Diacylglycerols

Abstract

Diacylglycerols (DAGs) are natural components of various edible oils. Typically, the level of DAGs in edible oils is below 5% of total oil; however, several edible oils have levels above 5%. Also, DAGs have been used as emulsifiers for use in food systems, particularly baked goods, and are approved as such. Human consumption of DAG has been estimated as 3 g per day.The following article focuses on experimental data supporting different metabolic characteristics of 1,3‐DAG or DAG oil containing 1,3‐DAG, synthesis of DAGs, applications of DAG in food industries, and patents. Relevant areas of observed differences between 1,3‐DAG/DAG oil and TAG/TAG oil metabolism include postprandial lipid metabolism and use of macronutrient fuels. Observations from animal and human experimental data are included.