Every so often I'll post a heads-up so I thought I'd mention the new specialty oil media push by ADM-Kao.
I've only seen one T-Forum post before on diacylglycerol (DAG) salad/ cooking oils, so here's the deal...
C-fatty acid 1
C-fatty acid 3
a missing sn-2 fatty acid = no lymphatic t-port via chylomicrons and more hepatic b-oxidation (less storage)
This stuff is being marketed for fat loss (in part) and may help those who are looking for every imaginable resource.
If you are as interested in dietary oils as I am, you may be interested in checking out the web site for Enova cooking oil. (No I don't work for them in any way.)
The company is publicizing the oil to health professionals but only currently sells it in Chicago and Atlanta markets. It has been big in Japan since about '99. It has had GRAS status since 2000 but probably won't be available nationwide until later in 2004 (a guess - they will have to analyze test market sales).
I'm going to get a bottle or two on the Enova web site (www.enovaoil.com) and I'll try to get back on the Forum with feedback after several weeks. It does contain LNA as well as linoeleic and oleic acids - a pretty good blend in itself. (Although I would like to see more than 15% LNA in there.) A 20 oz bottle is $5.79. For those who dont want to spend premium price for specialty oils, this is an interesting alternative. And it's the structure, more than the EFAs that matters. It'd be interesting to see what others think.
The research and biochemistry (re-esterification mechanisms) is reasonable regarding fat loss -although I still have a hard time visualizing how just TWO fatty acids produce only a miniscule reduction in energy production vs the common THREE fatty acids (TAG). I think it is 9.3 vs. 9.5 kcal per g. Must be the wacky esterification and transport thing. (The key is not energetics, per se, but rather induction of a greater percentage oxidized vs stored.)
BTW: All vegetable oils have a bit (1-5%) of DAG anyway and it's in many foods as an emulsifier, etc.
Hmm, that became pretty pedantic. My bad. I'm just always looking for specialty fats...