Oxidative properties of interesterified mixtures of milk fat, rapeseed oil and n-3 fatty acids

Abstract

In this paper the oxidative stability of interesterified mixture of milk fat, rapeseed oil and n-3 fatty acids in form of their concentrates was studied. Peroxide value as well as oxidative induction time were investigated. Interesterified fats were characterized by lower induction time and higher peroxide value than starting mixture. DOI: http://dx.doi.org/10.5755/j01.ct.61.3.2661