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Oxidative stability of solid fats containing ethylcellulose determined based on the headspace oxygen content

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Abstract

Solid fat was developed by blending fully hydrogenated soybean oil, palm oil, and canola oil, and organogels were prepared using selected solid fats and ethylcellulose. The oxidative stability of organogel was tested at 100 and 180°C using a headspace oxygen assay. Addition of ethylcellulose produced a firmer organogel solid state in selected solid fats ranging from 15.8 to 24.6% saturation at room temperature. Addition of ethylcellulose generally decreased the oxidative stability of organogels prepared using canola oil. The oxidative stability of some organogels made using solid fats changed depending on the concentration of added ethylcellulose (10 or 15%, w/w), and the oxidation temperature. Development of an organogel with a relatively low saturation and a high oxidative stability suitable as a food ingredient is possible.

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Authors and Affiliations

  1. Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, 139-743, Korea

    Ji Yeon Kim

  2. Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 440-476, Korea

    BoRa Yi, Mi-Ja Kim & JaeHwan Lee

Authors
  1. Ji Yeon Kim
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  2. BoRa Yi
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  3. Mi-Ja Kim
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  4. JaeHwan Lee
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Correspondence to JaeHwan Lee.

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Kim, J.Y., Yi, B., Kim, MJ. et al. Oxidative stability of solid fats containing ethylcellulose determined based on the headspace oxygen content. Food Sci Biotechnol 23, 1779–1784 (2014). https://doi.org/10.1007/s10068-014-0243-9

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  • DOI: https://doi.org/10.1007/s10068-014-0243-9

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