Influence of Oxygen Concentration on the Storage Stability of Cream Powder

• Published in: Food science & technology 1997-01, Vol.30 (2), p.147-154
• Main Authors: Andersson, Kristina, Lingnert, Hans
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; cream powder; dried cream; Food Engineering; Food industries; Fundamental and applied biological sciences. Psychology; lipid oxidation; lipid peroxidation; Livsmedelsteknik; Milk and cheese industries. Ice creams; oxygen; volatile compounds; volatiles
• ISSN: 0023-6438; 1096-1127; 1096-1127
• DOI: 10.1006/fstl.1996.0145

The influence of low oxygen concentrations on lipid oxidation during storage of cream powder was studied. The powder was packed with oxygen concentrations of 209 mL/L, 17 mL/L, 8.3 mL/L, 3.4 mL/L, 1.5 mL/L, 0.7 mL/L and 0.6 mL/L and stored in darkness at 30 °C for 29 weeks. To follow oxidation, the formation of volatile oxidation products and oxygen consumption were measured. After 7 weeks of storage a significant (P0.05) higher hexanal content than the 0.7 mL/L sample. There were only small differences in hexanal formation between the samples packed with oxygen concentrations below 3.4 mL/L. This could be due to a more pronounced influence of oxygen diffusion at these low levels of oxygen, leading to a diffusion-controlled oxidation. Other volatiles, not produced by lipid oxidation, also increased during storage. The formation of Strecker aldehydes was found to be oxygen-dependent, whereas the formation of 2-alkanones was not. Measurement of oxygen consumption was not sufficient to detect differences in oxidation rate between the samples packed with 17 mL/L oxygen and less.