Method for preparing a food containing nonsaponifiable matter of

Details Method for preparing a food containing nonsaponifiable matter of Method for preparing a food containing nonsaponifiable matter of

1994-09-27

1996-03-12

Gitomer, Ralph J.

Drug, bio-affecting and body treating compositions

Antigen, epitope, or other immunospecific immunoeffector

Conjugate or complex

426417, 426489, A61K 3578

Patent

active

054984114

ABSTRACT:
The invention relates to a food additive including the nonsaponifiable matter of avocado oil, wherein the nonsaponifiable matter has a increased amount of the fraction termed "fraction H". This nonsaponifiable matter of avocado oil is prepared by a process wherein the avocado fruit is heat-treated at a temperature of 80.degree. C. to 120.degree. C. for not less than four hours before extracting the oil and obtaining the nonsaponifiable matter.

REFERENCES:
patent: 2550254 (1951-04-01), Jensen
patent: 4444763 (1984-04-01), Davis
patent: 4560568 (1985-12-01), Curiel
patent: 4793990 (1988-12-01), Grollier et al.
patent: 4944954 (1990-07-01), Strop et al.
patent: 4963346 (1990-10-01), Amer
patent: 5262163 (1993-11-01), Rancurel
Rancurel A., The Avocado: Its Oil & Nonsaponifiable Matter . . . Parfume, Cosmetiques, Aromes, 61 Feb.-Mar. 1985 pp. 91-95. English Translation Included.
Rancurel, "L'avocat: son huile et son insaponifiable. Utilisation cosmetique," Parfum, Cosmetiques, Aromes, No. 61 (1985).

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