Diacylglycerol Oil

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The petitioner is proposing the use of vegetable diacylglycerol oil as a replacement for liquid vegetable oils incorporated into the following food products: baked goods, pizza, fats and oil edible oils, margarines, mayonnaise, and salad dressing , health bars, meal replacements, frozen entrees, and soup mixes and gravies.

The fatty acid profile of vegetable diacylglycerol oil is comparable with that of other vegetable oils. The primary fatty acids found in this oil are oleic acid C , linoleic acid C and linolenic acid C and the levels of these fatty acids are comparable to the levels found in most vegetable oils. Most vegetable oils contain low amounts of linolenic acid.

Diacylglycerol‐enriched oil production using chemical glycerolysis

Overall, the levels of these fatty acids present in vegetable diacylglycerol oil do not pose any nutritional concerns. To establish the estimated daily intake of vegetable diacylglycerol oil by the Canadian population, the petitioner looked at information on the proposed food-uses of this oil as a replacement for vegetable-based table and cooking oils and as an ingredient in foods in Canada and data from the Quebec and Saskatchewan Nutrition Surveys, conducted in and This resulted in an estimated mean "all-user intake" of 8.

On an individual basis, male adults had higher vegetable diacylglycerol oil intakes than female adults, with mean and 90th percentile values ranging from 9. It may be noted that this calculation is based on select foods in which vegetable diacylglycerol oil will be used. According to our calculations, mean intake of fats and oils in Quebec is These studies were undertaken to investigate the possible effects of repeated ingestion 1 to 12 months of vegetable diacylglycerol oil.

In one study, ad libitum intake for 12 months was studied. The parameters measured in these studies included: blood parameters, serum chemistry, lipid profile and liver function. No treatment related adverse effects were found.


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In one study, the effect of vegetable diacylglycerol oil in comparison to a conventional oil on the absorption of the fat-soluble vitamins A, D, and E was assessed. No significant difference was found between the effect of the conventional oil and vegetable diacylglycerol oil consumption on the absorption of the vitamins. On the basis of the data provided, the Bureau of Nutritional Science has no objection to the use of vegetable diacylglycerol oil as a replacement for other vegetable oils currently available in the market.

The effects of diacylglycerol oil on fat oxidation and energy expenditure in humans and animals.

The Bureau of Chemical Safety has reviewed the data package submitted, including the manufacturing process, product analysis covering heavy metals, arsenic and lead and toxicological data. No concerns were raised about heavy metal levels. Lead and arsenic levels were above those listed in Food Chemical Codex standards when compared to the source oils soybean, canola and corn oils , however there were no health risks associated with these levels based on intake estimates from Canadian nutrition surveys supplied.

The impact of heating of the vegetable diacylglycerol oil on its safety was considered.

IP3 DAG signaling pathway

Furthermore, in a study by Shimizu et al 1 , the thermal deterioration of cooking oil during deep-frying with a vegetable diacylglycerol oil was compared with that of a cooking oil composed of a blend of commercial cooking oils with a comparable fatty acid composition and tocopherol content. Analyses of several indices of deterioration indicated no substantial difference in p-anisidine value, iodine value and oxidized fatty acids these are all indicators of oxidation in oils , and degree of polymerization between the notified oil and the commercial oil.

Clinical Overview

This study concluded that there was no difference in thermal deterioration between these oils during deep-frying. We have continued research and development on products such as substitutes for cacao oil and functional oils, focusing on the study of molecular design using enzyme reactions, and to this day Kao has been as a marketer of industrial-use oils and fats. Among the products derived from these research activities is Econa Healthy Cooking Oil , which was approved for Food for Specified Health Use labeling in By establishing a processing technology for fats and oils that involves attachment of a specific fatty acid to a particular site on the glycerin molecule, Kao developed diacylglycerol oil, which contains 1,3-diacylglycerol as a major component, and demonstrated that it contributes less to a post-meal elevation of blood triglyceride level, and reduces body fat through continuous intake.

After years of research and development, we launched Econa Healthy Cooking Oil , which has sparked keen interest among consumers, doctors, and nutritionists. Recently, however, the safety of this oil has become the subject of some debate, and the Japanese Food Safety Commission is currently addressing the issue by conducting an expert evaluation. Share This Paper.

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ARCHIVED - Novel Food Information on: Vegetable Diacylglycerol Oil

A day repeated-dose toxicity study of dietary alpha linolenic acid-enriched diacylglycerol oil in rats. Efficacy of 1,3-diacylglycerol as a fat emulsifier in low-density diet for broilers. Simultaneous production of fatty acid methyl esters and diglycerides by four recombinant Candida rugosa lipase's isozymes. A new approach to counteracting obesity: diacylglycerol oil. References Publications referenced by this paper. Burn , Yuguang Shi.