Antioxidants in Margarine Emulsions

Antioxidants in Margarine Emulsions

The lipid oxidation in margarine takes place in continuous liquid oil phase. The extension of fat interfaces in the system - emulsion of water in oil and the dispersion of fat crystals in liquid oil influences on the peroxidation, decomposition of hydroperoxides to aldehydes and the oxidative stabil...

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Bibliographic Details
Main Authors:	V. Filip, I. Hrádková, J. Šmidrkal
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2009-06-01
Series:	Czech Journal of Food Sciences
Subjects:	antioxidant ascorbic acid ascorbyl palmitate emulsion margarine tocopherol
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0131_antioxidants-in-margarine-emulsions.php

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