Antioxidants, antioxidant compositions and methods of preparing and using same
AssigneeZ-L Limited Partnership
InventorFritz W. Zilliken
Life of this patent
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Abstract
Antioxidants and antioxidant compositions useful as stabilizers for food compositions, including edible fats and oils, and other compositions have been prepared and recovered from a natural source, tempeh, a fermented soybean product. An ergostadientriol which possesses antioxidative properties and which in combination with mixtures of isoflavones provides compositions having exceptional antioxidative properties has been produced.
Claims19
A stabilized edible fat or oil containing an effective amount of an antioxidant composition, said antioxidant composition consisting essentially of at least two compounds having the structure:
- ##STR5## wherein each R, R' and R" may be a methyl group or hydrogen or wherein R and R' are replaced by CH.sub.2 to form the linkage ##STR6## provided that one of the compounds has the structure wherein R and R" is a hydrogen and R' is a methyl:
- said compounds being present in amounts relative to each other in the range of 1:5 to 5:1.
A stabilized edible fat or oil-containing food product consisting essentially of an edible fat or oil-containing food and an effective amount of an antioxidant composition, said antioxidant composition consisting essentially of at least two compounds having the structure:
- ##STR10## wherein each R, R' and R" may be a methyl group or hydrogen or wherein R and R' are replaced by CH.sub.2 to form the linkage ##STR11## provided that one of the compounds has the structure wherein R and R" is a hydrogen and R' is a methyl:
- said compounds being present in amounts relative to each other in the range of 1:5 to 5:1.
A method of preparing a stabilized edible fat or oil which comprises adding to said edible fat or oil an effective antioxidant amount of at least two compounds having the structure:
- ##STR12## wherein each of R, R' and R" may be a methyl group or hydrogen or wherein R and R' are replaced by CH.sub.2 to form the linkage ##STR13## provided that one of the compounds has the structure wherein R and R" is a hydrogen and R' is a methyl:
- said compounds being present in amounts relative to each other in the range of 1:5 to 5:1.
A method of preparing a stabilized edible fat or oil which comprises adding to said edible fat or oil an effective antioxidant amount of at least two compounds having the structure:
- ##STR14## wherein each of R, R' and R" may be a methyl group or hydrogen or wherein R and R' are replaced by CH.sub.2 to form the linkage ##STR15## provided that one of the compounds has the structure wherein R and R" is a hydrogen and R' is a methyl, said compounds being present in amounts relative to each other in the range of 1:5 to 5:1 and the compound having the structure:
- ##STR16## is added in greater than non-effective trace amounts.
A method of preparing an antioxidant stabilized edible fat or oil-containing food product comprising adding to food containing edible fat or oil an effective amounts of at least two compounds having the structure:
- ##STR17## wherein each of R, R" and R" may be a methyl group of hydrogen or wherein R and R' are replaced by CH.sub.2 to form the linkage ##STR18## provided that one of the compounds has the structure wherein R and R" is a hydrogen and R' is a methyl:
- said compounds being present in amounts relative to each other in the range of 1:5 to 5:1.
A method of preparing a stabilized edible fat or oil-containing food product comprising adding to food containing edible fat or oil an effective antioxidant amount of at least two compounds having the structure:
- ##STR19## wherein each of R, R' and R" may be a methyl group or hydrogen or wherein R and R' are replaced by CH.sub.2 to form the linkage ##STR20## provided that one of the compounds has the structure wherein R and R" is a hydrogen and R' is a methyl, said compounds being present in amounts relative to each other in the range of 1:5 to 5:1
- and the compound having the structure ##STR21## is added in greater than non-effective trace amounts.
Dependencies are inferred from the claim text.