ABSTRACT
I n t ro d u c t i o n Diacylglycerol (DAG), a well-known component of food emulsifiers, mono-and diglycerides (1,2), and a byproduct of cooking oil, is produced during processing and storage (3). The crystal structure and equilibration phenomena of purified DAG have been extensively investigated (4-8). However, little is known concerning its basic physicochemical properties, an important aspect of the application of DAG-enriched oil as a cooking oil. When fatty materials are used as food products, a knowledge of the physical properties of the materials is important, especially with regard to interfacial tension, solubility, viscosity, melting behavior, and other physicochemical characteristics of the material because these affect the texture and flavor, suitability for processing, and storage stability of food products containing fatty materials.
