Compound antioxidant and grease containing same

An anti-oxidant and oil technology, which is applied in the direction of edible oil/fat, edible oil/fat components, and the use of additives to preserve fat substances, etc., can solve the problems of flavor substance attenuation, poor oxidation resistance, interface oxidation, etc., and achieve the improvement of oil stability Effect

Inactive Publication Date: 2017-05-17
天津融信蓝海生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the problems of poor oxidation resistance caused by high unsaturated fatty acids in vegetable oils, attenuation of flavor substances in animal oils, and oxidation of margarine, margarine, and shortening at the interface, and to provide an efficient and stable compound antioxidant. oxidizing agent

Method used

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  • Compound antioxidant and grease containing same
  • Compound antioxidant and grease containing same
  • Compound antioxidant and grease containing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1: the compound that vitamin E (200ppm) and tea polyphenol palmitate (200ppm) form;

Embodiment 2

[0041] Embodiment 2: The compound of vitamin E, tea polyphenol palmitate and rosemary extract is defined as RBO-1 compound antioxidant;

Embodiment 3

[0044] Embodiment 3: the composite antioxidant of vitamin E, tea polyphenol palmitate and ascorbyl palmitate is defined as RBO-2 composite antioxidant;

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PUM

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Abstract

The invention relates to a compound antioxidant, which is prepared from vitamin E, tea polyphenol-palmitate, ascorbyl palmitate and a rosemary extract. According to the compound antioxidant, the content of the vitamin E is smaller than or equal to 3,000ppm and greater than or equal to 5ppm, the content of the tea polyphenol-palmitate is smaller than or equal to 600ppm and greater than or equal to 5ppm, the content of the ascorbyl palmitate is smaller than or equal to 200ppm and greater than or equal to 5ppm and the content of the rosemary extract is smaller than or equal to 700ppm and greater than or equal to 5ppm; the content of the vitamin E is calculated according to the total content of mixed tocopherol; and the content of the rosemary extract is calculated according to the content of carnosic acid in the rosemary extract. The compound antioxidant is high in stability and high in antioxidant activity, and can be applied to vegetable fat, animal fat, margarine, oleomargarine or shortening.

Description

technical field [0001] The invention relates to a compound antioxidant, in particular to a compound antioxidant used in the food field and oil containing the compound antioxidant. Background technique [0002] As the health awareness of domestic consumers increases, more and more people begin to pay attention to whether the oils and fats they consume daily are nutritious and healthy. The nutritional content of oil mainly refers to the content of unsaturated fatty acids in oils, and the content of unsaturated fatty acids is inversely proportional to the antioxidant performance of oils, that is, the higher the content of unsaturated fatty acids in oils, the worse the antioxidant properties of oils. Oil is more likely to be oxidized and deteriorate during the shelf life. [0003] At present, the fats and oils we eat are mainly divided into vegetable fats, animal fats and margarine, margarine, and shortening. In order to solve the problem of reducing the oxidation resistance o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B5/00A23D7/005A23D9/007
Inventor 吕建波
Owner 天津融信蓝海生物科技有限公司
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