Effect of emulsifier type, droplet size, and oil concentration on lipid oxidation in structured lipid-based oil-in-water emulsions

The effect of emulsifier type, droplet size, and oil concentration on lipid oxidation was determined for caprylic acid/canola oil structured lipid-based emulsions. Oil-in-water emulsion samples were prepared with sucrose fatty acid ester or whey protein isolate and 10 or 30% oil, and then homogenized at 1000 or 10,000 psi to form different particle sizes. The peroxide values, anisidine values, and TOTOX values of emulsions stored at 50 °C were measured over time. Decreasing oil concentrations led to an increase in total oxidation. Whey protein isolate had a significant antioxidant effect on the oxidation rates compared to sucrose fatty acid esters. Particles size had no effect on lipid oxidation in structured lipid-based oil-in-water emulsions.