Fortification of a vegetable fat with antioxidants

Details Fortification of a vegetable fat with antioxidants Fortification of a vegetable fat with antioxidants

1999-03-31

2000-12-19

Paden, Carolyn

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

Treating liquid material

426486, 426542, 426601, 426417, A23D 900

Patent

active

061624802

ABSTRACT:
For at least one day olive fruits are soaked in vegetable oil, preferably in olive oil, with the effect that polyphenols diffuse into the surrounding oil. The raise of polyphenols in this oil is at least 10 ppm. The migrating polyphenols typically are fat soluble polyphenols. Treated oils show an increased stabilty to oxidation. Their flavor has improved and often receives a higher appreciation than the flavor of the starting oil.

REFERENCES:
patent: 5417998 (1995-05-01), Scheibner
Garlick 1997 Cookery Hints & Tips A DK Publishing Book p 42.
Levinson 1965 The Complete Book of Pickles & Relishes Hawthorn Books Inc New York p 280-282.
Kamman 1977 The New Making of a Cook, 1st ed. William Morrow & Co. Inc New York p 304-307.
International Search Report dated Mar. 23, 1999.
J. Am. Oil. Chem. Soc. 1981, 11, pp. 966-968.

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