Work

Structure–Property Correlation of Diacylglycerol‐Modified Lipid Bases: Crystallization and Dispersion Behaviors

Year: 2026

Type: article

Abstract: ABSTRACT This study investigated the physicochemical modifications of fully hydrogenated palm kernel oil stearin (FHPKS) by incorporating the enzymatically synthesized lauric and myristic acid–based diacylglycerols (DAGs) to enhance its thermal behavior and dispersion properties. The lipid bases were prepared by blending DAGs with FHPKS at different concentrations. The physicochemical properties were characterized via fatty acid and lipid species analyzes, solid fat content, morphology/polymorphism, crystallization kinetics, and disintegration/dissolution times. Results suggested that DAGs were compatible with the FHPKS at 0°C–20°C when added below 40%, while higher DAG concentrations tended to induce eutectic behavior. DAG at 5%–10% significantly promoted β′ crystal formation with fine morphology, reducing dissolution time (from 20.21 ± 0.12 to 16.20 ± 0.30 min) and improving the uniformity and stability of the lipid matrices. Multivariate predictive models were constructed to correlate physicochemical parameters with melting and dispersion properties. These findings offer valuable insights for the functional design of lipid–based systems.

Source: Food Science & Nutrition

DOI: 10.1002/fsn3.71705

Authors: Jun Jin, Mingxuan Fang, Siyu Zhang

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology, Northwest A&F University

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: hybrid

Estimated APC paid: $3,630

Funder: National Natural Science Foundation of China