LIPID OXIDATION IN OIL-IN-WATER EMULSIONS: A MINI REVIEW
Abstrak: Emulsion technology
has been emerged into food industries widely. Researches in emulsion and its application
have been done intensively particularly to understand emulsion behavior in
relation to its stability. Stability of emulsion indicates stability of food
products therefore attempt to identify the causes of instability increases.
This mini review underlines lipid oxidation in oil in water emulsion including
emulsion definition, factors involved in determining the rate of lipid
oxidation, lipid oxidation, emulsion, common cause of oxidative instability and
some case examples of lipid oxidation in emulsion.
Penulis: Sri Haryani Anwar
Kode Jurnal: jppertaniandd150787
