Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate

Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate

With an aim to prepare the healthier functional chocolate, olive oil-based diacylglycerol plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) and olive oil-based diacylglycerol olein (O-DAGO) as confectionery fat in compound chocolate. We reported the physicoch...

Full description

Bibliographic Details
Main Authors:	Chen, Ying, Wang, Weifei, Zhang, Weiqian, Tan, Chin-Ping, Lan, Dongming, Wang, Yonghua
Format:	Article
Published:	Elsevier 2022

Similar Items

The formation of 3-Monochloropropanediol esters and Glycidyl esters during heat-induced processing using an olive-based edible oil
by: Ji, Yingrui, et al.
Published: (2022)

Physical, textural and crystallization characteristics of different chain length diacylglycerol-based solid fats
by: Zhou, Jun, et al.
Published: (2023)

Diacylglycerols: healthy fats of the future?
by: Lai, Oi Ming
Published: (2017)

Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: impacts of different baking temperatures and blending ratios
by: Abdul Kadir, Nur Shafika, et al.
Published: (2022)

Process for fractional crystallisation of palm-based diacylglycerol fat
by: Abdul Latip, Razam, et al.
Published: (2010)

Comparison of quality characteristics between compound and pure milk chocolate
by: Hussain, Norhayati, et al.
Published: (2018)

Effect of Palm-Based Desiccated Coconut Filling on Fat Migration in Filled Chocolates
by: Chin, Hui Han
Published: (2006)

Effect of storage temperature on fat migration in dark chocolate filled with local fillings
by: Selamat, Jinap, et al.

Process for the production of diacylglycerol
by: Lai, Oi Ming, et al.
Published: (2011)

Synthesis of CLA-rich lysophosphatidylcholine by immobilized MAS1-H108A-catalyzed esterification: effects of the parameters and monitoring of the reaction process
by: Li, Daoming, et al.
Published: (2018)

Synthesis of conjugated linoleic acid-rich triacylglycerols by immobilized mutant lipase with excellent capability and recyclability
by: Lian, Weishuai, et al.
Published: (2018)

Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions
by: Abd Latip, Razam, et al.
Published: (2013)

Enzymatic preparation of diacylglycerols: lipase screening, immobilization, characterization and glycerolysis performance
by: Xie, Rui, et al.
Published: (2024)

Pickering foam stabilized by diacylglycerol-based solid lipid nanoparticles: effect of protein modification
by: Chen, Dechu, et al.
Published: (2024)

Review on the current state of diacylglycerol production using enzymatic approach
by: Eng, Tong Phuah, et al.
Published: (2015)

Fat Migration of Lauric and Non-Lauric Fat Used as Base Filling Centre in Dark Chocolate at Different Storage Temperatures
by: Abdelbagi Ali, Abdelrahim
Published: (2001)

Deep eutectic solvents enable the enhanced production of n-3 PUFA-enriched triacylglycerols
by: Long, Xu, et al.
Published: (2017)

Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein
by: Ng, Siou Pei, et al.
Published: (2014)

Non-aqueous foams formed by whipping diacylglycerol stabilized oleogel
by: Lei, Mengting, et al.
Published: (2020)

Immobilization of lipase from Thermomyces lanuginosus and its Glycerolysis ability in diacylglycerol preparation
by: Xie, Rui, et al.
Published: (2024)

Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate
by: Wong, Keat Yi, et al.
Published: (2024)

Quality characteristics of chocolates incorporated with broccoli leaves jellies
by: Chi, Hong Yeap, et al.
Published: (2024)

Immobilized Talaromyces thermophilus lipase as an efficient catalyst for the production of LML-type structured lipids
by: Lian, Weishuai, et al.
Published: (2019)

Determination of proximate and mineral contents of chocolate cupcakes prepared with persea americana fruit as fat replacer
by: Shamsudin, Nur Izzati Mohd
Published: (2015)

Fat migration of lauric hard-butter and non-lauric fat used as based filling centre in dark chocolate at different storage temperatures
by: Ali, Abdelrahim Abdelbagi, et al.
Published: (2002)

Effect of diacylglycerol interfacial crystallization on the physical stability of water-in-oil emulsions
by: Yang, Jia, et al.
Published: (2020)

Phase behavior of palm oil in blends with palm-based diacylglycerol
by: Saberi, Amir Hoessein, et al.
Published: (2011)

Effect of purification methods on the physicochemical and thermodynamic properties and crystallization kinetics of medium-chain, medium–long-chain, and long-chain diacylglycerols
by: Wang, Shaolin, et al.
Published: (2020)

Diacylglycerol oil properties, processes and products : a review.
by: Lo, Seong Koon, et al.
Published: (2008)

Changes in stability, phytonutrients, 3-chloropropanol esters and glycidyl esters of peanut oil-based diacylglycerols during heat treatment
by: Lv, Yongsi, et al.
Published: (2024)

Properties and characteristics of nanocrystalline cellulose isolated from olive fiber
by: Lau, Kia Kian, et al.
Published: (2020)

Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review
by: Lee, Yee Ying, et al.
Published: (2019)

Method of modifying physical properties of palm-based diacylglycerol oil
by: Tan, Chin Ping, et al.
Published: (2013)

Production of cocoa butter substitute via enzymatic interesterification of fully hydrogenated palm kernel oil, coconut oil and fully hydrogenated palm stearin blends
by: Ornla-Ied, Pimwalan, et al.
Published: (2022)

Characteristics of Malaysian, Sulawesian and Brazilian Cocoa Butters, Their Blends and Chocolate
by: Abdul Hamid, Mansoor
Published: (1997)

Physical, textural and crystallization properties of ground nut oil-based diacylglycerols in W/O margarine system
by: Ke, Wanting, et al.
Published: (2023)

Utilization of Soy Protein Isolates in the Production of Chocolates and Chocolate Beverage Powders
by: Hussin, Norma
Published: (1997)

Improving Functionality of Chocolate
by: Konar, Nevzat, et al.
Published: (2022)

Diacylglycerol and Triacylglycerol as Responses in a Dual Response Surface-Optimized Process for Diacylglycerol Production by Lipase-Catalyzed Esterification in a Pilot Packed-Bed Enzyme Reactor
by: Lo, Seong Koon, et al.
Published: (2007)

Process for producing phytonutrient enriched diacylglycerols
by: Baharin, Badlishah Sham, et al.
Published: (2007)