Use of siderophores and organic acids to retard lipid oxidation
AssigneeKraft Foods Holdings, Inc.
InventorsCheryl Baldwin, Ahmad Akashe, Robert Dinwoodie, Rathna Koka, Leslie G. West, Olaf Kortum
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Abstract
The present invention provides methods for retarding lipid oxidation in food products. More specifically, this invention relates to the use of antioxidant compositions containing effective amounts of siderophores and organic acids to retard lipid oxidation in food products. The present invention also relates to food products containing such lipid oxidation-retarding compositions.
Claims41
A method for retarding oxidation of a lipid in a lipid-containing food product, said method comprising adding an effective amount of an antioxidant composition (1) to the lipid before forming the lipid-containing food product or (2) to the lipid containing-food product, wherein the antioxidant composition comprises effective amounts of a siderophore and an edible organic acid.
A method for retarding oxidation of a lipid, said method comprising adding an effective amount of an antioxidant composition to the lipid, wherein the antioxidant composition comprises effective amounts of a siderophore and an edible organic acid.
An antioxidant composition effective for retarding lipid oxidation, said composition comprising effective amounts of a siderophore and an edible organic acid.
A lipid-containing food product which is resistant to lipid oxidation, said food product containing a lipid and an effective amount of an antioxidant composition, wherein the antioxidant composition comprises effective amounts of a siderophore and an edible organic acid.
Dependencies are inferred from the claim text.