Abstract
This study aimed to investigate how mixtures of diacylglycerol‐enriched oils affected the phase behavior, thermal characteristics, crystallization properties, and the microstructure in a solid fat system. diacylglycerol‐enriched palm oil (PO‐DAGE) was mixed with diacylglycerol‐enriched palm stearin (PS‐DAGE) in various concentrations. On the basis of iso‐solid diagram and phase diagram, PO‐DAGE/PS‐DAGE blends exhibited a better compatibility compared to their corresponding original blends. DSC thermal profiles showed that the melting and crystallization properties of PO‐DAGE/PS‐DAGE were obviously different from their original blends. Crystallization kinetics revealed that PO‐DAGE/PS‐DAGE blends showed rather high crystallization rates and displayed no spherulitic crystal growth at all examined supercoolings. From the results of polarized light micrographs, PO‐DAGE/PS‐DAGE showed more dense structures with very small needle‐like. X‐ray diffraction evaluation exhibited when above 30% PS‐DAGE was added to PO‐DAGE, β‐polymorph crystals dominated.Practical applications: The results demonstrate that DAG‐enriched blends based from palm oil and palm stearin exhibited rather fast crystallization kinetics, which could provide a feasible solution to the annoying problems with palm‐based oils in terms of slow crystallization. DAG‐enriched blends have flatter SFC profiles and better compatibility as well as the fine microstructure compared to their corresponding original blends. These properties will be conducive to the development of DAG‐enriched plastic fats in the future, which exhibits the functionality to reduce postprandial lipid levels and to treat obesity.Compared the melting properties of DAG‐enriched blends based from palm stearin and palm oil with their corresponding original blends.
Published Version
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