Antioxidants in margarine emulsions

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Antioxidants in margarine emulsions

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Antioxidants in margarine emulsions

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

27

Číslo periodika v rámci svazku

Sp.Iss. SI

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

3

Strana od-do

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Kód UT WoS článku

000269005600003

EID výsledku v databázi Scopus

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