Food compositions fortified with anti-oxidants
AssigneeLipton, division of Conopco, Inc.
InventorsStella van der Boom, Manon Johanna Zeelenberg-Miltenburg
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Abstract
Food composition containing 20-100 wt. % of an aqueous phase characterized by an enhanced content of tyrosol and hydroxytyrosol in aqueous phase being at least 15 ppm. The aqueous phase preferably results from exposing olive oil that contains polyphenols under hydrolytic conditions to an aqueous phase, so that lipophilic phenolic compounds will hydrolise and will migrate as hydrophilic polyphenols to the aqueous phase. The invention is suited for enhancing the nutritional value particularly of spreads, processed tomato products and dressings.
Claims5
A food composition of which 20-100 wt. % consists of an aqueous phase which aqueous phase contains hydrophilic olive polyphenols, characterized in that the hydrophilic olive polyphenols are tyrosol and hydroxytyrosol, which food composition is a processed food composition selected from the group consisting of water and oil emulsion spreads, processed tomato products and salad dressings, the concentration of tyrosol and hydroxytyrosol taken together in aqueous phase is at least 100 ppm for salad dressings and at least 15 ppm for water and oil emulsion spreads and for processed tomato products.
A food composition of which 20-100 wt. % consists of an aqueous phase which aqueous phase contains hydrophilic olive polyphenols, characterized in that in the aqueous phase of a water and oil emulsion spread or a processed tomato product the concentration of tyrosol and hydroxytyrosol taken together in aqueous phase is at least 30 ppm.
Dependencies are inferred from the claim text.