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<p>Saturated fats provide key functional and sensory properties in foods, but associated health and sustainability concerns drive demand for alternative fat systems. To address this, a Diacylglycerol (DAG)-enriched oleogel was developed and characterized as an alternative to lard in Chinese-style puff pastry. DAG-rich oil (71.4% 1,3-DAGs) was synthesized via enzymatic transesterification of canola oil under supercritical CO₂ (50&#xa0;°C, 3000 psi). The oleogel formulation was optimized using response surface methodology (RSM), constructing a stable lipid-protein complex network with beeswax (10.9%) and casein micelles (0.4%). High-performance liquid chromatography-evaporative light scattering detector (HPLC-ELSD) quantified DAG yields. Compared to the control lard-based sample, oleogels exhibited strong oil-binding capacity, significantly reducing oil leakage (0.16 vs. 8.87%), and provided desirable textural properties (hardness: 115.3&#xa0;N). Oxidative stability was improved, with lower total volatile organic compounds (48.0&#xa0;mg/m³). Results demonstrated that the DAG-rich oleogel, prepared through a green, solvent-free process, can effectively replace lard in pastry while maintaining desirable structure and functional properties, thereby supporting sustainable food production with a potentially healthier plant-based alternative to lard.</p> Graphical Abstract <p></p>

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Development and Structural Characterization of a Diacylglycerol-Rich Oleogel as a Lard Substitute in Laminated Pastry

  • 期刊论文

  • 发表日期：

    2026年7月9日

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  • Kuo-Ching Jan,
  • Pei-Yin Chen,
  • Mohsen Gavahian

摘要

Saturated fats provide key functional and sensory properties in foods, but associated health and sustainability concerns drive demand for alternative fat systems. To address this, a Diacylglycerol (DAG)-enriched oleogel was developed and characterized as an alternative to lard in Chinese-style puff pastry. DAG-rich oil (71.4% 1,3-DAGs) was synthesized via enzymatic transesterification of canola oil under supercritical CO₂ (50 °C, 3000 psi). The oleogel formulation was optimized using response surface methodology (RSM), constructing a stable lipid-protein complex network with beeswax (10.9%) and casein micelles (0.4%). High-performance liquid chromatography-evaporative light scattering detector (HPLC-ELSD) quantified DAG yields. Compared to the control lard-based sample, oleogels exhibited strong oil-binding capacity, significantly reducing oil leakage (0.16 vs. 8.87%), and provided desirable textural properties (hardness: 115.3 N). Oxidative stability was improved, with lower total volatile organic compounds (48.0 mg/m³). Results demonstrated that the DAG-rich oleogel, prepared through a green, solvent-free process, can effectively replace lard in pastry while maintaining desirable structure and functional properties, thereby supporting sustainable food production with a potentially healthier plant-based alternative to lard.

Graphical Abstract