Stability of fats in food
2005
Ozola, B.(Latvia Univ. of Agriculture, Jelgava (Latvia)) | Melgalve, I.(Latvia Univ. of Agriculture, Jelgava (Latvia)) | Strautnieks, A.(Joint Stock Company Laima, Riga (Latvia)) | Vitola, V.(Latvia) | Kaulins, U.(Latvia)
This investigation showed that addition of some traditional food additives such as hydrocarbons and common salt changes the hydrolyzation of lipids of food products. The addition of common salt prevented the formation of free fatty acids whereas the addition of glucose promotes this process. In this case the content of free fatty acids rises to 2.2% in comparison with 1.08% in a control sample. The formation of free fatty acids is promoted also by addition of increased content of water.
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