Isoflavones and related compounds, methods of preparing and using and antioxidant compositions containing same
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.
Claims14
An edible fat or oil composition stabilized against oxidation which comprises an edible fat or oil and a compound having the structure:
- ] ##STR21##
- wherein the dashed lines represent a single bond or a double bond, and wherein X may be two hydrogen atoms or oxygen, and further wherein each of R, R' and R" may be methyl or ethyl group or hydrogen, said compound being present in said composition in an amount effective to stabilize said edible fat or oil.
A method of stabilizing against oxidation an edible fat or oil or food product containing an edible fat or oil which comprises adding to or incorporating in said food product or edible fat or oil a compound having the structure:
- ##STR29##
- wherein the dashed lines represent a single bond or a double fond, and wherein X may be two hydrogen atoms or oxygen, and further wherein each of R, R' and R" may be methyl or ethyl group or hydrogen, said compound being present in said edible fat or oil or food product in an amount effective to stabilize said edible fat or oil or food product.
Dependencies are inferred from the claim text.