The distribution of ascorbic acid between the lipid and aqueous phase was investigated in mayonnaises enriched with fish oil containing a synergistic antioxidant mixture of ascorbic acid, lecithin and γ‐tocopherol, i.e., the A/L/T system (Löliger and Saucy 1989). The ascorbic acid was found to be located in the aqueous phase indicating that the A/L/T system broke down in mayonnaises. Based on the hypothesis that synergistic antioxidant action between ascorbic acid, lecithin and tocopherol requires that the three components are in close assembly, the results offer an explanation as to why the A/L/T system does not function antioxidatively in mayonnaises.
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Meyer et al. (1996) studied this question.
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