Process for preparing synergic antioxidant mixture

Details Process for preparing synergic antioxidant mixture Process for preparing synergic antioxidant mixture

1991-10-31

1994-11-15

Ore, Dale R.

Drug, bio-affecting and body treating compositions

Designated organic nonactive ingredient containing other...

Aftertreated solid synthetic organic polymer

252397, 25240021, 514458, 514784, 514788, 554 3, A61K 4700

Patent

active

053648862

ABSTRACT:
An antioxidant for fat is prepared from tocopherol, ascorbic acid and lecithin. In one embodiment, a mixture of tocopherol and a lecithin first is made at a temperature not greater than 60.degree. C. Ascorbic acid dissolved in a polar solvent is added to the mixture and the solvent is eliminated at a temperature not greater than 60.degree. C. Alternatively, a lecithin is added to a fat. Tocopherol and ascorbic acid are dissolved in a polar solvent which is then added to the lecithin-added fat.

REFERENCES:
patent: 2383815 (1945-08-01), Riemenschneider et al.
patent: 2383816 (1945-08-01), Riemenschneider et al.
patent: 4009271 (1977-02-01), von Bebenburg et al.
patent: 4765927 (1988-08-01), Nomura et al.
Translation of Japanese Patent No. 55-69688, May 26, 1980, Evans, et al. "Tocopherol Oxidation in fats. Hydrogenated Soybean Oil." (1959) Chemical Abstracts, CA:6653c.
Pongracz, "Antioxidant Mixtures For Use in Food." Internat. J. Vit. Nutr. Res. 1973: 517-525.
Schultz, ed. Symposium on Foods: Lipids and Their Oxidation, AVI Publishing Co., Inc.: Connecticut. 1962, pp. 178-189.

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