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Diacylglycerol (DAG) is a world leading anti-obesity functional cooking oil synthesized via structural modification of conventional fats and oils. DAG exits in three stereoisomers namely sn-1,2-DAG, sn-1,3-DAG, and sn-2,3-DAG. DAG particularly sn-1,3-DAG demonstrated to have the potential in suppressing body fat accumulation and lowering postprandial serum triacylglycerol, cholesterol and glucose level. DAG also showed to improve bone health. This is attributed to DAG structure itself that caused it to absorb and digest via different metabolic pathway than conventional fats and oils. With its purported health benefits, many studies attempt to enzymatically or chemically synthesis DAG through various routes. DAG has also received wide attention as low calorie fat substitute and has been incorporated into various food matrixes. Despite being claimed as healthy cooking oil the safety of DAG still remained uncertain. DAG was banned from sale as it was found to contain probable carcinogen glycidol fatty acid esters. The article aims to provide a comprehensive and latest review of DAG emphasizing on its structure and properties, safety and regulation, process developments, metabolism and beneficial health attributes as well as its applications in the food industry. [ABSTRACT FROM AUTHOR]

Non-enzymatic browning has been a wide and interesting research area in the food industry, ranging from the complexity of the reaction to its applications in the food industry as well as its ever-debatable health effects. This review provides a new perspective to the Maillard reaction apart from its ubiquitous function in enhancing food flavour, taste and appearance. It focuses on the recent application of Maillard reaction products as an inexpensive and excellent source of emulsifiers as well as superior encapsulating matrices for the entrapment of bioactive compounds. Additionally, it will also discuss the latest approaches employed to perform the Maillard reaction as well as several important reaction parameters that need to be taken into consideration when conducting the Maillard reaction. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The effect of replacement of soybean oil (SBO) with 0, 5, 10, 15, and 20% palm kernel based-diacylglycerol (PKDG) which were referred to as SD1000, SD9505, SD9010, SD8515, and SD8020 formulations, respectively, on the rheological properties, textural properties, and storage stability of mayonnaise were evaluated in this study. Emulsion stability results demonstrated no significant differences (P > 0.05) among all formulations except SD8020 which exhibited diminished emulsion stability. In terms of textural properties, both SD9010 and SD8020 showed closer textural characteristics compared with control. Microstructure evaluation of all mayonnaise formulations revealed significant increases in oil droplet diameter in tandem with increasing PKDG concentration. For rheological properties, all mayonnaise formulated displayed similar gel-like behavior with greater storage modulus (G') than loss modulus (G') and loss tangent (tan δ) less than 0.3. Results indicated that up to 10% PKDG was suitable to be incorporated in healthy mayonnaise formulation. Both SD9505 and SD9010 were subsequently evaluated for their stability throughout a 2-month storage period. All mayonnaise displayed satisfying stability during storage with gradual increment in peroxide value, free fatty acid level, and G'G' crossover value except control. Additionally, an insignificant change in viscoelastic properties (P > 0.05) was observed after storage for all formulations examined. Practical applications: This present work has three main practical applications: (i) enable the incorporation of PKDG as a functional ingredient into a mayonnaise system; (ii) provide knowledge and understanding of the physicochemical, rheological, and textural properties of PKDG-enriched mayonnaise; and (iii) give insight into the storage stability of PKDG-incorporated mayonnaise throughout the 2-month storage period. The purpose of this study was to produce mayonnaise using PKDG as a substitute for conventional soybean oil (SBO) in order to improve the nutritional properties of mayonnaise. Physicochemical and textural properties of PKDG-enriched mayonnaise were evaluated and compared with conventional SBO without substitution. Four PKDG-enriched mayonnaises were developed from both PKDG and SBO which were SD9505 ( XSBO = 0.95, XPKDG = 0.05), SD9010 ( XSBO = 0.90, XPKDG = 0.10), SD8515 ( XSBO = 0.85, XPKDG = 0.15), and SD8020 ( XSBO = 0.80, XPKDG = 0.20). Optimal formulations of PKDG-enriched mayonnaises were further assessed for their storage stability at room temperature (20°C) for a period of 2 months. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULT CONCLUSION Plant‐based beverages have recently seen a significant increase in market demand. However, many of these products suffer from poor emulsion stability and low protein content. Gums have commonly been used to enhance emulsion stability but they do not improve the amino acid profile. This study investigated the use of multiples plant proteins to enhance both the stability and nutritional value of plant‐based beverages.Pea and rice bran proteins both enhanced emulsion stability. Pea protein enhanced the viscosity of the continuous phase whereas rice bran protein lowered interfacial tension. When applied synergistically, competitive adhesion occurred. Rice bran protein gradually displaced pea protein from the oil droplet surface as its concentration increased, leading to emulsion destabilization due to the displaced pea protein. The use of high‐pressure homogenization further enhanced the stability of the emulsion by unfolding protein partially. However, increasing homogenization pressure (>500 Bar) and homogenization cycle (>2 cycles) led to protein aggregation due to excessive exposure of its hydrophobic core. The emulsion formed was resistant to coalescence at 4 °C for 28 days and was stable under high pH and low ionic conditions.The synergistic combination of plant proteins and the effective utilization of co‐processing (homogenization) can enhance the functionality of the individual proteins significantly, leading to the formation of a stable emulsion. The use of plant protein mixture as a stabilizer not only improved the emulsion stability but also ensured a plant‐based beverage with a complete amino acid profile for the vegan community. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Diacylglycerol (DAG) is a novel functional structural lipid, but its application in base oils remains underexplored. This research investigated the effect of three liquid oils (groundnut oil, corn oil, and flaxseed oil), with varying polyunsaturated fatty acid (PUFA) (39.60, 69.50, and 77.65 %) and DAG content (0.00, 40.00, 80.00 %), on the crystallization behaviors of palm-based oil. DAG (40.00 %), obtained through enzymatic glycerolysis and molecular distillation, was found to stabilize the binary system with good compatibility and fine crystal structure. "Liquid" DAG played a dual role: diluting solid lipids, and promoting crystallization. Increasing DAG content led to larger crystalline domain size, while higher PUFA content accelerated crystallization and increased crystal orderliness, though decreasing crystal density. These results demonstrated the clear influence of PUFA and DAG content on palm-based oil crystallization. This knowledge can guide the utilization of different unsaturated DAGs for tailored fat crystallization in food application., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Structured lipid medium- and long-chain triacylglycerols (MLCT) are claimed to be able to manage obesity. The present study investigated the body fat influence of enzymatically interesterifed palm-based medium- and long-chain triacylglycerols (P-MLCT) on diet-induced obesity (DIO) C57BL/6J mice compared with commercial MLCT oil (C-MLCT) and a control, which was the non enzymatically modified palm kernel and palm oil blend (PKO-PO blend). It also investigated the low fat and high fat effects of P-MLCT. DIO C57BL/6J mice were fed ad libitum with low fat (7%) and high fat (30%) experimental diets for 8 weeks before being sacrificed to obtain blood serum for analysis. From the results, there is a trend that P-MLCT fed mice were found to have the lowest body weight, body weight gain, total fat pad accumulation (perirenal, retroperitoneal, epididymal and mesenteric), total triglyceride levels and efficiency in controlling blood glucose level, compared with C-MLCT and the PKO-PO blend in both low fat and high fat diets. Nevertheless, the PKO-PO blend and P-MLCT caused significantly (P < 0.05) higher total cholesterol levels compared to C-MLCT. P-MLCT present in low fat and high fat dosage were shown to be able to suppress body fat accumulation. This effect is more prominent with the low fat dosage.