For the following products, identify if they are at risk of lipid oxidation. For each of...

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Medical Sciences

For the following products, identify if they are at risk oflipid oxidation. For each of the following products, comment on thetype of fat and explore ways to prevent lipid oxidation both duringthe product preparation and after packaging.
Products
1.Â Â Â Â Â Â Â Wholemilk powder: 31% milk fat, 5% water
2.Â Â Â Â Â Â Â Bluecheese: 30% milk fat
3.Â Â Â Â Â Â Â Non-dairysoy creamer: 10% fat, 80% water
4.Â Â Â Â Â Â Â Oilfired corn chips: corn oil (30% fat), 2% water
5.Â Â Â Â Â Â Â Almondbutter: 5% saturated fat, 60% unsaturated fat (mainlypoly), 3% water
6.Â Â Â Â Â Â Â Peanutbutter: 10% saturated, 50% unsaturated (mainly poly), 3%water
7.Â Â Â Â Â Â Â Blueberrymuffin: canola oil (2% saturated, 15% unsaturated), 4%water
8.Â Â Â Â Â Â Â Smokedsausage: pork (28% fat), 40% water
9.Â Â Â Â Â Â Â Chiabar: 28% fat (6% saturated, 22% unsaturated)
10.Â Â Â Ramen chickenflavored noodle soup: 16% fat (8% saturated, 8%unsaturated) vegetable oil. 2% water

Answer & Explanation Solved by verified expert

4.2 Ratings (637 Votes)

The product description in terms of lipid oxidation is as follows 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 Blue cheese 30 milk fat Same as explained for whole milk powder Nondairy soy creamer 10 fat 80 water With a negligible See Answer

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