Ingredient-Dependent Extent of Lipid Oxidation in Margarine

Ingredient-Dependent Extent of Lipid Oxidation in Margarine

This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions h...

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Bibliographic Details
Main Authors: Sarah Fruehwirth, Sandra Egger, Dennis Kurzbach, Jakob Windisch, Franz Jirsa, Thomas Flecker, Miriam Ressler, Agnes T. Reiner, Nesrin Firat, Marc Pignitter
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Antioxidants
Subjects:
margarine
lipid oxidation
W/O emulsions
food additives
Online Access:https://www.mdpi.com/2076-3921/10/1/105

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