Diacylglycerols or 'DAG' oils could offer hope to bakers struggling to cut saturated fat in products, according to Leatherhead Food International (LFI).
Naturally present in vegetable oils including soybean oil and rapeseed oil, DAGs have similar energy content to triacylglycerols (TAGs). But they are metabolised differently, inducing fat oxidation, suppressing fat accumulation and increasing satiety.
Speaking at an LFI fat reduction conference, LFI director of food evaluation and development Dr Neil Hargreaves called semi-solid, rapidly melting DAG blends a "fantastic opportunity". Makers of compound chocolate, bakery creams, biscuits and pastries could use them for saturated fat reduction that was impossible using standard techniques.
"DAGs could act as full or partial replacers for saturated triglycerides in food products, but more research is needed," he said.
A 12-month DAGs research project at LFI starting now will look at defining physico-chemical properties of DAG materials and compare them with saturated or trans fats. It will also explore optimal DAG materials and blends in products including chocolate compounds and cream fillings.