Physicochemical properties of palm oils modified through glycerolysis–interesterification catalyzed by potassium carbonate–glycerol: their application in cookies

BACKGROUND Many studies have focused on the development of healthier edible fat products, particularly those rich in diacylglycerols (DAGs). The preparation of plastic fats with high DAG content is a promising strategy. In this study, modified palm oils (MPOs) with high DAG levels were produced via glycerolysis–interesterification of palm oil (PO) catalyzed by K 2 CO 3 –glycerol and applied in cookie formulation. The physicochemical properties of the MPOs, along with the characteristics of doughs and cookies made from them, were evaluated. RESULTS The study demonstrated that the MPOs exhibited higher levels of DAGs and trisaturated triacylglycerols (TAGs) than PO, with improved physicochemical properties, including higher melting points, flatter solid fat content curves, and a transformation of crystal structure from β ′ in PO to a coexistence of β and β ′ in MPOs. Modified palm oils also reduced PO hardening during storage and produced doughs with more uniform fat distribution and looser gluten networks. Cookies that were prepared with MPOs showed a looser, more porous structure than those made with PO. CONCLUSION Modified palm oils demonstrated superior composition and physicochemical properties in comparison with PO. They improved fat crystal structure and storage stability and enhanced the texture of doughs and cookies. These results indicate that MPOs have potential for use in developing healthier edible fats.