Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Mayonnaise oxidative stability

Timm-Heinrich, M., Xu, X., Skall N.N. and Jacobsen, C. Oxidative stability of mayonnaise and milk drink produced with structured lipids based on fish oil and caprylic acid. Europ. Food Res. Technol. 219, 32-41 (2004). [Pg.298]

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. [Pg.123]

See other pages where Mayonnaise oxidative stability is mentioned: [Pg.665]    [Pg.665]    [Pg.1256]    [Pg.1341]    [Pg.52]    [Pg.418]    [Pg.434]    [Pg.387]    [Pg.189]    [Pg.91]    [Pg.362]    [Pg.16]    [Pg.281]   
See also in sourсe #XX -- [ Pg.660 , Pg.665 ]



SEARCH



Mayonnaise

OXIDATION OXIDATIVE STABILITY

Oxidative stability

Oxidative stabilizers

Stability oxides

© 2024 chempedia.info