We often get the question, are your ingredients oxidative stable. Early science already proved the oxidative stability of Oleosomes from sunflower seeds but this report is more strongly proving our case. Discover why sunflower oleosomes, tiny natural fat droplets, offer exceptional oxidative stability. New research proves that their resilience comes not just from structure, but from powerful plant compounds: phenolics and proteins.

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What Are Sunflower Oleosomes? 

Sunflower oleosomes are lipid droplets (triacylglycerols) encapsulated by a natural protein–phospholipid membrane, found abundantly in sunflower seeds. These structures are nature’s own emulsions, offering clean‑label ingredients perfect for plant‑based dairy applications.

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Why Oxidative Stability Matters in Food Products

Oxidation degrades unsaturated fats, leading to rancidity, off‑flavors, and limited shelf life. For plant‑based culinary products, like: creams, yogurts, or sauces, oxidative stability is critical to ensuring enjoyment and safety over time.

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New Study Shows Co‑Extracted Compounds Drive Stability

A 2025 Wageningen University & Research study (“The oxidative stability of sunflower oleosomes depends on co‑extracted phenolics and storage proteins”, Plankensteiner et al.) investigated oleosome emulsions at pH 3, stored for 120 days at 40 °C. Two variants were compared:

• Low phenolics & proteins (<0.7 mmol/kg TAGs, <4 wt% PRO)
• High phenolics & proteins (>10 mmol/kg TAGs, >9 wt% PRO)

Key findings:

• High phenolic content: No measurable triacylglycerol oxidation over 120 days.
• High protein levels: Significantly slowed oxidation rates.
• Thus, stability stemmed “primarily from the co‑extracted phenolics and storage proteins and not only from the architecture of oleosomes”

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How Phenolics & Proteins Protect Oleosomes

1. Antioxidant Phenolic Compounds

Sunflower phenolics—like caffeic and chlorogenic acids—scavenge free radicals, preventing lipid chain reactions that lead to rancidity. High phenolic levels delivered no oxidation in the study .

2. Protective Storage Proteins

Protein membranes surrounding the lipid droplets act as physical and chemical barriers, further preserving the fats. Even without phenolics, these proteins noticeably enhanced stability .

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What This Means for Time‑Travelling Milkman Products

For Time‑Travelling Milkman’s Oleocream^TTM and other ingredients, which harness sunflower oleosomes, the implications are powerful:

• Their natural co‑extracted phenolics and proteins play a vital role in delivering a richer taste experience and longer shelf life.
• Unlike conventional oils, these oleosome emulsions are inherently oxidatively stable, with fewer additives or synthetic antioxidants required.

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Final Taste Takeaway: Nature’s Original Creaminess

Sunflower oleosomes are not just a physical marvel, but also a chemical fortress. With built‑in phenolics and storage proteins, they naturally prevent oxidation and deliver reliable creaminess and safety—just the kind of ingredient the Time‑Travelling Milkman team envisioned.

This study proves that the oxidative resilience of oleosome‑based products comes from the full package: the lipid core plus plant‑derived antioxidants and protective proteins working in harmony.

More strongly proving our case. Discover why sunflower oleosomes, tiny natural fat droplets, offer exceptional oxidative stability. New research proves that their resilience comes not just from structure, but from powerful plant compounds: phenoloics and proteins.

If interested you can read the entire  research paper on: https://www.sciencedirect.com/science/article/pii/S0308814625003954