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Effect of sugars and sugar alcohols on autoxidation of safflower oil in emulsions
Author(s) -
Sims R. J.,
Fioriti J. A.,
Trumbetas J.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02663053
Subject(s) - chemistry , creaming , autoxidation , emulsion , polyol , pulmonary surfactant , sugar , glycerol , organic chemistry , food science , chromatography , biochemistry , polyurethane
Oxygen absorption rates were measured on liquid emulsions containing safflower oil and glycerol, sugars or sugar alcohols. Stability to oxidation improved as the level of added compound was increased. Emulsion viscosities were higher, and resistance to creaming was better at the higher concentrations of additives. It is suggested that diffusion of oxygen through the oil‐water interface is the rate determining step which is probably slower at high viscosity and in the absence of creaming. Freezedried emulsions containing safflower oil, protein, polyols and anionic surfactant oxidized more rapidly than did those samples in which either polyol or surfactant was omitted. The differences in oxidation rate could be accounted for on the basis of degree of oil dispersion and porosity of the dried particles. No evidence has been found for any true antioxidant or pro‐oxidant effect of these compounds.