Food or edible material: processes – compositions – and products – Fermentation processes – Of plant or plant derived material
Patent
1989-05-04
1990-01-02
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Fermentation processes
Of plant or plant derived material
426435, 426542, A23B 414, A23F 316, A23L 334
Patent
active
048912310
ABSTRACT:
Lipid oxidation in foods is inhibited by incorporating an extract, obtained from black tea leaves having at least 5% by weight of phenol compounds based upon the weight of tea solids in the extract, with a food susceptible to lipid oxidation such that the food contains from 0.005% to 1.5% tea solids by weight based upon the weight of the food. The extracts are obtained by heating an aqueous extract obtained from black tea leaves to a temperature of from 120.degree. C. to 210.degree. C. or by extracting black tea leaves with water at a temperature of from 120.degree. C. to 210.degree. C. Treating the extracts to be incorporated in the food with tannase provides an increase in the antioxidant activity of the extracts.
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Chakrabarty, et al., "Utilization of Chem. from Tea Waste as Antioxidants for Fatty Materials and Their Nutritional Studies", Fats, Oils, Relat. Food Prod. Their Prep. Symp., 1976, pp. 112-116.
Chem. Abstracts: 67:81289j, 73:33942u; 78:418700; 82:15397b; 85:19104v; 89:161807w; 82:153982q; 89:128039z.
Chambers Laura J.
Mai Jimbin
McDonald Richard E.
Corbin Arthur L.
Nestec S.A.
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