ABSTRACT
I n t ro d u c t i o n Cooking oil is used as a heating medium, but it also affects the taste, flavor, and texture of foods. This chapter describes the stability of diacylglycerol-enriched liquid oil as a heating medium in cooking, and its influence on these food qualities. In this study, diacylglycerol-enriched oil that consists of 80% (w/w) or higher diacylglycerol (DAG) without additives is defined as DAG oil. Triacylglycerol (TAG), which has almost the same fatty acid composition and tocopherol content as DAG oil, is defined as TAG oil. In addition, a DAG oil product that contains a small amount of additives is defined as DAG cooking oil. The formulation of DAG cooking oil is shown in Table 19.1. The salad oil product that is the most popularly used in Japan is defined as TAG cooking oil. Typical glyceride compositions, fatty acid compositions, and the tocopherol contents of these oils are shown in Table 19.2. First, the basic properties of DAG oil regarding stability are compared with TAG oil. Next, the cooking characteristics of DAG cooking oil currently on the market are summarized. Finally, consumer test results regarding the use of DAG cooking oil for home use are described.
