The use of antioxidants in the preservation of food emulsion systems

Charlotte Jacobsen*, Ann-Dorit Moltke Sørensen

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

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, etc. Therefore, it is very difficult to predict the efficacy of a given antioxidant. This chapter provides an overview of the most important factors influencing lipid oxidation in emulsions, including the so-called polar paradox and cut-off effect. The chapter will also discuss reported effects of a range of different antioxidants in dairy emulsions, dressing and mayonnaise, margarine and spreads, as well as fish- and meat-based emulsions.

Original languageEnglish
Title of host publicationHandbook of Antioxidants for Food Preservation
PublisherElsevier
Publication date2015
Pages389-412
Chapter16
ISBN (Print)9781782420897
ISBN (Electronic)9781782420972
DOIs
Publication statusPublished - 2015

Keywords

  • Cut-off effect
  • Dairy emulsions
  • Dressing
  • Margarine
  • Mayonnaise
  • Paté
  • Polar paradox
  • Spread

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