Compositions and methods for preventing or reducing autoxidation of fragrance and food oils
AssigneeFirmenich SA
InventorsMichael CALANDRA, Ying WANG, Dushanee SRIYARATHNE
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Abstract
The present invention relates to 2-oxoacids modified for use as stabilizers in non-polar applications, such as applications that contain food fats or oils, or fragrance oils.
Claims7
A composition comprising a Solubilized 2-oxoacid Preparation (SOP) and a fragrance oil or a food oil.
(canceled)
A method for preventing the formation of rancidity in triglyceride fats or oils and/or reducing the rancidity of fats or oils that have already become rancid comprising mixing the triglyceride fat or oil with a Solubilized 2-oxoacid Preparation (SOP).
A method for reducing the Peroxide Value (POV) of a fragrance oil or a food oil comprising mixing a Solubilized 2-oxoacid Preparation (SOP) and the fragrance oil or the food oil.
-10. (canceled)
Dependencies are inferred from the claim text.