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Oxidation stability of margarines with monoacylglycerol emulsifier type  [2000]

Filip, V. Smidrkal, J. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Technologie Mleka a Tuku) Cmolik, J. Schwarz, W.

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Abstract
Lipid oxidation stability of several margarine emulsions with different monoglyceride emulsifiers was studied. Margarines contain 1-lauroylglycerol or the monoglycerides of coconut oil shows greater oxidation stability than margarines with the commercial monoglyceride emulsifiers (on the basis of palmitoyl-, stearoyl- and oleylglyceride). Accordingly, the interface structures created by molecules of monoglycerides of lower fatty acids (C12) have probably different properties than the interface structures created by monoglycerides of higher fatty acids (C16-C18). Thus, diffusion of oxygen across the interface of phases in w/o type emulsions influences velocity of the lipid oxidation.
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Other subjects

  • glyceride
  • stockage
  • stabilite
  • almacenamiento
  • fatty acids
  • oxidation
  • acidos grasos
  • margarina
  • storage
  • gliceridos
  • margarine
  • coconut oil
  • aceite de coco
  • oxidacion
  • emulsions
  • glycerides
  • acide gras
  • estabilidad
  • emulsion
  • oxydation
  • stability
  • huile de coco

From the journal

Czech Journal of Food Sciences - UZPI (Czech Republic)

ISSN : 1212-1800

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Other information

Language : English

Type : Summary

In AGRIS since : 2001

Volume : 18

Start Page : 146

End Page : 147

All titles :

" Oxidation stability of margarines with monoacylglycerol emulsifier type "