Description
An edible oil enriched in 1,3-diacylglycerol, a structural variant of conventional triglyceride oil in which two of glycerol's three hydroxyl groups are esterified with fatty acids rather than all three. Produced by enzymatic glycerolysis of refined vegetable oils.
Pale yellow clear oil with sensory and cooking properties similar to conventional vegetable oils. Liquid at room temperature, suitable for direct retail packaging or use as a functional ingredient.
We supply food-grade DAG Oil from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include DAG 30%, DAG 60% (the standard health-positioning specification developed for the consumer cooking-oil market), and DAG 80% high-concentration material for functional ingredient applications.
Bulk and reduced-MOQ shipments. Batch-level COA covering DAG content, full fatty acid profile, free fatty acid, peroxide value, and microbiology.
Introduction
Diacylglycerol oil was developed and commercialized by Kao Corporation and ADM in Japan during the late 1990s, sold under the brand Econa with positioning based on clinical studies showing reduced post-prandial triglyceride accumulation compared to conventional cooking oil.
The molecular structure differs from triglyceride only in the absence of a fatty acid on one of glycerol's three hydroxyl positions. The 1,3-DAG isomer is the desirable bioactive form, while the 1,2-DAG isomer is a minor co-product. Total DAG content of 60 percent or higher is the typical specification for functional positioning.
Production is by enzymatic glycerolysis: refined vegetable oil and glycerol are reacted under controlled conditions with a 1,3-specific lipase, producing a mixture of DAG and residual triglyceride. The mixture is then purified by molecular distillation to concentrate the DAG fraction.
Regulatory status varies by jurisdiction. The category encountered a setback in Japan in 2009 when an impurity (glycidol fatty acid esters) was identified in DAG cooking oil, leading to product withdrawal and reformulation. Modern DAG oil production includes specific steps to minimize glycidol ester formation, and current limits are well below food-safety thresholds.
Clinical evidence for the post-prandial triglyceride effect remains the principal value proposition for functional positioning in metabolic health products.
Where it is used
- Health-positioned consumer cooking oils marketed for reduced post-prandial triglyceride response
- Functional food fortification in salad dressings, mayonnaise, and condiments
- Bakery shortening and margarine specialty applications
- Sports nutrition and weight-management functional foods
- Clinical nutrition formulations for metabolic syndrome management
- Pet nutrition specialty applications
Technical data
| Item | Specification |
|---|---|
| Appearance | Pale yellow clear oil |
| Total DAG content | ≥ 60.0% |
| 1,3-DAG to 1,2-DAG ratio | ≥ 7:3 |
| Free fatty acid (as oleic) | ≤ 0.3% |
| Acid value | ≤ 0.6 mg KOH/g |
| Peroxide value | ≤ 5 meq/kg |
| Glycidyl fatty acid esters | ≤ 1 mg/kg |
| Moisture | ≤ 0.1% |
| Heavy metals (as Pb) | ≤ 0.1 mg/kg |
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