Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model

A food model was used to study the effect of physical changes in the amorphous matrtix on the rate of lipid oxidation. The glass transition temperature (T g ) and crystallisation behaviour of the material were determined by using differential scanning calorimetry. The rate of oxidation was measured spectrophotometrically in samples incubated at various temperatures above T g .