Retardation of Crystallization of Diacylglycerol Oils Using Polyglycerol Fatty Acid Esters

Abstract

AbstractLiquid oil containing high concentrations of diacylglycerols (DAG > 80 %, hereafter referred to as DAG‐rich oil) is generally more likely to cause precipitation at chilled temperatures (clouding phenomena) than triacylglycerol‐based oil. The clouding phenomena that occur during long‐term storage of DAG‐rich oil are unwanted in consumer products and therefore, must be prevented. In the present study, we attempted to retard precipitation by adding food emulsifiers, polyglycerol fatty acid esters (PGFE) containing different fatty acid moieties. DSC, polarized optical microscopy, and X‐ray diffraction studies revealed that the addition of 0.2 % PGFE containing palmitic and oleic acid moieties very effectively retarded precipitation in the DAG‐rich oil. To confirm these observations, we prepared a model DAG oil to mimic DAG‐rich oil and examined the retardation behavior of high‐melting DAG fractions using PGFE. The results are discussed in terms of the effects of PGFE additives on the pre‐nucleation processes of high‐melting fractions in DAG‐rich oil.