Oxidative stability of structured lipids containing C18:0, C18:1, C18:2, C18:3 or CLA in sn 2-position - as bulk lipids and in milk drinks

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

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

In this study, we compared the oxidative stability of a specific structured lipid (SL) containing conjugated linoleic acid (CLA) in the sn2-position with SL containing other C18 fatty acids of different degree of unsaturation (stearic, oleic, linoleic or linolenic acid). SL was produced by enzymatic interesterification with caprylic acid. Oxidative stability was compared in the five lipids themselves and in milk drinks containing 5% of the different SL. During storage, samples were taken for chemical and physical analyses. Moreover, sensory assessments were performed on milk drinks. The oxidative stability of our SL was very different when comparing (a) bulk lipids and milk drink and (b) the five different batches of each product. SL based on oleic acid was the most unstable as bulk lipid, while SL based on linoleic acid was the most unstable in milk drink. SL based on CLA was the second most unstable in both products.
Original languageEnglish
JournalInnovative Food Science & Emerging Technologies
Volume5
Issue number2
Pages (from-to)249-261
ISSN1466-8564
Publication statusPublished - 2004

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