Lipid oxidation in food

Abstract Lipid oxidation is a major alteration of food, which generally leads to the deterioration of the sensory and nutritional qualities. The means implemented to counteract this irreversible phenomenon remain for the moment largely empirical in the absence of a better defined theoretical base. Lipid oxidation is not yet well understood, as illustrated by many facts that are still unpredictable and inexplicable under the current paradigm. This chapter aims at presenting the existing and newer models. Among these, special attention is given to recently developed hypothesis based on micellization-like transitions that can revolutionize our understanding of oxidation in edible oils and lipid dispersions. From these new theoretical elements could emerge a future paradigm of which this chapter tries modestly to grasp the premises.