Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions

被引：143
|
作者：
Osborn, HT [1 ]
Akoh, CC [1 ]
机构：
[1] Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA
来源：
FOOD CHEMISTRY | 2004年 / 84卷 / 03期
关键词：
structured lipids; oil-in-water emulsions; lipid oxidation; particle size; whey protein isolate; peroxide value; anisidine value; TOTOX value;
D O I：
10.1016/S0308-8146(03)00270-X
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of emulsifier type, droplet size, and oil concentration on lipid oxidation was determined for caprylic acid/canola oil structured lipid-based emulsions. Oil-in-water emulsion samples were prepared with sucrose fatty acid ester or whey protein isolate and 10 or 30% oil, and then homogenized at 1000 or 10,000 psi to form different particle sizes. The peroxide values, anisidine values. and TOTOX values of emulsions stored at 50 degreesC were measured over time. Decreasing oil concentrations led to all increase in total oxidation. Whey protein isolate had a significant antioxidant effect on the oxidation rates compared to sucrose fatty acid esters. Particles size had no effect on lipid oxidation in structured lipid-based oil-in-water emulsions. (C) 2003 Elsevier Ltd. All rights reserved.
引用
收藏
页码：451 / 456
页数：6
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