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Novel Approaches For Preventing Lipid Oxidation In Emulsion-Based Food Systems, Mitchell D. Culler

Doctoral Dissertations

Consumer interest in “clean” labels has continued to be a key driver of consumer behavior and purchasing habits over the past decade. Food manufacturers are therefore eager to replace synthetic antioxidants such as ethylenediaminetetraacetic acid (EDTA) with natural alternatives, however alternative chelators that will bind iron at low pH remain elusive. Coupled with the current oil shortages and supply chain challenges that have arisen recently, there is an urgent need for innovative solutions to increase the oxidative stability of edible oils. One available strategy is diluting oils high in unsaturated fatty acids into more stable, more saturated oils, thus delaying …