Stabilization of heat sensitive antioxidants

Details Stabilization of heat sensitive antioxidants Stabilization of heat sensitive antioxidants

1979-12-19

1981-11-17

Naff, David M.

Food or edible material: processes, compositions, and products

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

Containing antioxidant or antioxidant per se

426 60, 426544, 426653, 426656, C12C 1126, A23L 334, A21D 208

Patent

active

043011853

ABSTRACT:
Heat labile antioxidants such as butylated hydroxyanisol, butylated hydroxytoluene, propyl gallate andd mono-tertiary-butylhydroquinone are stabilized by incorporation onto an inactive yeast (heat-filled) substrate. The yeast acts to prevent volatilization of the antioxidants at temperatures commonly used in food processes, thus enabling the antioxidants to be added to the food formulation prior to thermoprocessing rather than as a subsequent additional step.

REFERENCES:
patent: 2709657 (1955-05-01), Campbell et al.
patent: 3440058 (1969-04-01), Pomper et al.
patent: 3440059 (1969-04-01), Pomper et al.
patent: 3448010 (1969-06-01), Pomper et al.
patent: 3644215 (1972-02-01), Muller
patent: 3758311 (1973-09-01), Fortmann
patent: 3852502 (1974-12-01), Bishov et al.
patent: 4166135 (1979-08-01), Chao et al.

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