Effect of relative humidity on the oxidative and physical stability of encapsulated milk fat

Milk fat was used in this work as a model to study the effects of humidity and physical properties on lipid oxidation. Although milk fat is considered a relatively stable fat because of its low content of unsaturated FA, it can oxidize significantly under certain conditions, as observed, for example, in the case, of dairy-based powders. Humidity and physical properties have a profound influence on the oxidative stability of powders, containing fat, and these factors affect the surface and encapsulated fractions of the fat differently. To examine these effects, encapsulated milk fat powders were stored under conditions of controlled relative humidity. Oxidation of the encapsulated fat as assessed by measurements of PV, losses of FA, and hexanal production increased, with increasing relative humidity (RH). At higher RH, moisture penetrates into the hydrophilic wall, interacting with and plasticizing the components, thereby making them less effective as moisture and oxygen barriers. Total oxidation of the powders was strongly influenced by the extent of oxidation in the encapsulated fraction (>98% of total lipids) although the surface fat fraction was oxidized more rapidly. Better protection against oxidation was obtained when fats were encapsulated and stored at 14 and 44% RH than at 52% RH.