https://jak-signal.com/index.p....hp/identifying-stabi
Oleosin stabilized emulsions to your same level as commercial food-grade emulsifiers. Flaxseed oil emulsions stabilized by oleosin had a significantly lower focus of malondialdehyde (MDA) which indicates a diminished oxidation price in comparison to BSA, de-oiled lecithin and Tween 20. For corn oil emulsions, oleosin and BSA had the same ability to postpone oxidation and were far more efficient in comparison to de-oiled lecithin and Tween 20. Rapeseed oleosin recovered fro
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