Background

Diacylglycerol (DAG) has been a research topic that is of great interest due to its multiple functionalities which enables its extensive use in various lipid systems besides of the sought-after health benefits. However, there are several drawbacks and safety risks which DAG demonstrated that limits its wide applications. This article aims to provide a review both on the desirable traits and the drawbacks of DAG.

Scope and approach

This review encompassed several main sections including: (i) major pathways for the production of DAG followed by the techniques used to enhance the purity of DAG, (ii) health benefits, (iii) previous and recent DAG applications in the food industry, and (iv) the potential hazards or risks regarding the applications and consumption of DAG.

Key Findings and Conclusion: The use of enzymes which are regioselective and reusable, aids in increasing the DAG yield and purity besides of reducing production cost. DAG has been applied as an emulsifier, crystallization modifier and functional ingredient in various fat-based products which not only exhibited great functionalities but also with great health beneficial properties. Nonetheless, DAG exhibited inferior performance as cooking due to the low oxidative and thermal stability. The exposure to high temperature also potentially cause the formation of glycidyl fatty esters and 3-monochloropropane-1,2-diol fatty acid esters. Future research can be performed to address the subjects on the low stability of DAG through synthesizing medium chain or medium-long chain DAG, incorporation of anti-oxidants or by microencapsulation technologies.

中文翻译：

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食品工业中的二酰基甘油：合成方法，功能，健康益处，潜在的风险和弊端

背景

二酰基甘油（DAG）由于其多种功能而广受关注，除了具有广受欢迎的健康益处外，它还可以广泛用于各种脂质系统中。但是，DAG展示了一些缺点和安全风险，这限制了它的广泛应用。本文旨在对DAG的理想特性和缺点进行综述。

范围和方法

这篇综述涵盖了几个主要部分，包括：（i）生产DAG的主要途径，其次是用于提高DAG纯度的技术，（ii）对健康的好处，（iii）在食品工业中以前和最近的DAG应用，以及（iv）使用和使用DAG的潜在危害或风险。

主要发现和结论：使用区域选择性和可重复使用的酶，除了降低生产成本外，还有助于提高DAG的产量和纯度。DAG已被用作各种脂肪基产品的乳化剂，结晶改性剂和功能成分，不仅具有出色的功能性，而且还具有良好的健康有益特性。然而，由于低的氧化和热稳定性，DAG表现出较差的烹饪性能。暴露于高温下还可能导致缩水甘油基脂肪酸酯和3-单氯丙烷-1，2-二醇脂肪酸酯的形成。通过合成中链或中长链DAG，掺入抗氧化剂或通过微囊化技术，可以对DAG的低稳定性进行研究。