Fermentation method of preparing antioxidants
AssigneeZ-L Limited Partnership
InventorFritz W. Zilliken
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Abstract
The present invention concerns isoflavones and related compounds useful as antioxidants and in antioxidant compositions including edible fats and oils. Many of these compounds can be recovered from tempeh, a fermented soybean product. Others can be prepared by chemical modification of those recovered from tempeh. Additionally, all of the compounds can be chemically synthesized. The compounds of the present invention may be used to provide enhanced stability for a wide range of substances subject to oxidative deterioration including edible food products, oils and fats.
Claims4
A method for preparing a compound having the structure:
- ##STR21## wherein each of R, R' and R" may be a methyl or ethyl group or hydrogen which comprises fermenting soybeans with the fungus Rhizopus oligosporus ATCC No. 22925 or Rhizopus oryzae ATCC No. 9363, contacting the resulting fermented soybean product with methanol to separate from said fermented soybean product an extract containing said compound and recovering said compound in substantially pure form from said methanol extract.
Dependencies are inferred from the claim text.