Conjugated linoleic acid concentrations in processed cheese containing hydrogen donors, iron and dairy-based additives
1993
Shantha, N.C. | Decker, E.A.
Hydrogen donors (butylated hydroxytoluene, propyl gallate, cysteine, ascorbic acid) and dairy additives (sodium caseinate, sweet whey powder and nonfat dry milk) are capable of increasing the conjugated linoleic acid content in processed cheese, Propyl gallate was the most effective hydrogen donor tested, increasing the total and 9 cis, 11 trans (9c, 11t) CLA contents 1.59- and 1.42-fold, respectively. Among the dairy additives sodium caseinate at a concentration of 6% was the most effective, increasing the total CLA concentration 1.65-fold compared to processed cheese with no additive. Nonfat dry milk and whey powder produced 1.57- and 1.56-fold increases in CLA concentration, respectively. Lipid oxidation systems such as Fe2+ and Fe3+/ascorbate were also effective at increasing the CLA content in processed cheese. At 500 ppm Fe, the increase in total CLA was 1.56-fold for Fe2+ and 1.44-fold for Fe3+/ascorbate.
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