Creams accelerated stability testing

As in the storage stability test (see Basic Protocol 1), the preparation time is short. Less than 30 min are required to set up the samples for storage. The actual storage stability for creaming profile determination is usually conducted over a periods of up to 4 weeks. Tests that are accelerated by centrifugation may require less than 8 hr of preparation and completion. 

Diehl, K.C., Hamann, D.D., and Whitfield, J.K. 1979. Textural failure in selected raw fruits and vegetables. J. Texture Studies 10 371-400. Fligner, K.L., Fligner, M.A., and Mangino, M.E. 1991. Accelerated tests for predicting long-term creaming stability of infant formula emulsion systems. Food Hydrocolloids 5 269-280. 

An accelerated test procedure was developed to evaluate the oxidative stability of food lipids with viuying degrees of saturation. The procedure is based on ESR spectroscopy and the spin trap N-t-butyl-a-phenylnitrone (3). Four different food lipids were analyzed lipid fraction from mayonnaise enriched with fish oil, rapeseed oil, dairy spread made from rapeseed oil and cream, and butter. A good correlation was found between degree of saturation and the delay in radical formation, induction period, under accelerated conditions. The order of stability of lipid was as anticipated mayonnaise < rapeseed oil < dairy spread < butter. 

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