UTILIZATION OF EMULSION INTERFACE ENGINEERING TO PRODUCE OXIDATIVELY STABLE LIPID DELIVERY SYSTEMS

摘要

A method for stabilizing lipid components is provided in which a protein-lipid emulsification product is formed, and the isoelectric point of the emulsification product is determined. The pH of the emulsion is adjusted below the isoelectric point of the protein component in the emulsion system to form an emulsification product having an overall positive net charge. The lipid oxidation rates of these protein-stabilized emulsions are significantly lower at this pH value than of those above the pI of the protein component used in the emulsion system. As the difference between the pH of the emulsion and the pI of the protein component in the emulsion is increased the inhibition of lipid oxidation is also increased. These stabilized emulsification products are particularly useful in the production of water-based foods requiring the addition of inherently unstable oil or lipid components.