STABILIZATION OF PHENOLIC ANTIOXIDANTS IN FAT-CONTAINING FOODS
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United States of America Patent
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Issued Date -
Sep 29, 2011
app pub date -
Feb 18, 2009
filing date -
Feb 18, 2009
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
A fat-containing processed food composition is described that is suitable for human consumption, and that contains exogenously added microparticles of phenolic antioxidants dispersed but not dissolved in an antioxidant-protective edible oil/fat portion of the food composition. The oxidative stability of the phenolic antioxidants in the fat or oil portion of the food composition is substantially greater than when dissolved in an equal portion of water at pH 7.
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