The present study focused on investigating the storage stability of oil-in-water (O/W) emulsions with high oil volume fractions prepared with palm olein-based diacylglycerol oil (POL-DAG)/soybean oil (SBO) blends at 25 °C. The incorporation of different ratios of oil blends significantly influenced (p < 0.05) the texture, color, droplet size distribution, and rheological parameters of the emulsions. Only emulsions incorporated with 10% to 20% POL-DAG in oil phase exhibited pseudoplastic behavior that fitted the Power Law model well. Furthermore, the O/W emulsions prepared with POL-DAG/SBO blends exhibited elastic properties, with G’ higher than G”. During storage, the emulsion was found to be less solid-like with the increase in tan δ values. All emulsions produced with POL-DAG/SBO blends also showed thixotropic behavior. Optical microscopy revealed that the POL-DAG incorporation above 40% caused aggregated droplets to coalesce and flocculate and, thus, larger droplet sizes were observed. The current results demonstrated that the 20% POL-DAG substituted emulsion was more stable than the control emulsion. The valuable insights gained from this study would be able to generate a lot more possible applications using POL-DAG, which could further sustain the competitiveness of the palm oil industry.

Palm olein-based diacylglycerol (POL-DAG) oil is a healthy product that is produced through enzymatic reaction and purification processes. However, POL-DAG oil easily solidifies at room temperature and crystallizes at high temperatures. The effect of different concentrations of sucrose stearate (1 and 10 g kg⁻¹) added as a nonionic emulsifier, to POL-DAG oil containing 800 g kg⁻¹ diacylglycerol, on its physical properties and flow behavior were investigated. The thermal properties of POL-DAG oil in melting, crystallization transition, and onset temperature were significantly decreased (p < 0.05) with the addition of emulsifiers. Besides, the incorporation of emulsifiers also significantly reduced (p < 0.05) the hardness of POL-DAG oil. Moreover, all POL-DAG oils with emulsifiers incorporated exhibited shear-thinning behavior, a low consistency coefficient (K) and a low apparent viscosity. The present study resolves the solidification issue and eases the pourability of POL-DAG oil by the incorporation of sucrose stearate. The process of adding an emulsifier to POL-DAG oil is a simple method that does not require advanced technology or process modifications to manage the POL-DAG oil and thus is highly applicable for the fats and oils industries and palm oil refineries.