Stabilized oil and methods of making the same
AssigneeCargill, Incorporated
InventorsSteven Lee HANSEN, Diliara IASSONOVA, Gregg PERRI, Ying Joy ZHONG
Life of this patent
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Abstract
Stabilized oils including an edible oil and an antioxidant composition comprising α-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.
Claims12
1-8. (canceled)
A method for preparing a stabilized oil, the method comprising:
- providing an edible oil;
- and
- adding an antioxidant composition to the edible oil to provide a stabilized oil;
- wherein the antioxidant composition consists of about 800 ppm to about 2.000 ppm α-lipoic acid based on total weight of the stabilized oil and one or more selected from the group consisting of:
- about 500 ppm to about 2.500 ppm of ascorbyl palmitate based on total weight of the stabilized oil;
- about 400 ppm to about 1.600 ppm of green tea extract based on total weight of the stabilized oil;
- about 725 ppm to about 6.000 ppm of rosemary extract based on total weight of the stabilized oil;
- and
- about 400 ppm to about 1.600 ppm of lecithin based on total weight of the stabilized oil.
12-16. (canceled)
18-44. (canceled)
Dependencies are inferred from the claim text.