Method for the inhibition of oxidation of edible oils utilizing

Details Method for the inhibition of oxidation of edible oils utilizing Method for the inhibition of oxidation of edible oils utilizing

1990-01-18

1992-01-28

Paden, Carolyn

Food or edible material: processes, compositions, and products

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

Treating liquid material

426541, 424439, 514844, A23D 906

Patent

active

050842897

ABSTRACT:
A method for inhibiting the oxidation of edible oils and fats by forming a reverse micelle by admixing a mixture of an aqueous solution containing a water-soluble antioxidant with a surfactant and said oils or fats.

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Swern 1979 Bailey's Industrial Oil and Fat Products vol. 1, Fourth Edition John Wiley & Sons New York pp. 72-77.
"Inhibition of Oxidation of Methyl Linoleate in Solution by Vitamin E and Vitamin C", Niki, E., T. Saito, A. Kawakami and Y. Kamiya, J. Biol. Chem., 269(7), 4177 (1984).
"Preservatives: Antioxidants", Dziezak, J. D., Food Technol. 40 (9), 94 (1986).
"Antioxidants-Quality Protectors", Food Processing, Feb., 37 (1985).
"Phospholipids as Antioxidant Synergists for Tocopherols in the Autoxication of Edible Oils", Hudson, B. J. F., M. Ghavami, Lebensm.-Wiss. u.-Technol., 17, 191 (1984).
"The Radical Answer", Gregory, D., Food, Jun. 18 (1984).

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