Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer

Xuan Liu; Wanli Xu; Weifei Wang; Riming Luo; Bo Yang; Dongming Lan; Yonghua Wang

Food Chemistry: X (Oct 2023)

Physicochemical properties and feasibility of coconut oil-based diacylglycerol as an alternative fat for healthy non-dairy creamer

Xuan Liu,
Wanli Xu,
Weifei Wang,
Riming Luo,
Bo Yang,
Dongming Lan,
Yonghua Wang

Affiliations

Xuan Liu: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Wanli Xu: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Weifei Wang: Sericultural & 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, China
Riming Luo: Guangdong Yue-shan Special Nutrition Technology Co., Ltd., Foshan 528000, China
Bo Yang: School of Bioscience and Bioengineering, South China University of Technology, Guangzhou 510006, China
Dongming Lan: School 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).
Yonghua 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).

Journal volume & issue: Vol. 19
p. 100749

Abstract

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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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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