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Diacylglycerol Oil—Properties, Processes and Products: A Review

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Abstract

Diacylglycerol (DAG) oil has beneficial effects on obesity and weight-related disorders. A survey of literature has shown the effects of DAG on the reduction in the accumulation of body fat in both animals and humans. The physiological effect of DAG is believed to be attributed to its metabolic pathway, which is different from triacylglycerol (TAG) metabolism. Physicochemical properties, such as melting and smoke points and polymorphic forms, of DAG are also distinct from TAG. Various patented processes for DAG oil production from several reaction routes are discussed. A review of patent literature of commercial products based on DAG oils and fats is also provided.

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Acknowledgment

The authors thank Golden Hope Research Centre Sdn. Bhd. for financial support.

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Authors and Affiliations

  1. Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Seong-Koon Lo & Oi-Ming Lai

  2. Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

    Chin-Ping Tan

  3. Malaysian Agricultural Research and Development Institute, P.O. Box 12301, 50774, Kuala Lumpur, Malaysia

    Kamariah Long

  4. Golden Hope Research Centre Sdn. Bhd., P.O. Box 207, 47200, Banting, Selangor, Malaysia

    Mohd. Suria Affandi Yusoff

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  1. Seong-Koon Lo
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  2. Chin-Ping Tan
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  5. Oi-Ming Lai
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Correspondence to Oi-Ming Lai.

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Lo, SK., Tan, CP., Long, K. et al. Diacylglycerol Oil—Properties, Processes and Products: A Review. Food Bioprocess Technol 1, 223–233 (2008). https://doi.org/10.1007/s11947-007-0049-3

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