Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid
Milk drinks containing 5% traditional sunflower oil (SO), randomized lipid (RL) or specific structured lipid (SL) (both produced from SO and tricaprylin/caprylic acid) were compared with respect to their particle size, viscosity and oxidative stability during storage. Furthermore, the effect of addi...
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| Veröffentlicht in: | European journal of lipid science and technology 2003-08, Vol.105 (8), p.459-470 |
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| container_title | European journal of lipid science and technology |
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| creator | Timm-Heinrich, Maike Xu, Xuebing Skall Nielsen, Nina Jacobsen, Charlotte |
| description | Milk drinks containing 5% traditional sunflower oil (SO), randomized lipid (RL) or specific structured lipid (SL) (both produced from SO and tricaprylin/caprylic acid) were compared with respect to their particle size, viscosity and oxidative stability during storage. Furthermore, the effect of adding potential antioxidants EDTA or gallic acid to the milk drink based on SL was investigated. The lipid type significantly affected the oxidative stability of the milk drinks: Milk drink based on SL oxidized faster than milk drink based on RL or SO. The reduced oxidative stability in the SL milk drink could not be ascribed to a single factor, but was most likely influenced by the structure of the lipid and differences in the process applied to produce and purify the lipids. EDTA was a strong antioxidant, while gallic acid did not exert a distinct antioxidative effect in the milk drink based on SL. |
| doi_str_mv | 10.1002/ejlt.200300795 |
| format | Article |
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Furthermore, the effect of adding potential antioxidants EDTA or gallic acid to the milk drink based on SL was investigated. The lipid type significantly affected the oxidative stability of the milk drinks: Milk drink based on SL oxidized faster than milk drink based on RL or SO. The reduced oxidative stability in the SL milk drink could not be ascribed to a single factor, but was most likely influenced by the structure of the lipid and differences in the process applied to produce and purify the lipids. EDTA was a strong antioxidant, while gallic acid did not exert a distinct antioxidative effect in the milk drink based on SL.</description><identifier>ISSN: 1438-7697</identifier><identifier>EISSN: 1438-9312</identifier><identifier>DOI: 10.1002/ejlt.200300795</identifier><language>eng</language><publisher>Weinheim: WILEY-VCH Verlag</publisher><subject>Biological and medical sciences ; EDTA ; Fat industries ; Food industries ; Fundamental and applied biological sciences. 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KGaA, Weinheim</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3555-231b987088980cfd63163958ca5fa088bab892b26c07610b8e9950d5271b5bdd3</citedby><cites>FETCH-LOGICAL-c3555-231b987088980cfd63163958ca5fa088bab892b26c07610b8e9950d5271b5bdd3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fejlt.200300795$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fejlt.200300795$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15059729$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Timm-Heinrich, Maike</creatorcontrib><creatorcontrib>Xu, Xuebing</creatorcontrib><creatorcontrib>Skall Nielsen, Nina</creatorcontrib><creatorcontrib>Jacobsen, Charlotte</creatorcontrib><title>Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid</title><title>European journal of lipid science and technology</title><addtitle>Eur. J. Lipid Sci. Technol</addtitle><description>Milk drinks containing 5% traditional sunflower oil (SO), randomized lipid (RL) or specific structured lipid (SL) (both produced from SO and tricaprylin/caprylic acid) were compared with respect to their particle size, viscosity and oxidative stability during storage. Furthermore, the effect of adding potential antioxidants EDTA or gallic acid to the milk drink based on SL was investigated. The lipid type significantly affected the oxidative stability of the milk drinks: Milk drink based on SL oxidized faster than milk drink based on RL or SO. The reduced oxidative stability in the SL milk drink could not be ascribed to a single factor, but was most likely influenced by the structure of the lipid and differences in the process applied to produce and purify the lipids. EDTA was a strong antioxidant, while gallic acid did not exert a distinct antioxidative effect in the milk drink based on SL.</description><subject>Biological and medical sciences</subject><subject>EDTA</subject><subject>Fat industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gallic acid</subject><subject>Milk and cheese industries. Ice creams</subject><subject>milk drink</subject><subject>oxidative stability</subject><subject>sensory assessment</subject><subject>structured lipid</subject><issn>1438-7697</issn><issn>1438-9312</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqFkElPwzAUhCMEEmW5cvaFY8pzjOP4iCpWVUVIZblZju2g17pJZKdA_j1BrQo3Tm_RfDPSJMkZhTEFyC7cwnfjDIABCMn3khG9ZEUqGc32t7vIpThMjmJcAIDMcxglq8cvtLrDD0dip0v02PWkqcgK_ZLYgPUyEtPUncYa6_dBE9amWwdniccWbSRtaOzaDHcVmhWJ67ryzacLpEFPdG2J0W3oPRqiDdqT5KDSPrrT7TxOnm-u55O7dPp4ez-5mqaGcc7TjNFSFgKKQhZgKpszmjPJC6N5pYdvqctCZmWWGxA5hbJwUnKwPBO05KW17DgZb3xNaGIMrlJtwJUOvaKgfspSP2WpXVkDcL4BWh2N9lXQtcH4S3HgUmRy0MmN7hO96_9xVdcP0_nfjHTDYuzc147VYalywQRXr7Nb9TZ7m0h4elGUfQNcGYxv</recordid><startdate>200308</startdate><enddate>200308</enddate><creator>Timm-Heinrich, Maike</creator><creator>Xu, Xuebing</creator><creator>Skall Nielsen, Nina</creator><creator>Jacobsen, Charlotte</creator><general>WILEY-VCH Verlag</general><general>WILEY‐VCH Verlag</general><general>Wiley-VCH</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>200308</creationdate><title>Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid</title><author>Timm-Heinrich, Maike ; Xu, Xuebing ; Skall Nielsen, Nina ; Jacobsen, Charlotte</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3555-231b987088980cfd63163958ca5fa088bab892b26c07610b8e9950d5271b5bdd3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>Biological and medical sciences</topic><topic>EDTA</topic><topic>Fat industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gallic acid</topic><topic>Milk and cheese industries. Ice creams</topic><topic>milk drink</topic><topic>oxidative stability</topic><topic>sensory assessment</topic><topic>structured lipid</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Timm-Heinrich, Maike</creatorcontrib><creatorcontrib>Xu, Xuebing</creatorcontrib><creatorcontrib>Skall Nielsen, Nina</creatorcontrib><creatorcontrib>Jacobsen, Charlotte</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>European journal of lipid science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Timm-Heinrich, Maike</au><au>Xu, Xuebing</au><au>Skall Nielsen, Nina</au><au>Jacobsen, Charlotte</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid</atitle><jtitle>European journal of lipid science and technology</jtitle><addtitle>Eur. J. Lipid Sci. Technol</addtitle><date>2003-08</date><risdate>2003</risdate><volume>105</volume><issue>8</issue><spage>459</spage><epage>470</epage><pages>459-470</pages><issn>1438-7697</issn><eissn>1438-9312</eissn><abstract>Milk drinks containing 5% traditional sunflower oil (SO), randomized lipid (RL) or specific structured lipid (SL) (both produced from SO and tricaprylin/caprylic acid) were compared with respect to their particle size, viscosity and oxidative stability during storage. Furthermore, the effect of adding potential antioxidants EDTA or gallic acid to the milk drink based on SL was investigated. The lipid type significantly affected the oxidative stability of the milk drinks: Milk drink based on SL oxidized faster than milk drink based on RL or SO. The reduced oxidative stability in the SL milk drink could not be ascribed to a single factor, but was most likely influenced by the structure of the lipid and differences in the process applied to produce and purify the lipids. EDTA was a strong antioxidant, while gallic acid did not exert a distinct antioxidative effect in the milk drink based on SL.</abstract><cop>Weinheim</cop><pub>WILEY-VCH Verlag</pub><doi>10.1002/ejlt.200300795</doi><tpages>12</tpages></addata></record> |
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| ispartof | European journal of lipid science and technology, 2003-08, Vol.105 (8), p.459-470 |
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| language | eng |
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| source | Wiley Online Library - AutoHoldings Journals |
| subjects | Biological and medical sciences EDTA Fat industries Food industries Fundamental and applied biological sciences. Psychology gallic acid Milk and cheese industries. Ice creams milk drink oxidative stability sensory assessment structured lipid |
| title | Oxidative stability of milk drinks containing structured lipids produced from sunflower oil and caprylic acid |
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