Abstract
There is an increasing interest in adding omega-3 polyunsaturated fatty acids (PUFA) to foods. Due to the highly polyunsaturated nature of omega-3 fatty acids, avoiding lipid oxidation in omega-3 enriched foods remains a major challenge for food producers. This chapter describes the consequences of lipid oxidation in food products with respect to off-flavour formation. Moreover, the most important factors, such as oil quality, pH, choice of ingredients, processing conditions, etc., affecting lipid oxidation in a range of different products (e.g. milk, mayonnaise, dairy products) are summarized. Strategies to avoid lipid oxidation (apart from antioxidant addition) are also discussed.
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