A STUDY OF FAT OXIDATION IN A MICROEMULSION SYSTEM
The effect of ascorbic acid and α-tocopherol on fat oxidation has been studied in a microemulsion consisting of soybean oil, sunflower oil monoglycerides and water. It was observed that the presence of ascorbic acid in the water aggregates gave a pronounced reduction in the oxidation rate, and even...
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| Veröffentlicht in: | Journal of dispersion science and technology 1987-06, Vol.8 (3), p.207-215 |
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| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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| Zusammenfassung: | The effect of ascorbic acid and α-tocopherol on fat oxidation has been studied in a microemulsion consisting of soybean oil, sunflower oil monoglycerides and water. It was observed that the presence of ascorbic acid in the water aggregates gave a pronounced reduction in the oxidation rate, and even after storage at 40°C for 100 days only a minor oxidation of the oil was observed, whereas the control, without ascorbic acid, was highly oxidized. |
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| ISSN: | 0193-2691 1532-2351 |
| DOI: | 10.1080/01932698708943603 |