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Lipid oxidation in margarine emulsions

Author

Listed:
  • I. Pokorná

    (Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: pokornai@vscht.cz)

  • V. Filip

    (Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: pokornai@vscht.cz)

  • J. Šmidrkal

    (Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: pokornai@vscht.cz)

Abstract

Influence of different storage atmosphere (argon and oxygen atmosphere) and influence of monoacylglycerol's emulsifier (with the carbon chain containing 10, 12, 14, 16, 18 carbon atoms and commercial emulsifier D and a model mixture of monoacylglycerols with the carbon chains containing 10, 12, 14 carbon atoms) on lipid oxidation in margarine emulsions were observed. The rate of lipid oxidation in emulsion with oxygen atmosphere depends on oxygen diffusion through the emulsion layer, while lipid oxidation in emulsion with inert atmosphere is influenced by initial oxygen concentration in water and fat phase. Lipid oxidation in emulsion also depends on acyl combination and the acyl length in emulsifier. Emulsions with monostearoylglycerol oxidized minimally while emulsions with a mixture of monoacylglycerols oxidized maximally.

Suggested Citation

  • I. Pokorná & V. Filip & J. Šmidrkal, 2004. "Lipid oxidation in margarine emulsions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 22(SpecialIs), pages 140-143.
    • Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10638-cjfs
    DOI: 10.17221/10638-CJFS
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    Citations

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    Cited by:

    1. V. Filip & I. Hrádková & J. Šmidrkal, 2009. "Antioxidants in Margarine Emulsions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 9-11.
    2. V. Spěváčková & I. Hrádková & M. Ebrtová & V. Filip & M. Tesařová, 2009. "Lipid Oxidation in Dispersive Systems with Monoacylglycerols," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 169-172.
    3. Veronika Spěváčková & Iveta Hrádková & Jan Šmidrkal & Vladimir Filip, 2012. "Lipid oxidation of fat blends modified by monoacylglycerol," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(6), pages 527-533.

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