Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer
Non-dairy creamers have been widely used for coffee whitening and texture improvement. To avoid the intake of trans fatty acids from partially hydrogenated oil, coconut oil-based diacylglycerol (CO-DAG) was applied in non-dairy creamer as core material. In this study, effects of DAG content (30, 50,...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752300192X |
| _version_ | 1797676602741489664 |
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| author | Xuan Liu Wanli Xu Weifei Wang Riming Luo Bo Yang Dongming Lan Yonghua Wang |
| author_facet | Xuan Liu Wanli Xu Weifei Wang Riming Luo Bo Yang Dongming Lan Yonghua Wang |
| author_sort | Xuan Liu |
| collection | DOAJ |
| description | Non-dairy creamers have been widely used for coffee whitening and texture improvement. To avoid the intake of trans fatty acids from partially hydrogenated oil, coconut oil-based diacylglycerol (CO-DAG) was applied in non-dairy creamer as core material. In this study, effects of DAG content (30, 50, 70, 90%) on the characteristics of CO-DAG were evaluated, including rheological and thermodynamic properties. The CO-DAG with a content of 50% exhibited a wide plastic range and contained mixture of β and β' polymorphic forms. Using CO-DAG (50%) as core material, the physicochemical properties of non-dairy creamer were characterized and compared with commercial products. The results indicated that CO-DAG-based non-dairy creamers showed similar encapsulation efficiency (92.74%) and thermal stability to commercial products. Furthermore, CO-DAG-based non-dairy creamer showed higher whiteness index (54.20) than commercial non-dairy creamers (50.22) when applied to black coffee. Overall, it is anticipated that CO-DAG-based non-dairy creamers have great potentials in coffee whitening. |
| first_indexed | 2024-03-11T22:30:37Z |
| format | Article |
| id | doaj.art-272007332a7e4812bb496cad2e8a243c |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:30:37Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-272007332a7e4812bb496cad2e8a243c2023-09-23T05:12:08ZengElsevierFood Chemistry: X2590-15752023-10-0119100749Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamerXuan Liu0Wanli Xu1Weifei Wang2Riming Luo3Bo Yang4Dongming Lan5Yonghua Wang6School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaSericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, ChinaGuangdong Yue-shan Special Nutrition Technology Co., Ltd., Foshan 528000, ChinaSchool of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Corresponding authors at: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (Y. Wang).School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Youmei Institute of Inteligent Bio-manufacturing Co., Ltd, Foshan 528200, China; Corresponding authors at: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China (Y. Wang).Non-dairy creamers have been widely used for coffee whitening and texture improvement. To avoid the intake of trans fatty acids from partially hydrogenated oil, coconut oil-based diacylglycerol (CO-DAG) was applied in non-dairy creamer as core material. In this study, effects of DAG content (30, 50, 70, 90%) on the characteristics of CO-DAG were evaluated, including rheological and thermodynamic properties. The CO-DAG with a content of 50% exhibited a wide plastic range and contained mixture of β and β' polymorphic forms. Using CO-DAG (50%) as core material, the physicochemical properties of non-dairy creamer were characterized and compared with commercial products. The results indicated that CO-DAG-based non-dairy creamers showed similar encapsulation efficiency (92.74%) and thermal stability to commercial products. Furthermore, CO-DAG-based non-dairy creamer showed higher whiteness index (54.20) than commercial non-dairy creamers (50.22) when applied to black coffee. Overall, it is anticipated that CO-DAG-based non-dairy creamers have great potentials in coffee whitening.http://www.sciencedirect.com/science/article/pii/S259015752300192XCoconut oil-based diacylglycerolNon-dairy creamerPhysicochemical characteristicTrans fatty acidsBlack coffee |
| spellingShingle | Xuan Liu Wanli Xu Weifei Wang Riming Luo Bo Yang Dongming Lan Yonghua Wang Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer Food Chemistry: X Coconut oil-based diacylglycerol Non-dairy creamer Physicochemical characteristic Trans fatty acids Black coffee |
| title | Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer |
| title_full | Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer |
| title_fullStr | Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer |
| title_full_unstemmed | Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer |
| title_short | Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer |
| title_sort | physicochemical properties and feasibility of coconut oil based diacylglycerol as an alternative fat for healthy non dairy creamer |
| topic | Coconut oil-based diacylglycerol Non-dairy creamer Physicochemical characteristic Trans fatty acids Black coffee |
| url | http://www.sciencedirect.com/science/article/pii/S259015752300192X |
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