Lipid oxidation in oil-in-water emulsions: Impact of molecular environmenton chemical reactions in heterogeneous food systems

The susceptibility of lipids to oxidation is a major cause of quality deter ioration in food emulsions. The reaction mechanism and factors that influen ce oxidation are appreciably different for emulsified lipids than for bulk lipids. This article reviews the current understanding of the lipid oxidati on mechanism in oil-in-water emulsions. It also discusses the major factors that influence the rate of lipid oxidation in emulsions, such as antioxida nts chelating agents, ingredient purity, ingredient partitioning, interfaci al characteristics, droplet characteristics, and ingredient interactions. T his knowledge is then used to define effective strategies for controlling l ipid oxidation in food emulsions.