TY - JOUR
T1 - Fate of the synergistic antioxidant system ascorbic acid, lecithin, and tocopherol in mayonnaise : Partition of ascorbic acid
AU - Meyer, A.S.
AU - Jacobsen, Charlotte Munch
PY - 1996
Y1 - 1996
N2 - The distribution of ascorbic acid between the lipid and aqueous phase was investigated in mayonnaises enriched with fish oil containing a synergistic antioxidant mixture of ascorbic acid, lecithin and gamma-tocopherol, i.e., the A/L/T system (Loliger and Saucy 1989). The ascorbic acid was found to be located in the aqueous phase indicating that the A/L/T system broke down in mayonnaises. Based on the hypothesis that synergistic antioxidant action between ascorbic acid, lecithin and tocopherol requires that the three components are in close assembly, the results offer an explanation as to why the A/L/T system does not function antioxidatively in mayonnaises.
AB - The distribution of ascorbic acid between the lipid and aqueous phase was investigated in mayonnaises enriched with fish oil containing a synergistic antioxidant mixture of ascorbic acid, lecithin and gamma-tocopherol, i.e., the A/L/T system (Loliger and Saucy 1989). The ascorbic acid was found to be located in the aqueous phase indicating that the A/L/T system broke down in mayonnaises. Based on the hypothesis that synergistic antioxidant action between ascorbic acid, lecithin and tocopherol requires that the three components are in close assembly, the results offer an explanation as to why the A/L/T system does not function antioxidatively in mayonnaises.
U2 - 10.1111/j.1745-4522.1996.tb00061.x
DO - 10.1111/j.1745-4522.1996.tb00061.x
M3 - Journal article
SN - 1065-7258
VL - 3
SP - 139
EP - 147
JO - Journal of Food Lipids
JF - Journal of Food Lipids
IS - 2
ER -