Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review

Diacylglycerol (DAG) is a world leading anti-obesity functional cooking oil synthesized via structural modification of conventional fats and oils. DAG exits in three stereoisomers namely sn-1,2-DAG, sn-1,3-DAG, and sn-2,3-DAG. DAG particularly sn-1,3-DAG demonstrated to have the potential in suppres...

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Published in:Critical reviews in food science and nutrition 2020-08, Vol.60 (15), p.2509-2525
Main Authors: Lee, Yee-Ying, Tang, Teck-Kim, Phuah, Eng-Tong, Tan, Chin-Ping, Wang, Yong, Li, Ying, Cheong, Ling-Zhi, Lai, Oi-Ming
Format: Article
Language:English
Subjects:
Body fat
Carcinogens
Cholesterol
Cooking
Cooking oils
Diacylglycerol
Diglycerides
emulsion
enzyme lipase
Esters
Fat substitutes
Fats
Fatty acids
Food industry
Food matrix
Food processing industry
glycidol ester
Low calorie
Metabolic pathways
Metabolism
Obesity
Oils & fats
production
Safety
Stereoisomerism
Stereoisomers
Triglycerides
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creator Lee, Yee-Ying
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description Diacylglycerol (DAG) is a world leading anti-obesity functional cooking oil synthesized via structural modification of conventional fats and oils. DAG exits in three stereoisomers namely sn-1,2-DAG, sn-1,3-DAG, and sn-2,3-DAG. DAG particularly sn-1,3-DAG demonstrated to have the potential in suppressing body fat accumulation and lowering postprandial serum triacylglycerol, cholesterol and glucose level. DAG also showed to improve bone health. This is attributed to DAG structure itself that caused it to absorb and digest via different metabolic pathway than conventional fats and oils. With its purported health benefits, many studies attempt to enzymatically or chemically synthesis DAG through various routes. DAG has also received wide attention as low calorie fat substitute and has been incorporated into various food matrixes. Despite being claimed as healthy cooking oil the safety of DAG still remained uncertain. DAG was banned from sale as it was found to contain probable carcinogen glycidol fatty acid esters. The article aims to provide a comprehensive and latest review of DAG emphasizing on its structure and properties, safety and regulation, process developments, metabolism and beneficial health attributes as well as its applications in the food industry.
doi_str_mv 10.1080/10408398.2019.1650001
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subjects Body fat
Carcinogens
Cholesterol
Cooking
Cooking oils
Diacylglycerol
Diglycerides
emulsion
enzyme lipase
Esters
Fat substitutes
Fats
Fatty acids
Food industry
Food matrix
Food processing industry
glycidol ester
Low calorie
Metabolic pathways
Metabolism
Obesity
Oils & fats
production
Safety
Stereoisomerism
Stereoisomers
Triglycerides
title Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review
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