Redefining shortening: Systematically characterizing traditional and new enriched diacylglycerol shortening and exploring their impact on processing applications

Pengkai Xie; Feng Wang; Jun Zhou; Yee-Ying Lee; Yufei Zhang; Shuo Zou; Yong Wang; Zhen Zhang

doi:10.1016/j.foodchem.2024.142196

Redefining shortening: Systematically characterizing traditional and new enriched diacylglycerol shortening and exploring their impact on processing applications

Food Chem. 2024 Nov 26:466:142196. doi: 10.1016/j.foodchem.2024.142196. Online ahead of print.

Authors

Pengkai Xie¹, Feng Wang¹, Jun Zhou², Yee-Ying Lee³, Yufei Zhang⁴, Shuo Zou¹, Yong Wang¹, Zhen Zhang⁵

Affiliations

¹ JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
² Guangdong Sumbillion Food for Special Medical Purposes Co., Ltd, Guangzhou 510220, China.
³ School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia.
⁴ Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, Hubei 430062, China.
⁵ JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China. Electronic address: zhangzhen@jnu.edu.cn.

PMID: 39612838
DOI: 10.1016/j.foodchem.2024.142196

Abstract

Compared to lard-based shortenings, diacylglycerol (DAG)-based shortenings have demonstrated beneficial effects, such as lowering blood lipids, and reducing postprandial blood glucose levels. In this study, different chain-length DAG oils were blended with lower melting point peanut oil DAG oil (PO-DAG-oil). The blend ratios for the three types of DAG-based shortenings were determined based on the solid fat content (SFC) of lard. Subsequently, 1 % of various emulsifiers were added, and the crystallization properties, rheological and textural characteristics, polymorphism, microstructure, water-absorbing capacity, and plasticity of the four shortening systems were examined. The emulsifiers found to be suitable for lard shortening, long chain fatty acid DAG (LCD-shortening), medium chain fatty acid DAG (MCD-shortening), and medium and long chain fatty acid DAG (MLCD-shortening) were Span60, PGFE, PGFE, and MAG, respectively. Cakes baked using DAG-based shortenings exhibited superior textural properties compared to those made with lard-based shortenings, supporting the application of high-melting-point DAG oils in shortening formulations.

Keywords: Cake; Crystallization; Diacylglycerol; Emulsifier; Lard; Shortening.