Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid

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

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Milk drinks containing 5% traditional sunflower oil (SO), randomized lipid (RL) or specific structured lipid (SL) (both produced from SO and tricaprylin/caprylic acid) were compared with respect to their particle size, viscosity and oxidative stability during storage. Furthermore, the effect of adding potential antioxidants EDTA or gallic acid to the milk drink based on SL was investigated. The lipid type significantly affected the oxidative stability of the milk drinks: Milk drink based on SL oxidized faster than milk drink based on RL or SO. The reduced oxidative stability in the SL milk drink could not be ascribed was most likely influenced by the structure of the lipid and to a single factor, differences in the process applied to produce and purify the lipids. EDTA was a strong antioxidant, while gallic acid did not exert a distinct antioxidative effect in the milk drink based on SL.
Original languageEnglish
JournalEuropean Journal of Lipid Science and Technology
Volume105
Issue number8
Pages (from-to)459-470
ISSN1438-7697
DOIs
Publication statusPublished - 2003

Keywords

  • Structured lipid
  • Milk drink
  • Oxidative stability
  • Sensory assessment
  • EDTA
  • Gallic acid

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