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US 11,571,003 B2Granted
Stabilized oil and methods of making the same
AssigneeCargill, Incorporated
InventorsSteven L. Hansen, Diliara Iassonova, Gregg Louis Perri, Ying Joy Zhong
Life of this patent
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Abstract
Stabilized oils including an edible oil and an antioxidant composition comprising cα-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.
Claims16
A stabilized oil comprising:
- an edible oil;
- and
- an antioxidant composition,
- wherein the antioxidant composition comprises a-lipoic acid and lecithin;
- and wherein the oxidative stability index is at least 30 hours at 110° C.,
- wherein the stabilized oil has an α-lipoic acid concentration of from about 800 ppm to about 2,000 ppm and a lecithin concentration of about 400 ppm to about 1,600 ppm.
3 more elements
A stabilized oil comprising:
- an edible oil;
- and
- an antioxidant composition consisting of about 800 ppm to about 2,000 ppm α-lipoic acid and one or more selected from the group consisting of:
- about 500 ppm to about 2,500 ppm of ascorbyl palmitate;
- about 400 ppm to about 1,600 ppm of green tea extract;
- about 725 ppm to about 6,000 ppm of rosemary extract;
- and
- optionally, about 400 ppm to about 1,600 ppm of lecithin.
5 more elements
Dependencies are inferred from the claim text.