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Advance in oxidative stability of margarine
  
DOI：10.12166/j.zgyz.1003-7969/2020.05.012
KeyWord:margarine  influencing factor  hypothesis  antioxidant  oxidation stability
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Author NameAffiliation
QIN Shibo XU Xuebing ZHANG Hong BI Yanlan 1.College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
2.Wilmar (Shanghai) Biotechnology R&D Center Co., Ltd., Shanghai 200137, China 
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Abstract:
      The lipids oxidation not only reduces their nutritional value, but also produces undesirable flavors and harmful components. Margarine contains water, and its oxidation properties are different from lipid system. The current status of lipid oxidation stability of margarine was reviewed, and the oxidation hypothesis, the major factors affecting the oxidation stability of margarine and the antioxidants application were introduced. It provided a guidance for extending shelf life of margarine and improving oxidation stability of water in oil emulsion products.
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