Study of iron enriched o/w emulsions stabilized by proteins

Abstract

Lipid oxidation leads to the development of off-flavors (rancidity) and potentially toxic compounds. Proteins are generally regarded as safe food ingredients and they are widely used as emulsifiers in food products. Sodium caseinate (NaCas) can prevent lipid oxidation, essentially by chelating metals ions, but other mechanisms such as free-radical scavenging may also be involved. The aim of this paper is to study the oxidative stability of iron enriched o/w emulsions stabilized by proteins such as NaCas is related to availability of metal ions and protein properties.