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Oxidative stability of anhydrous milkfat microencapsulated in whey proteins

Journal of Food Science 61(1): 39-43
Oxidative stability of anhydrous milkfat microencapsulated in whey proteins
The chemical stability was studied on anhydrous milkfat (AMF) encapsulated in whey protein isolate (WPI) and WPI combined with lactose (1:1 w/w WPI/L). AMF-containing microcapsules, as well as bulk milkfat, were stored at 20 degree C with light, 40 degree C without light, and 50 degree C with and without light for up to 12 mo. Milkfat oxidation was monitored by oxygen uptake in headspace and hexanal accumulation. In all cases, AMF oxidation was significantly limited by microencapsulation in WPI or WPI/L. Whey proteins are effective microencapsulating agents.

Accession: 002914129

DOI: 10.1111/j.1365-2621.1996.tb14721.x

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