Antioxidants in margarine emulsions

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022251" target="_blank" >RIV/60461373:22330/09:00022251 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Antioxidants in margarine emulsions
Original language description
The lipid oxidation in margarine takes place in continuous liquid oil phase. The extension of fat interfaces in the system - emulsion of water in oil and the dispersion of fat crystals in liquid oil influences on the peroxidation, decomposition of hydroperoxides to aldehydes and the oxidative stability in the comparison with oxidation in the fat blend. Different antioxidants were used in margarine dispersions: ascorbic acid, ascorbyl palmitate and -tocopherol. Increasing polarity and decreasing molecular size of antioxidants have the positive influence on lipid oxidation. -tocopherol is the least effective antioxidant of all antioxidants, ascorbic acid is the most effective antioxidant and ascorbyl palmitate possesses similar, however, lesser effect. The combination of all three antioxidants restricts the production of hydroperoxides, the decomposition.of hydroperoxides to aldehydes and the increase of oxidative stability was also achieved. Content of antioxidants 0.02% as ascorbic aci
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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