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D. J. MCCLEMENTS, Dept. of Food Science, Univ. of Massachusetts, Amherst, 238 Chenoweth Lab., Box 31410, Amherst, MA 01003-1410 The susceptibility of polyunsaturated lipids (such as those containing omega-3 fatty acids) to oxidation is a major cause of quality deterioration in many food emulsion based-products. The reaction mechanism and factors that influence oxidation are appreciably different for emulsified lipids than for bulk lipids. This presentation reviews the current understanding of the lipid oxidation mechanism in oil-in-water emulsions. It also discusses the major factors that influence the rate of lipid oxidation in emulsions, such as antioxidants, chelating agents, ingredient purity, ingredient partitioning, interfacial characteristics, droplet characteristics and ingredient interactions. This knowledge is then used to define effective strategies for controlling lipid oxidation in food emulsions.
Session 38, Challenges in the development of functional foods with omega-3 fatty acids
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