Protection of a food against oxidation by the use of vanillin

Details Protection of a food against oxidation by the use of vanillin Protection of a food against oxidation by the use of vanillin

1989-04-20

1991-03-26

Paden, Carolyn

Food or edible material: processes, compositions, and products

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

Containing antioxidant or antioxidant per se

426650, A23L 1221

Patent

active

050027905

ABSTRACT:
To protect a dry food against oxidation, vanillin is added to it in a quantity of 5 to 5000 .mu.g vanillin per g food dry matter.

REFERENCES:
patent: 2064610 (1936-12-01), Hunt
patent: 2282810 (1942-05-01), Musher
patent: 2861890 (1958-11-01), Lockhead
patent: 3686001 (1972-08-01), Christianson
Burri 1989 J Sci Food Agric 48:49-56.
Pruthi 1980 Spices and Condiments Chemistry, Microbiology, Technology Academic Press New York p. 23.
Bickoff, Phenolic Antioxidants for Carotene, J. Am. Oil Chem, Soc. Feb. 1951 pp. 65-68.
Narayanan, Effect of Vanillinon Stabiltiy of Vegetable Shortening (1957) pp. 245-248.
Derwent Abstract No. 79-00844B.
Derwent Abstract 76-76956X.
Derwent Abstract 72-42192T.
Food Science & Tech. Abstract 70-60-T0204.

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