Method of producing an antioxidant composition from rosemary and

Details Method of producing an antioxidant composition from rosemary and Method of producing an antioxidant composition from rosemary and

1973-11-28

1976-04-13

Padgett, Benjamin R.

Compositions

Preservative agents

Anti-oxidants or chemical change inhibitants

426542, 426654, 426655, 426429, C09K 1534, A23B 400, A23L 128

Patent

active

039502660

ABSTRACT:
Antioxidant compositions, useful for preventing deterioration of oils and fats in food products, are prepared by a two-stage extraction from rosemary or sage. A crude product is first extracted from the plant material with a low-boiling solvent separable by evaporation, and is then found to be separable from contaminants that cause objectionable taste or odor, by vacuum steam or molecular distillation, with the antioxidant in a suitable oil carrier, and with the contaminants removed in vapor state. A special purification of the extract, for a product of very high purity except for some flavor or odor for which distillation may be needed, is attainable by chromatography, wherein the antioxidant material favors solvents of greater polarity than solvents in which other materials are eluted. The new antioxidant compositions are not only widely useful but appear to have unusual value in respect to vegetable oils and in respect to oils used in deep frying, and also are found of special value for inhibiting certain flavor and odor effects that occur in soybean oil.

REFERENCES:
patent: 2124706 (1938-07-01), Maveety
patent: 2571867 (1951-10-01), Hall
patent: 2571948 (1951-10-01), Sair
patent: 2752314 (1956-06-01), Clopton
patent: 2975066 (1961-03-01), Baker
patent: 3071475 (1963-01-01), Stohr
patent: 3542653 (1970-11-01), Lowrey
patent: 3681090 (1972-08-01), Huth
patent: 3732111 (1973-05-01), Berner

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