Oxidation of Fat in Model Systems Related to Dehydrated Foods.aII. Composition and Position of Dispersed Lipid Components and Their Effect on Oxidation Rates

摘要

SUMMARYOxidation rates at elevated temperatures of model dehydrated systems containing dispersed lipids are influenced by concentration of the components, type of dispersing medium, and position of the lipid film with respect to the dispersing medium. Generally, the proteins decreased, and polymeric carbohydrates accelerated, oxidation rates. Arginine and lysine salts of safflower fatty acids were extremely stable. Phospholipids had a stabilizing influence when dispersed with the fat and the dispersing medium prior to freeze‐drying or when applied as a film between the dry medium and the fat film. When the positions of the fat and the phospholipid films were reversed, the protective action of the phospholipids on the stability of the system decreased markedl