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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #307602
Title: Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions

Author
item Liu, Sean
item Singh, Mukti
item Wayman, Ashley
item Hwang, Hong-Sik
item Fhaner, Matthew

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/6/2014
Publication Date: 8/9/2014
Citation: Liu, S.X., Singh, M., Wayman, A.E., Hwang, H., Fhaner, M.J. 2014. Reduction of lipid oxidation by formation of caseinate-oil-oat gum emulsions [abstract]. US-Korea Conference.

Interpretive Summary:

Technical Abstract: The concentration of oat gum, though important for formation of stable emulsion, has no effect on oxidation of Omega 3 oil; this is most prominent in fish-oil based Omega 3 oil. The optimal concentration of oat gum is about 0.2% wt for emulsion stability and visual appearance. We found that concentration of sodium caseinate has a decisive effect on the reduction of oxidation of Omega 3 oil in all conditions. Higher concentrations result in lower oxidation of Omega 3 oil. However, the return on increase in sodium caseinate diminishes when concentration of sodium caseinate rises above 2%. We believe that 2% sodium csaeinate is the best practical concentration for reducing oxidation of Omega 3 oil in the emulsion. As expected, higher temperature accelerates oxidation and shortens the shelf life of beverages formulated with caseinate-oil-oat gum as major ingredient. This study showed that with proper formulations based on the research findings, one can develop refrigerated shelf stable healthy beverages with good amount of soluble dietary fiber and Omega 3 oil.