The application of high purity diacylglycerol oil in whipped cream: effect on the emulsion properties and whipping characteristics

Abstract

The objective of this work was to examine the application of high purity diacylglycerol (DAG) oil in whipped cream as a partial substitute of hydrogenated palm kernel oil (HPKO). The DAG-enriched oil, with a purity of 94.50 wt%, was prepared via the enzymatic glycerolysis of palm oil/peanut oil blend and followed by molecular distillation. The substitute levels of 0, 10%, 20%, 30% and 40% (w/ w) DAG for HPKO were employed, and the effects of DAG on emulsion properties, whipping characteristics and sensory quality were investigated. The result showed DAG oil promoted partial coalescence of fat globules in emulsion. As 0-20% DAG was involved in the emulsion, the average particle size (d 3,2), surface protein concentration (SPC), partial coalescence of fat and overrun increased during whipping. The results of textural characteristics and sensory evaluation showed that 10-30% DAG substitute for HPKO would be successfully applied in whipped cream. Aplicación de aceite de diacilglicerol de alta pureza en crema batida: su efecto en las propiedades de emulsión y las características del batido RESUMEN El presente estudio se propuso examinar el efecto que conlleva la aplicación de aceite de diacilglicerol (DAG) de alta pureza como sustituto parcial de aceite de palmiste hidrogenado (HPKO) en la crema batida. Para ello se preparó aceite enriquecido con DAG, de una pureza de 94.50 wt% [porcentaje en peso], mediante glicerólisis enzimática aplicada a una mezcla de aceites de palmiste y cacahuate [maní], seguida de su destilación molecular. Se emplearon niveles de sustitución de HPKO por 0, 10%, 20%, 30% y 40% (p/p) de DAG, investigándose los efectos del DAG en las propiedades de emulsión, las características del batido y la calidad sensorial. Los resultados dan cuenta de que el aceite de DAG promovió la coalescencia parcial de los glóbulos de grasa en emulsión. Debido a que en la emulsión se utilizó de 0% a 20% de DAG, durante el batido aumentaron el tamaño medio de la partícula (d 3,2), la concentración proteica superficial (SPC), la coalescencia parcial de grasa y el rebasamiento. Los resultados de la evaluación de las características texturales y sensoriales comprueban que en la crema batida puede sustituirse exitosamente el HPKO por un porcentaje de 10-30% de DAG.

A natural and safe diglyceride (DAG)‐MFGM reconstituted milk: preparation, physiochemical, in‐vitro digestion, and sterilisation safety

“…Additionally, Liu et al . applied DAG to prepare fresh cream with a superior texture and whipping effect (Liu et al ., 2019). Therefore, it was feasible to use DAG for preparing the recombined milk.…”

“…Results presented that DAG had a high proportion of USFA (85%, including 54.3% linoleic acid (C18:2n-6) and 24.9% oleic acid (C18:1n-9) and 5.8% α-linolenic acid (C18:3n-3)), indicating that DAG was a promising functional oil to apply in dairy products (Saini & Keum, 2018). Additionally, Liu et al applied DAG to prepare fresh cream with a superior texture and whipping effect (Liu et al, 2019). Therefore, it was feasible to use DAG for preparing the recombined milk.…”

“…Recently, DAG has been involved in the development of healthy foods. Liu et al successfully prepared DAG whipped cream with superior texture and taste (Liu et al ., 2019). Moreover, it was reported that dairy products rich in DAG were more beneficial to health than TAG (Nyyssölä et al ., 2015).…”

Chemical–Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities

“…As shown in Table 8, the firmness of the sample formulated by MKF was 32.41 g, and the index values were decreased by addition of HRPO (14.49-18.63 g) and increased with the effects of NRPO (36.91-40.04 g). Consistency has a great effect on the eating quality and acceptability of the final product [68]. The whipped cream prepared from MKF had a higher consistency (963.72 g•s).…”

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

“…Diacylglycerol (DAG) exists in animal oil and plant oil as a natural ingredient and has an extreme similarity to general oil in flavor [10,11]. Furthermore, DAG could reduce fat buildup in the body; as a novel functional lipid, it is widely used in food processing and is accepted as a safe food by the Food and Drug Administration (FDA) [12][13][14]. DAG has poor oxidation stability due to its rich unsaturated fatty acids and is easily oxidized under ordinary frying conditions [15][16][17].…”