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Antioxidant for food

An antioxidant and antioxidant technology, applied in food ingredients as antioxidants, food preservation, food preparation, etc., can solve problems such as bad

Active Publication Date: 2014-04-30
SUDZUCKER AG MANNHEIM OCHSENFURT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sulfur dioxide changed the taste of beer from the beginning, it became bad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

h example 1

[0042] Example 1: Stabilization of omega-3 fatty acids in dairy products

[0043] Taking yogurt as an example, the ability of isomaltulose to inhibit or reduce the oxidative degradation of omega-3 fatty acids was detected.

[0044] Take full-fat yoghurt (yoghurt, warm, 3.5% fat; from Milram), add DHA CL (from Lonza) as omega-3 fatty acid, stir. yields the following yogurt products:

[0045] Group 1 (according to the present invention): 5g isomaltulose per 100g

[0046] Group 2 (According to the present invention): 10g isomaltulose per 100g

[0047] Group 3 : 5g fructose per 100g

[0048] Group 4: 10g fructose per 100g

[0049] Group 5: 5g sucrose per 100g

[0050] Group 6 : 10g sucrose per 100g.

[0051] In these groups of 240 g, 150 mg of DHA-CL (Lonza) and about 40 mg of saturated fatty acid (C22:0) were stirred in by homogenizer as internal standard. All these manipulations were performed under the protection of nitrogen.

[0052] As soon as the yogurt ...

Embodiment 2

[0061] Example 2: Stability of instant beverages

[0062] This example studies the endogenous antioxidant capacity (EAP) and storage stability of instant beverages containing ingredients sensitive to oxidation reactions. To this end, the following are fresh instant beverages according to instant beverage formulations, each group comprising isomaltulose or sucrose as base.

[0063] Group 1: "Orange Juice" (according to the invention)

[0064]

[0065] group 2 :" Orange juice "(control sample)

[0066]

[0067] group 3 : "chocolate drink" (according to the invention)

[0068]

[0069] group 4 : "Chocolate drink" (control sample)

[0070]

[0071] Each group used beverage powder-like material, which was dissolved in water. About 7 to 20 g of beverage powder are used per 200 ml of final product instant beverage.

[0072] Then each group was subjected to accelerated aging at a temperature of 63°C (passive aging test). During the accelerated aging proces...

Embodiment 3

[0079] Example 3: Beer with Improved Taste Stability

[0080] To test the effect of isomaltulose on the taste stability of beer, isomaltulose was added to a commercial light beer (contains almost no carbohydrates), which was subjected to a certain amount of beer as well as a control sample. aging period. The following analytical determinations were carried out: comparative determination, determination of beer reducing power, ESR determination of oxidation stability, and gas chromatographic determination of aging components.

[0081] In a first test group, about 2 g / 100 mL isomaltulose was added to commercial light beer according to the invention. Commercial beer without isomaltulose was used in the control reference group (group 2).

[0082] Group 1: Commercial light beer with added isomaltulose (according to the invention)

[0083]

[0084] Group 2: Commercial light beer without added isomaltulose (control sample)

[0085]

[0086]

[0087] All test groups ...

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Abstract

The invention relates to the field of additives or auxiliary agents for food, fodder, cosmetics, and pharmaceuticals, especially antioxidative additives and antioxidants. The invention particularly relates to an improved antioxidant for food, fodder, cosmetics, and pharmaceuticals as well as compositions containing said antioxidant as preferably the only antioxidative additive to be added.

Description

[0001] This application is a divisional application of "an antioxidant for food" with a filing date of May 6, 2008 and a Chinese application number of "CN200880018346.7" (international application number of PCT / EP2008 / 003612). technical field [0002] The invention relates to the technical field of additives or additives, in particular to additives and antioxidants with antioxidant effects for food, animal feed, cosmetics and pharmaceuticals. The present invention first provides an improved antioxidant for food, animal feed, cosmetics and pharmaceuticals, and it also provides food, animal feed, cosmetics and pharmaceuticals containing this antioxidant as the only supplemental additive. Background technique [0003] It is well known that additives or additions have antioxidant effects and can be used in food, medicine and cosmetics. These additives or appendages are mainly to inhibit the degradation of food, animal feed, cosmetics or medicines during production or storage. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L1/236C12C12/02A23L1/30A23C9/13A23K1/16C12C5/02A23L27/30A23L29/00
CPCA23L1/2363A23K1/164A23C9/1307C12C12/02A61K31/7016A23L2/02A23L1/30A23V2002/00A23K1/1643A23L1/3008C12C5/02A23C9/1315A23L2/39A23K20/10A23L29/035A23C9/13A23L3/3481A23V2200/02A23V2250/62A23K20/158A23K20/163A23L27/33A23L33/10A23L33/12A23V2250/1882A23V2250/1868A23V2250/032A23V2250/264
Inventor 约尔格·科瓦尔奇克斯特凡·豪斯曼斯罗兰·帕尔
Owner SUDZUCKER AG MANNHEIM OCHSENFURT
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