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Use of nitrogen to improve stability of virgin olive oil during storage

✍ Scribed by L. Di Giovacchino; M. R. Mucciarella; N. Costantini; M. L. Ferrante; G. Surricchio

Book ID: 107490293
Publisher: Springer-Verlag
Year: 2002
Tongue: English
Weight: 105 KB
Volume: 79
Category: Article
ISSN: 0003-021X
DOI: 10.1007/s11746-002-0485-7

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## Abstract The use of an emulsifier to stabilize the phenolic compounds added in the preparation of an enriched olive oil was evaluated. Two emulsifiers, lecithin and monoglyceride, were studied. The results showed lecithin to be the most convenient, due to the increase in the value of the oxidati