Oxidative Stability and Shelf Life of Food Emulsions

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Abstract

Lipid oxidation and antioxidant effects in food emulsions are influenced by many different factors, such as the composition of the aqueous phase and interface, the partitioning of the antioxidants between the different phases of the emulsion system, the antioxidant properties, and others. This chapter will give an overview of the most important factors influencing lipid oxidation in such systems. This will be followed by a summary of the effects of some of these factors including antioxidant addition in real food emulsions such as mayonnaise, dressing, dairy products, margarine, and spreads.
Original languageEnglish
Title of host publicationOxidative Stability and Shelf Life of Foods Containing Oils and Fats
Number of pages26
PublisherAcademic Press
Publication date2016
Pages287-312
Chapter8
ISBN (Print)9781630670566
DOIs
Publication statusPublished - 2016

Keywords

  • Chemistry (all)
  • Antioxidants
  • Dairy emulsions
  • Dressing
  • Mayonnaise
  • Oil-in-water emulsions
  • Oil-water interface
  • Partitioning
  • Spreads
  • Water-in-oil emulsions

Cite this

Jacobsen, C. (2016). Oxidative Stability and Shelf Life of Food Emulsions. In Oxidative Stability and Shelf Life of Foods Containing Oils and Fats (pp. 287-312). Academic Press. https://doi.org/10.1016/B978-1-63067-056-6.00008-2
Jacobsen, Charlotte. / Oxidative Stability and Shelf Life of Food Emulsions. Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Academic Press, 2016. pp. 287-312
@inbook{f2a2996e33f7402da66923c845ebf645,
title = "Oxidative Stability and Shelf Life of Food Emulsions",
abstract = "Lipid oxidation and antioxidant effects in food emulsions are influenced by many different factors, such as the composition of the aqueous phase and interface, the partitioning of the antioxidants between the different phases of the emulsion system, the antioxidant properties, and others. This chapter will give an overview of the most important factors influencing lipid oxidation in such systems. This will be followed by a summary of the effects of some of these factors including antioxidant addition in real food emulsions such as mayonnaise, dressing, dairy products, margarine, and spreads.",
keywords = "Chemistry (all), Antioxidants, Dairy emulsions, Dressing, Mayonnaise, Oil-in-water emulsions, Oil-water interface, Partitioning, Spreads, Water-in-oil emulsions",
author = "Charlotte Jacobsen",
year = "2016",
doi = "10.1016/B978-1-63067-056-6.00008-2",
language = "English",
isbn = "9781630670566",
pages = "287--312",
booktitle = "Oxidative Stability and Shelf Life of Foods Containing Oils and Fats",
publisher = "Academic Press",
address = "United States",

}

Jacobsen, C 2016, Oxidative Stability and Shelf Life of Food Emulsions. in Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Academic Press, pp. 287-312. https://doi.org/10.1016/B978-1-63067-056-6.00008-2

Oxidative Stability and Shelf Life of Food Emulsions. / Jacobsen, Charlotte.

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Academic Press, 2016. p. 287-312.

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

TY - CHAP

T1 - Oxidative Stability and Shelf Life of Food Emulsions

AU - Jacobsen, Charlotte

PY - 2016

Y1 - 2016

N2 - Lipid oxidation and antioxidant effects in food emulsions are influenced by many different factors, such as the composition of the aqueous phase and interface, the partitioning of the antioxidants between the different phases of the emulsion system, the antioxidant properties, and others. This chapter will give an overview of the most important factors influencing lipid oxidation in such systems. This will be followed by a summary of the effects of some of these factors including antioxidant addition in real food emulsions such as mayonnaise, dressing, dairy products, margarine, and spreads.

AB - Lipid oxidation and antioxidant effects in food emulsions are influenced by many different factors, such as the composition of the aqueous phase and interface, the partitioning of the antioxidants between the different phases of the emulsion system, the antioxidant properties, and others. This chapter will give an overview of the most important factors influencing lipid oxidation in such systems. This will be followed by a summary of the effects of some of these factors including antioxidant addition in real food emulsions such as mayonnaise, dressing, dairy products, margarine, and spreads.

KW - Chemistry (all)

KW - Antioxidants

KW - Dairy emulsions

KW - Dressing

KW - Mayonnaise

KW - Oil-in-water emulsions

KW - Oil-water interface

KW - Partitioning

KW - Spreads

KW - Water-in-oil emulsions

U2 - 10.1016/B978-1-63067-056-6.00008-2

DO - 10.1016/B978-1-63067-056-6.00008-2

M3 - Book chapter

SN - 9781630670566

SP - 287

EP - 312

BT - Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

PB - Academic Press

ER -

Jacobsen C. Oxidative Stability and Shelf Life of Food Emulsions. In Oxidative Stability and Shelf Life of Foods Containing Oils and Fats. Academic Press. 2016. p. 287-312 https://doi.org/10.1016/B978-1-63067-056-6.00008-2