Diacylglycerol oil, the Glossary

Table of Contents

1. 13 relations: Adipose tissue, Cooking oil, Digestion, Diglyceride, European Food Safety Authority, Fasting, Food and Drug Administration, Generally recognized as safe, Metabolism, Rapeseed oil, Triglyceride, Vegetable oil, Vitamin.

2. Cooking oils

Adipose tissue

Adipose tissue (also known as body fat or simply fat) is a loose connective tissue composed mostly of adipocytes.

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Cooking oil

Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Diacylglycerol oil and cooking oil are cooking oils.

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Digestion

Digestion is the breakdown of large insoluble food compounds into small water-soluble components so that they can be absorbed into the blood plasma.

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Diglyceride

A diglyceride, or diacylglycerol (DAG), is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages.

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The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain.

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Fasting

Fasting is abstention from eating and sometimes drinking.

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Food and Drug Administration

The United States Food and Drug Administration (FDA or US FDA) is a federal agency of the Department of Health and Human Services.

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Generally recognized as safe

Generally recognized as safe (GRAS) is a United States Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts under the conditions of its intended use.

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Metabolism (from μεταβολή metabolē, "change") is the set of life-sustaining chemical reactions in organisms.

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Rapeseed oil

Close-up of canola blooms Canola flower Rapeseed oil is one of the oldest known vegetable oils. Diacylglycerol oil and Rapeseed oil are cooking oils.

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Triglyceride

A triglyceride (from tri- and glyceride; also TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids.

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Vegetable oil

Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants.

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Vitamin

Vitamins are organic molecules (or a set of closely related molecules called vitamers) that are essential to an organism in small quantities for proper metabolic function.

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See also

Cooking oils

• Açaí oil
• Amaranth oil
• Apple seed oil
• Argan oil
• Babassu oil
• Ben oil
• Bertolli
• Coconut oil
• Cooking oil
• Cooking spray
• Corn oil
• Cottonseed oil
• Crisp 'n Dry
• Dalda
• Diacylglycerol oil
• Grape seed oil
• Gutter oil
• Illipe
• Macadamia oil
• Marula oil
• Mustard oil
• Olive oil
• PAM (cooking oil)
• Palm kernel oil
• Palm oil
• Peanut oil
• Pequi oil
• Perilla oil
• Poppyseed oil
• Pumpkin seed oil
• Ramtil oil
• Rapeseed oil
• Rice bran oil
• Safflower
• Seaweed oil
• Sesame oil
• Shorea robusta seed oil
• Smen
• Sunflower oil
• Tea seed oil
• Truffle oil
• Vanaspati
• Vegetable oils
• Walnut oil
• Wesson cooking oil

References

[1] https://en.wikipedia.org/wiki/Diacylglycerol_oil

Also known as DAG oil, Diacylglycerol (DAG) oil.