Diacylglycerols from butterfat: Production by glycerolysis and short-path distillation and analysis of physical properties |
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Authors: | Tiankui?Yang Hong?Zhang Huiling?Mu Andrew?J?Sinclair Email author" target="_blank">Xuebing?XuEmail author |
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Affiliation: | (1) Department of Food Science, RMIT University, 3001 Melbourne, Victoria, Australia;(2) BioCentrum-DTU, Technical University of Denmark, Building 221, Kgs, 2800 Lyngby, Denmark |
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Abstract: | The aim of this paper was to develop a process for the production of DAG from butterfat through glycerolysis and short-path
distillation and to evaluate the physical properties of the DAG in comparison with the original butterfat. Chemical glycerolysis
produced a mixture of acylglycerols containing DAG together with MAG and TAG. From the mixture of glycerolysis products, MAG
were removed through three consecutive distillations (vacuum <0.001 mbar) at 150°C. TAG were separated from DAG by distillation
at 210°C, which gave a product with more than 80% DAG in the distillates. Distillation temperatures had significant effects
on acyl migration. The formation of desirable 1,3-DAG was favored at higher temperatures. Under 210°C distillation, the equilibrium
ratio of 6∶4 was obtained between 1,3-DAG and 1,2(2,3)-DAG. The FA profile of the DAG product was relatively similar to the
original butterfat. The total DAG recovery was around 77% in the pilot-scale production. The different patterns of m.p. were
observed between butterfat and the DAG fraction produced as well as the MAG fraction collected. Solid fat content profiles
of the DAG fraction and its mixtures with rapeseed oil possessed trends similar to those of the corresponding butterfat and
its mixtures with rapeseed oil. Compared with butterfat, the DAG fraction behaved differently in its thermal profiles, crystallization
patterns, and rheological properties; for example, the dropping point was 13°C higher for the latter than for the former,
and the crystal pattern was mostly β form for the latter, whereas the former was the β′ form. |
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Keywords: | Acyl migration butterfat diacylglycerols dropping point DSC glycerolysis short-path distillation solid fat content thermal behavior X-ray |
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