WHEY IMPROVES OXIDATIVE STABILITY OF SOYBEAN OIL

Whey powder and Maillard reaction products (MRP) produced from whey su ppressed the formation of hydroperoxides and thiobarbituric acid-react ive substances, and lowered oxygen uptake in the model system. The ant ioxidant activity of whey was dependent on concentration and preheatin g treatment. Unheated whey and whey heated for at greater than or equa l to 24 hr were most effective in retarding lipid oxidation. Whey solu tions of 16% were most effective antioxidants followed by 10% and 3% s olutions. As MRP indicators increased antioxidant activity increased. Whey may be useful as an antioxidant in some processed foods.