Physicochemical properties and crystallisation behaviour of bakery shortening produced from stearin fraction of palm-based diacyglycerol blended with various vegetable oils.

Highlights: [•] This is the first ever information related to fractionated diacylglycerol. [•] A process possible with palm-based diacylglycerol is presented. [•] Fractioned palm-diacyglycerol stearin (PDAGS) is utilised as bakery shortening. [•] PDAGS: PMF at 50%:50% and 60%:40% (w/w) were the optimum shortening blend. [•] The optimum blend has good miscibility in solid state and contain β′ crystal. [Copyright &y& Elsevier]