Scientists in China and the United Kingdom have joined forces to explore a special kind of fat molecule that could make cooking oils healthier and food production cleaner for the planet.
The molecule is called diacylglycerol, or DAG for short. You probably have not heard of it, but you have already eaten it — it shows up naturally in small amounts in oils like olive oil and soybean oil. What makes DAG interesting is its structure. While regular cooking oils are packed with molecules called triacylglycerols (which carry three fatty acid chains), DAG molecules carry only two. That small difference changes how our bodies digest them and how factories can work with them.
A team of researchers from four institutions — the Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, the University of Manchester, Newcastle University in Singapore, and Jing Brand Research Institute — recently published a comprehensive review of DAG science in the Journal of Future Foods. Their work maps out everything scientists now know about making DAG, testing it, and using it in food products.
One of the biggest excitement around DAG comes from how it is made. Traditional methods for producing these molecules use high heat and strong chemicals, which consume lots of energy and can create unwanted byproducts. But the researchers describe a cleaner approach: using enzymes, which are natural proteins that speed up chemical reactions. Enzyme-based production works at lower temperatures, creates fewer waste products, and produces purer DAG without risky contaminants. The review breaks down four different enzymatic methods that factories could use, depending on what kind of oil they start with and what product they want to make.
The health picture also looks promising. Studies suggest DAG-rich oils might help with blood sugar control, body fat levels, and inflammation in the body — all things that matter for people managing their health through diet. The researchers are careful not to overstate these benefits, emphasizing that DAG is not a cure for obesity or disease on its own. But as an ingredient swapped into everyday foods, it could offer modest advantages over regular cooking oils.
Purifying DAG after it is made remains a challenge. The mixture coming out of reactors contains not just DAG but also related molecules. Factories need clean separation methods, and the review evaluates tools ranging from simple solvent crystallization to high-tech approaches using carbon dioxide under pressure. No single method is perfect for every situation, so the review gives manufacturers a practical guide to choosing what works best for their needs.
For consumers, this science could eventually mean cooking sprays, salad dressings, or bakery items made with oils that are easier on the body and gentler on the environment. For food scientists and nutrition researchers, the review offers a roadmap for the next chapter of collaboration between countries and disciplines.