Diglyceride oil is a trace component of natural vegetable oil, an endogenous intermediate product of body fat metabolism and a recognized safe food component. Dietary DG has the functions of reducing visceral fat, inhibiting weight gain and lowering blood lipid, so it has attracted wide attention.
Food industry:
Baked products such as cakes made by adding DG-rich oil into batter are easy to demould, and the products do not stick to the plate and taste soft and smooth. The dough made of shortening composed of DG has good oil retention and is easy to roll and divide.
The finished product has good taste and special flavor, and almost no oil stains are left after being put on the paper film overnight. Additives such as solvent accelerator and lecithin developed by DG can accelerate the dissolution of solid drinks, make the products more lubricated and full, and have the expected foam.
The precooked rice coated with oil rich in DG can greatly prolong the shelf life of instant rice, which not only keeps the texture integrity of rice, but also maintains its natural flavor.
Soaking fresh meat with glyceride mixture (DG 5%-50%, MG 35%-75%) at 1- 16℃ can reduce dry consumption, prevent discoloration and keep the natural state of meat unchanged. Adding DG with good plasticity to the common coating agents for fruit and vegetable preservation can make up for the shortcomings of the existing coating agents and increase the antibacterial function.
Using DG instead of ordinary oil in food not only does not affect appetite, but also inhibits weight gain. DG can be used to produce functional foods with slimming function, such as low-calorie margarine, candy, chocolate, baked goods, butter, mayonnaise, ice cream and so on.
Refer to Baidu Encyclopedia-diglyceride oil for the above contents.