Stabilization of heat sensitive antioxidants
AssigneeStandard Oil Company (Indiana)
InventorPhilip G. Schnell
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Abstract
Heat labile antioxidants such as butylated hydroxyanisol, butylated hydroxytoluene, propyl gallate andd mono-tertiary-butylhydroquinone are stabilized by incorporation onto an inactive yeast (heat-filled) substrate. The yeast acts to prevent volatilization of the antioxidants at temperatures commonly used in food processes, thus enabling the antioxidants to be added to the food formulation prior to thermoprocessing rather than as a subsequent additional step.
Claims14
An improved antioxidant composition for slowing the rate of oxidation of oxidizable material in a food product comprising a heat sensitive antioxidant deposited on a heat-killed dried yeast, said heat sensitive antioxidant being unstable or volatile at temperatures in the range of from about 200 .degree. to about 400.degree. F., antioxidant being deposited on said yeast in an amount sufficient to slow the rate of oxidation of oxidizable material in a food product when said composition is added to the food product.
The composition of clam 1 wherein the heat sensitive antioxidant is a phenolic antioxidant.
A method for making an improved antioxidant composition for slowing the rate of oxidation of oxidizable material in a food product comprising suspending or solubilizing in a suitable medium a heat sensitive antioxidant which is unstable or volatile at temperatures in the range of from about 200.degree. to about 400.degree. F., adding heat-killed dried yeast to the medium in an amount sufficient to carry the antioxidant, and evaporating the medium to deposit the antioxidant onto the yeast, said antioxidant being deposited on said yeast in an amount sufficient to slow the rate of oxidation of oxidizable material in a food product when said composition is added to the food product.
Dependencies are inferred from the claim text.