This research investigated the effect of three liquid oils (groundnut oil, corn oil, and flaxseed oil), with varying polyunsaturated fatty acid (PUFA) (39.60, 69.50, and 77.65 %) and DAG content (0.00, 40.00, 80.00 %), on the crystallization behaviors of palm-based oil. DAG (40.00 %), obtained through enzymatic glycerolysis and molecular distillation, was found to stabilize the binary system with good compatibility and fine crystal structure. “Liquid” DAG played a dual role: diluting solid lipids, and promoting crystallization. Increasing DAG content led to larger crystalline domain size, while higher PUFA content accelerated crystallization and increased crystal orderliness, though decreasing crystal density. These results demonstrated the clear influence of PUFA and DAG content on palm-based oil crystallization. This knowledge can guide the utilization of different unsaturated DAGs for tailored fat crystallization in food application. Elsevier Ltd 2025-02-01 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/119465/1/119465.pdf Ke, Wanting and Lee, Yee-Ying and Tan, Chin-Ping and Li, Aijun and Zhang, Yufei and Wang, Yong and Zhang, Zhen (2025) Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil. Food Chemistry, 464. art. no. 141722. pp. 1-14. ISSN 0308-8146; eISSN: 1873-7072 https://linkinghub.elsevier.com/retrieve/pii/S0308814624033727 10.1016/j.foodchem.2024.141722 |
| spellingShingle | Ke, Wanting Lee, Yee-Ying Tan, Chin-Ping Li, Aijun Zhang, Yufei Wang, Yong Zhang, Zhen Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil |
| title | Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil |
| title_full | Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil |
| title_fullStr | Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil |
| title_full_unstemmed | Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil |
| title_short | Effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil |
| title_sort | effects of polyunsaturated fatty acid and diacylglycerol on the crystallization behaviors of palm-based oil |
| url | http://psasir.upm.edu.my/id/eprint/119465/ http://psasir.upm.edu.my/id/eprint/119465/ http://psasir.upm.edu.my/id/eprint/119465/ http://psasir.upm.edu.my/id/eprint/119465/1/119465.pdf |