Question

For the following products, identify if they are at risk of lipid oxidation. For each of the following products, comment on the type of fat and explore ways to prevent lipid oxidation both during the product preparation and after packaging.

Products

1.       Whole milk powder: 31% milk fat, 5% water

2.       Blue cheese: 30% milk fat

3.       Non-dairy soy creamer: 10% fat, 80% water

4.       Oil fired corn chips: corn oil (30% fat), 2% water

5.       Almond butter: 5% saturated fat, 60% unsaturated fat (mainly poly), 3% water

6.       Peanut butter: 10% saturated, 50% unsaturated (mainly poly), 3% water

7.       Blueberry muffin: canola oil (2% saturated, 15% unsaturated), 4% water

8.       Smoked sausage: pork (28% fat), 40% water

9.       Chia bar: 28% fat (6% saturated, 22% unsaturated)

10.   Ramen chicken flavored noodle soup: 16% fat (8% saturated, 8% unsaturated) vegetable oil. 2% water

Answer 1

The product description in terms of lipid oxidation is as follows -

1. Whole milk powder (31% milk fat, 5% water): Milk fat contains cholesterol, which on oxidation gives rise to cholesterol oxidation products (COPs) which are harmful in nature. In terms on packaging, products prone to lipid oxidation shouold be packed with the addition of chelating agents and antioxidants. Furthermore, after packaging, these products should be kept at the required temperature and away from sunlight.

2. Blue cheese (30% milk fat): Same as explained for whole milk powder.

3. Non-dairy soy creamer (10% fat, 80% water): With a negligible amount of fat, this product is at a very low risk of lipid oxidation. In order to decrease the risk even more, it should be stored at the required temperature and away from sunlight.

4. Oil fired corn chips (corn oil (30% fat), 2% water): Corn oil shows a comparatively lower risk of lipid oxidation than other edible oils. Corn oil has a high amount of polyunsaturated fatty acids (majorly linoleic acid and oleic acid) and also vitamins A and E (carotenoids and tocopherols respectively). The vitamins are antioxidants that decrease the risk of lipid oxidation. Though peroxidation does occur later on (a it is rich in polyunsaturated fatty acids), it can further be delayed by avoiding photo-oxidation, exposure to air and storing at cool temperatures.

5. Almond butter (5% saturated fat, 60% unsaturated fat (mainly poly), 3% water): The high amount of polyunsaturated fatty acids will undergo autoxidation and peroxidation. Saturated fats do not easily oxidize. So, almond butter is at a high risk of lipid oxidation. Additions of stabilizer during preparation and storage in cold temperatures after preparation can decrease this risk. Later on, photo-oxidation and exposure to air should be avoided.

6. Peanut butter (10% saturated, 50% unsaturated (mainly poly), 3% water): Same as for almond butter.

7. Blueberry muffin (canola oil (2% saturated, 15% unsaturated), 4% water): Canola oil is at a high risk of lipid oxidation. This risk can be decreased by the addition of antioxidants and later on, by avoiding photo-oxidation, exposure to air and storage at ambient temperatures.

8. Smoked sausage (pork (28% fat), 40% water): Pork fat contains high amounts of saturated fats and very low amounts of polyunsaturated fatty acids and is hence at a comparatively low risk of lipid oxidation. For further avoidance of oxidation, it should be stored in cold temperatures.

9. Chia bar: 28% fat (6% saturated, 22% unsaturated): It is at a moderate risk of lipid oxidation. So as to lower the risk, photo-oxidation and exposure to air should be avoided and it should be stored in cool temperatures.

10. Ramen chicken flavored noodle soup (16% fat (8% saturated, 8% unsaturated) vegetable oil. 2% water): Vegetable oil is at a high risk of lipid oxidation. However, since the product has a low amount of unsaturated fats, it is at a low risk of lipid oxidation. Furthermore, it should be stored in a dry place with ambient temperature, and photo-oxidation and exposure to air should be avoided.