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US 10,501,705 B2Granted
Method of processing edible oil
AssigneeJiangsu Dehe Biotechnology Co., Ltd.
InventorsShiming Li, Jieyu Zhu, Dehe Liu, Xueyin Ren
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Abstract
This invention provides a method of using hydrophilic natural antioxidants to improve or preserve oxidative stability of edible oil. The method has been shown to be effective in reducing peroxide values of edible oil over a storage period. As such, it is suitable and safe for wide use in edible oil products.
Claims15
A method for improving oxidative stability of edible oil, the method comprising:
- mixing at least one hydrophilic natural antioxidant in a high polarity oil at a temperature of 25-40° C. to obtain an antioxidant oil mixture containing the hydrophilic natural antioxidant 0.04-50 wt;
- mixing the antioxidant oil mixture in the edible oil so that the hydrophilic natural antioxidant has a concentration of 10-1000 ppm by weight,
- wherein the hydrophilic natural antioxidant is epigallocatechin gallate (EGCG) or carnosic acid.
A method for improving oxidative stability of edible oil, the method comprising:
- mixing a hydrophilic natural antioxidant in a high polarity oil at a temperature of 5-200° C. to obtain an antioxidant oil mixture containing the hydrophilic natural antioxidant 0.04-50 wt %;
- mixing the antioxidant oil mixture in the edible oil so that the hydrophilic natural antioxidant has a concentration of 10-1000 ppm by weight,
- wherein the hydrophilic natural antioxidant is carnosic acid.
Dependencies are inferred from the claim text.