Diglycerols

Diglycerols, commonly referred to as diacylglycerols (DAGs), are glycerol-derived lipids in which two of the three hydroxyl groups of glycerol are esterified with fatty acids, leaving one hydroxyl group free. The two fatty acid chains can vary in length and degree of unsaturation, and the molecule exists as regioisomers, most often 1,2-diacylglycerol and 1,3-diacylglycerol. DAGs are amphiphilic, with hydrophobic fatty-acyl tails and a hydrophilic glycerol head, enabling them to participate in lipid formation and interfacial activities.

DAGs occur naturally as minor components in many fats and oils and arise during partial hydrolysis of triglycerides by lipases or through other processing steps. Industrial and commercial DAGs are produced by selective hydrolysis of fats and oils or by enzymatic glycerolysis and related methods, which yield mixtures enriched in diacylglycerols.

In food, diglycerols are valued for their emulsifying and stabilizing properties. They are used as emulsifiers, fat replacers, or processing aids in a range of products, including baked goods, dairy, and spreads. DAGs are also investigated for use in cosmetics and sometimes appear in specialty oils marketed for functional lipid benefits. In the laboratory, diacylglycerols serve as intermediates in lipid synthesis and as model compounds for studying membrane and signaling biology, since certain DAG species act as second messengers in cellular pathways.

Safety and regulation of DAGs align with general food- and cosmetic-grade lipid ingredients. Use levels are governed by regional regulations, and as with many lipids, excessive intake may affect digestion or cause mild gastrointestinal effects in sensitive individuals. See also triglycerides, monoacylglycerols, and diacylglycerol-containing products.