Method of stabilizing foods with an antioxidant

Details Method of stabilizing foods with an antioxidant Method of stabilizing foods with an antioxidant

1977-08-01

1978-08-29

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Containing antioxidant or antioxidant per se

426546, 426655, A23L 334

Patent

active

041104838

ABSTRACT:
A method of stabilizing oxidation susceptible food against oxidation comprising adding to the food a synergistic antioxidant composition comprising a synthetic phenolic-type antioxidant, butylated hydroxyanisole (BHA), and the solids (or solids and liquids) from certain naturally occurring spices or herbs.

REFERENCES:
braverman, J. B. S. "Introduction to the Biochemistry of Foods," Elsevier bl. Co., N. Y., 1963, pp. 246-247.
Furia, T. E. "Handbook of Food Additives," The Chemical Rubber Co., Cleveland, Ohio, pp. 220-221 and pp. 229-231.

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