Standard Article

Diacylglycerols

  1. Brent D. Flickinger1,
  2. Noburo Matsuo2

Published Online: 15 JUL 2005

DOI: 10.1002/047167849X.bio069

Bailey's Industrial Oil and Fat Products

Bailey's Industrial Oil and Fat Products

How to Cite

Flickinger, B. D. and Matsuo, N. 2005. Diacylglycerols. Bailey's Industrial Oil and Fat Products. 3:2.

Author Information

  1. 1

    Archer Daniels Midland Company, Decatur, Illinois

  2. 2

    Kao Corporation, Tochigi, Japan

Publication History

  1. Published Online: 15 JUL 2005

Abstract

Diacylglycerols (DAG) are natural components of various edible oils. Typically, the level of DAG in edible oils is below 5% of total oil; however, several edible oils have levels above 5%. Also, DAG have been used as emulsifiers for use in food systems, particularly baked goods, and are approved as such. Human consumption of DAG has been estimated at 3 g per day.

The following review focuses on experimental data supporting different metabolic characteristics of 1,3-DAG or DAG oil containing 1,3-DAG. Relevant areas of observed differences between 1,3-DAG/DAG oil and TAG/TAG oil metabolism include postprandial lipid metabolism and use of macronutrient fuels. Observations from animal and human experimental data are included.

Keywords:

  • diaclyglycerols;
  • triacylglycerols;
  • monoacylglycerols;
  • fatty acid metabolism;
  • esterification;
  • free fatty acids