Oxidative Stability and Shelf Life of Food Emulsions

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.