The use of antioxidants in the preservation of food emulsion systems

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.