OXIDATIVELY STABLE COMESTIBLES WITH TANNIC ACID AND METHODS OF MAKING THE SAME
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United States of America Patent
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Issued Date -
Jan 28, 2021
app pub date -
Jul 23, 2020
filing date -
Jul 23, 2019
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Abstract
An oxidatively stable comestible that includes a comestible base containing an oil, an acidulant, and optionally an egg yolk or an egg yolk substitute, and up to 750 ppm of tannic acid blended into the comestible base, based on a total weight of the oxidatively stable comestible. A method of preparing the oxidatively stable comestible involving blending the tannic acid into an aqueous phase comprising the egg yolk or the egg yolk substitute to form a treated aqueous phase, adding the acidulant to the treated aqueous phase to form an acidified aqueous phase, and adding an oil phase comprising the oil into the acidified aqueous phase and blending.
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