Oxidative stability of mayonnaise and milk drink produced with structured lipids based on fish oil and caprylic acid

Maike Timm Heinrich, Xuebing Xu, Nina Skall Nielsen, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

The oxidative stabilities of traditional fish oil (FO), randomized lipids (RFO), or specific structured lipids (SFO) produced from fish oil were compared when incorporated into either milk drink or mayonnaise. Furthermore, the effect of adding the potential antioxidants EDTA (240 mg/kg) or lactoferrin (1000 mg/kg) to the milk drink based on SFO was investigated. The lipid type significantly affected the oxidative stability of both mayonnaises and milk drinks: The oxidative stability decreased in the order RFO>FO>SFO. The reduced oxidative stability in the SFO food emulsions could not be ascribed to a single factor, but was most likely influenced by the structure of the lipids and differences in the processes used to produce and purify the lipids. In milk drinks based on SFO, EDTA slightly reduced oxidation, while lactoferrin did not exert a distinct antioxidative effect
Original languageEnglish
JournalEuropean Food Research and Technology
Volume219
Issue number1
Pages (from-to)32-41
ISSN1438-2377
Publication statusPublished - 2004

Fingerprint

Dive into the research topics of 'Oxidative stability of mayonnaise and milk drink produced with structured lipids based on fish oil and caprylic acid'. Together they form a unique fingerprint.

Cite this