Japan Journal of Food Engineering
Online ISSN : 1884-5924
Print ISSN : 1345-7942
ISSN-L : 1345-7942
Review
Oxidation of Lipid in Bulk and Dispersion Systems
Shuji ADACHISanne MINTENTakashi KOBAYASHI
Author information
JOURNAL FREE ACCESS

2009 Volume 10 Issue 1 Pages 9-15

Details
Abstract
The oxidation kinetics of unsaturated lipids was examined in bulk, emulsion and micelle systems, and the related literature was also summarized. A kinetic equation of the autocatalytic type was applicable for the lipid oxidation in all these systems. The oxidation of a lipid is affected by many factors. In a dispersion system, such as an emulsion and micelle, the size of the dispersion phase is one of these factors. In spite of a higher specific surface area, the lipid was more slowly oxidized in both the emulsion and micelle systems containing smaller particles in the dispersion phase. This fact could be explained by dilution of the substrate by the hydrophobic moiety of a surfactant for both systems.
Content from these authors
© 2009 Japan Society for Food Engineering
Previous article Next article
feedback
Top