Definition 

1. Definition: Diacylglycerol (DAG), also known as glycerol diester or diglyceride, is a lipid formed by the esterification of one molecule of glycerol with two molecules of fatty acids. It is a minor component of natural oils and fats, an intermediate in human lipid metabolism, and a functional edible oil. Key characteristics: it lacks one fatty acid chain, follows a unique metabolic pathway, and is less likely to be stored as body fat. Primarily marketed for fat reduction and weight management, as well as for healthy cooking, DAG has emerged as a star functional oil that can replace conventional cooking oils. 
2. Appearance: A pale yellow, clear oil with a viscosity lower than that of ordinary edible oils and excellent fluidity. 

Natural Sources and Industrial Production 

1. Naturally occurring (trace amounts) 
• Common edible oils (such as soybean oil, rapeseed oil, and olive oil): contain 1%–5% DAG. 
• Human metabolism: endogenous intermediates of lipolysis and phospholipid hydrolysis. 
2. Industrial production (mainstream, food-grade) 
Raw materials: soybean oil, rapeseed oil, palm oil, coconut oil, and other common edible oils, plus glycerin. Process (primarily enzymatic, safe and efficient): 
1. Raw material mixing: common oils and fats + glycerol + lipase (a biological catalyst); 
2. Enzymatic esterification: Glycerol is re-esterified with fatty acids to produce a high content of 1,3-DAG. 
3. Separation and purification: distillation, decolorization, and deodorization to remove impurities and triglycerides; 
4. Finished product: DAG content **≥40% (per national standard); for premium products, it reaches 80%–90%. Additional note: chemical synthesis (low cost but with residual impurities), microbial fermentation (niche application), and food-grade enzymatic methods are preferred. 

Product Efficacy 

1. Fat loss and weight management, reduction of body fat 
• Inhibits lipid synthesis, accelerates fat oxidation, and reduces waist circumference, abdominal fat, and body weight; 
• Replace conventional cooking oil with 20–30 g per day; after six months, body fat can be reduced by 3%–5% (clinical trial). 
2. Regulates blood lipids and protects blood vessels 
• Reduces triglycerides and low-density lipoprotein (LDL, or “bad” cholesterol), while increasing high-density lipoprotein (HDL, or “good” cholesterol); 
• Reduces vascular lipid deposition and helps prevent hyperlipidemia and atherosclerosis. 
3. Control blood glucose and improve insulin sensitivity 
• Does not rely on insulin metabolism, provides stable postprandial blood glucose control, and is suitable for individuals with elevated blood sugar levels and metabolic syndrome. 
4. Heat-resistant and suitable for Chinese-style cooking 
• Smoke point: 220°C; suitable for stir-frying, deep-frying, baking, and cold dishes; produces minimal smoke, resists rancidity, and can replace ordinary cooking oil in everyday use. 
5. Other 
• Promotes intestinal peristalsis and relieves constipation; 
• Antioxidant, reduces lipid peroxidation, and delays aging. 

Nutritional Composition (Using High-Purity 1,3-DAG Oil as an Example) 

• Diacylglycerol (1,3-DAG): ≥80%; 
• Triglycerides: ≤20%; 
• Fatty acid composition (close to the raw oil, e.g., soybean-based): 
　o Linoleic acid (ω-6): 50%–55%; 
　o Oleic acid (ω-9): 22%–25%; 
　o Palmitic acid: 10%–12%; 
　o Stearic acid: 4%–5%; 
• Vitamin E: 50–100 mg/kg, antioxidant; 
• Zero trans fats, zero cholesterol, and no preservatives. 

Application Areas 

• Edible Oils (Core Segment): Focuses on healthy cooking oils—primarily featuring 1,3‑DAG—with a high smoke point, ideal for frying, stir-frying, deep-frying, and cold dishes. These oils are metabolized without accumulating fat, help manage blood lipids and body weight, and represent premium, health‑oriented options for both home use and upscale catering. 
• Food industry (emulsification and functionality): Used as an emulsifier (E471, often formulated in combination with mono‑ and diglycerides) in baked goods, ice cream, chocolate, sauces, margarine, shortening, and meat products to enhance stability, texture, and shelf life; also employed as a functional fat ingredient in beverages, meal‑replacement powders, and energy bars. 
• Health and Functional Nutrition: inhibits fat accumulation, regulates blood lipids, and supports cardiovascular and cerebrovascular health; suitable for weight management, ketogenic/low-carb diets, sports nutrition, and specialized dietary needs of middle-aged and older adults, with formulations optimized for fat control and metabolic-friendly benefits. 
• Personal Care & Cosmetics: Used as a lightweight base oil and emulsifying aid, it delivers a refreshing, fast-absorbing feel without clogging pores. Suitable for high-end skincare serums, cleansing oils, body lotions, and hair care products, it provides both moisturizing and reparative benefits while enhancing formulation stability. 
• Pharmaceuticals and Biomedicine: Used as a pharmaceutical ointment base, a carrier for soft capsules, and a component in liposomal targeted drug delivery; in biosensing and immunoassays, it serves as a lipid coupling agent, facilitating drug delivery and signal transduction studies. 
• Industry and Feed: Used as a food-grade emulsifier, a daily‑chemical intermediate, and a lubricant; added to premium pet feeds and young‑animal diets to enhance energy supply and improve gut health.