Study on Preparation and Oxidation Stability of Conjugated Linoleic Acid Ethyl Ester Microemulsion

Abstract

Abstract: The formation conditions and phase behaviors of conjugated linoleic acid ethyl ester (CLAEE) microemulsion were studied. Aerosol-OT (AOT) was used as surfactant, and several short chain alcohols (i.e. ethanol, n-propanol, and n-butanol) were investigated as cosurfactants. The results showed that different structures of alcohols used as surfactants can form different types of microemulsion, but different values of Km (surfacant/cosurfactant) can only affect the thus-formed microemulsion area. Comparing the oxidative stability of CLAEE, with that of CLAEE microemulsion sees an outstanding rise, in a better resistance to oxidation of the latter. Hence the practice of adding 0.1% vitamin C (VC) and 0.1% vitamin E (VE) into the CLAEE microemulsion can further increase the oxidative stability of the products.

Key words: conjugated linoleic acid ethyl ester (CLAEE), microemulsion, oxidation stability

FAN Li, WU Man-Jiang-·Ai-Li, YANG Sheng-Rong. Study on Preparation and Oxidation Stability of Conjugated Linoleic Acid Ethyl Ester Microemulsion[J]. FOOD SCIENCE, 2008, 29(4): 46-49 https://doi.org/

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Study on Preparation and Oxidation Stability of Conjugated Linoleic Acid Ethyl Ester Microemulsion

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