ABSTRACT
Use of Diacy l g ly c e rol Oil in Food Pro d u c t s Because consumption of diacylglycerol (DAG) oil can have a positive effect on weight management (see Chapters 9-11), visceral fat (see Chapter 10), postprandial (see Chapters 6-8) and fasting triglycerides (see Chapters 11 and 12), and appetite suppression (see Chapter 5), there has been great interest in incorporating this oil into a variety of food products. Not only would the use of DAG oil provide clinical benefits through consumption of 1,3-DAG, but in many cases, it would also reduce the intake of saturated and t r a n s fats through partial replacement of vegetable shortening or dairy fat. By replacing vegetable shortening or dairy fat with DAG oil, the levels of polyunsaturated and monounsaturated fats in the food product increase, which subsequently increases the overall healthful value and nutritional benefit of the product. The level of DAG oil substitution is influenced by the application or product category in which diacylglycerol oil is used to replace triacylglycerol (TAG). In this chapter, the utilization of DAG oil in various baked goods, nutritional supplements, meal replacement beverages, sauces, gravies, and frozen entrées will be discussed.
