Oxidative Stability and Shelf Life of Food Emulsions

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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

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