Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils

Saberi AH 1 , Kee BB 1 , Oi-Ming L 2 , Miskandar MS 3

Affiliations 

  • 1 Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
  • 2 Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia; Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia. Electronic address: [email protected]
  • 3 Malaysian Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia
Food Chem, 2011 Aug 1;127(3):1031-8.
PMID: 25214093 DOI: 10.1016/j.foodchem.2011.01.076

Abstract

Palm-based diacylglycerol (P-DAG) oils were produced through enzymatic glycerolysis of palm kernel oil (PKO), palm oil (PO), palm olein (POL), palm mid fraction (PMF) and palm stearin (PS). High purity DAG (83-90%, w/w) was obtained and compared to palm-based oils (P-oil) had significantly (P<0.05) different fatty acid composition (FAC), iodine value (IV) and slip melting point (SMP). Solid fat content (SFC) profiles of P-DAG oils as compared to P-oils had less steep curves with lower SFC at low temperature range (5-10°C) and the higher complete melting temperatures. Also, P-DAG oils in contrast with P-oils showed endothermic as well as exothermic peaks with higher transition temperatures and significantly (P<0.05) higher crystallisation onsets, heats of fusion, and heats of crystallisation. Crystal forms for P-DAG oils were mostly in the β form.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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