1 Section for Aquatic Lipids and Oxidation, National Institute of Aquatic Resources, Technical University of Denmark2 National Institute of Aquatic Resources, Technical University of Denmark3 Department of Systems Biology, Technical University of Denmark4 National Food Institute, Technical University of Denmark
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 was most likely influenced by the structure of the lipid and to a single factor, 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.
European Journal of Lipid Science and Technology, 2003, Vol 105, Issue 8, p. 459-470
Råvare, proces og produkt; Structured lipid; Milk drink; Oxidative stability; Sensory assessment; EDTA; Gallic acid