Oxidative properties of interesterified mixtures of milk fat, rapeseed oil and n-3 fatty acids

M. Wirkowska; J. Bryś; A. Górska; E. Ostrowska-Ligęza; P. Koczoń

doi:10.5755/j01.ct.61.3.2661

Authors

M. Wirkowska Warsaw University of Life Sciences (WULS-SGGW)
J. Bryś Warsaw University of Life Sciences (WULS-SGGW)
A. Górska Warsaw University of Life Sciences (WULS-SGGW)
E. Ostrowska-Ligęza Warsaw University of Life Sciences (WULS-SGGW)
P. Koczoń Warsaw University of Life Sciences (WULS-SGGW)

DOI:

https://doi.org/10.5755/j01.ct.61.3.2661

Keywords:

interesterification, oxidative stability, peroxide value

Abstract

In this paper the oxidative stability of interesterified mixture of milk fat, rapeseed oil and n-3 fatty acids in form of their concentrates was studied. Peroxide value as well as oxidative induction time were investigated. Interesterified fats were characterized by lower induction time and higher peroxide value than starting mixture.

DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2661

Oxidative properties of interesterified mixtures of milk fat, rapeseed oil and n-3 fatty acids

Authors

DOI:

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