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The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G’ higher than G”. During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.

Palm olein-based diacylglycerol (POL-DAG) was blended with palm super olein (POoo) in various concentrations (10-90%), with increments of 10% (wt/wt) POL-DAG. The physical and chemical characteristics, i.e., iodine value, acylglycerol content, fatty acid composition, melting and crystallization profiles and solid fat content, for POL-DAG, POoo and their binary blends were evaluated. The mid-infrared FTIR was used to determine the absorption bands of the different concentrations of the oil blends. Only slight differences of FAC and IV were observed. POL-DAG:POoo blends showed significant changes (p < 0.05) in DAG content and decreases in TAG content with increasing POL-DAG content. The DSC thermograms showed that the addition of different concentrations of POL-DAG changed the melting and crystallization behavior of the oil blends (POL-DAG:POoo). The crystallization onset point increased (p < 0.05) with an increasing POL-DAG concentration (10-90%). POL-DAG has the same absorption bands as POoo, with the exception of several minor peaks that appeared at (I) 2954 cm− 1, (II) 1267 cm− 1, (III) 1199 cm− 1, (IV) 1222 cm− 1 and (V) 966 cm− 1. This study will provide essential information for the palm oil industry to identify the most suitable POL-DAG blends with desirable physicochemical properties for food application purposes.

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