Natural composite light stabilizer for animal fat and preparation method thereof
By using a natural complex of rosemary extract, vitamin E, grape seed extract, and olive leaf extract as a light stabilizer, the problem of oxidation of edible animal fats under light conditions is solved, achieving improved resistance to photo-oxidation and thermal stability, and extending shelf life.
CN122123414APending Publication Date: 2026-06-02TIANJIN CHUNFA BIO TECH GRP
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Patent Information
- Application Number
- CN202610428528.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-04-02
- Publication Date
- 2026-06-02
AI Technical Summary
Technical Problem
In the existing technology, edible animal fats are easily affected by light during storage, leading to oxidative rancidity. Existing antioxidants are significantly less effective under light conditions and cannot effectively extend shelf life.
Method used
A natural complex light stabilizer composed of rosemary extract, vitamin E, grape seed extract, and olive leaf extract is prepared by mixing and heating in a specific ratio to form a synergistic effect and inhibit oil oxidation.
Benefits of technology
It significantly improves the resistance to photo-oxidation and thermal stability of animal fats, extends shelf life, scavenges free radicals, blocks oxidation chain reactions, and enhances product stability.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention discloses a natural compound light stabilizer for animal fat and a preparation method of the natural compound light stabilizer. The natural compound light stabilizer comprises the following components in percentage by mass: 45-55% of rosemary extract, 20-25% of vitamin E and 1-5% of grape seed extract. 24%-25% of an olive leaf extract; the sum of the mass percentages of the components is 100%. The vitamin E, the rosemary extract, the grape seed extract and the olive leaf extract selected by the natural compound light stabilizer are all natural and safe raw materials, and the four components give full play to the synergistic interaction effect under the optimized combination ratio of the natural compound light stabilizer, so that the oxidation rate of the edible animal fat under the conditions of high temperature and illumination is inhibited, and the natural compound light stabilizer has the advantages of high stability and high stability. The effect of the antioxidant is obviously better than that of common synthetic antioxidants in grease, such as BHA, TBHQ and the like.
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