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US 5,084,289 AGranted
Method for the inhibition of oxidation of edible oils utilizing a fat soluble anti-oxidant and a water soluble anti-oxdant in a reverse micelle system
AssigneeKorea Food Research Institute
InventorsHyun-Kyung Shin, Dae-Seok Han, Ock-Sook Yi
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Abstract
A method for inhibiting the oxidation of edible oils and fats by forming a reverse micelle by admixing a mixture of an aqueous solution containing a water-soluble antioxidant with a surfactant and said oils or fats.
Claims20
A method for inhibiting oxidation of fats and oils, comprising:
- forming a single phase solution by admixing
- an oil selected from the vegetable oils, animal oils, edible oils or mixtures thereof;
- tocopherol as a fat-soluble anti-oxidant;
- ascorbic acid as a water-soluble anti-oxidant;
- and
- a sufficient amount of lecithin as a surfactant to form reverse micelles to maintain said water-soluble anti-oxidant within said oil as a single phase solution.
3 more elements
A method of inhibiting oxidation of fats and oils, comprising:
- solubilizing a water-soluble anti-oxidant in an aqueous solution;
- solubilizing in a non-aqueous solution containing an oil selected from the fats, the oils and mixtures thereof, a fat-soluble anti-oxidant and a surfactant characterized by high solubility in fat, oil and water;
- and
- admixing said solutions to produce a single phase solution, said surfactant present in said single phase solution in an amount to form sufficient reverse micelles to maintain within said single phase solution said water-soluble anti-oxidant.
1 more element
Dependencies are inferred from the claim text.