Abstract
The feasibility of the addition of yoghurt with a newly developed ingredient consisting of CLA loaded liposomes was analysed. The influence of ingredient addition (at three levels: no CLA incorporation, free CLA oil or CLA-liposomes), order of thermal treatment application (before or after ingredient addition along with homogenisation by a high speed dispersion unit), and use of antioxidants (with or without tocopherols) on yoghurt manufacture was studied. CLA content, fatty acid profiles, oxidation stability, physicochemical and microbiological properties of yoghurts were evaluated. Addition of liposomal CLA or free oil did not modify the fermentation process. CLA isomers could be added before and after the thermal treatment and high CLA recoveries were found in all products. Addition of antioxidants did not influence CLA content and high oxidation stability was found. When compared with free oil addition, liposomal CLA shows a clear advantage in syneresis and improvement in the atherogenic index.
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