.Which of the following is used as antioxidants for emulsified systems
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To test the effectiveness of antioxidants in a radical initiated oxidation reaction of oil-in-water emulsions, ascorbic acid was used as the hydrophilic antioxidant, while ascorbyl palmitate and vitamin E were added in the oil phase.
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The natural presence of transition metals, even in trace levels, in food emulsions is an important factor for lipid oxidation initiation and propagation. Hence, metal chelating compounds are important antioxidants. Chelators are able to bind metals and thereby inactivate metal ions.
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