A natural composite light stabilizer for animal fats and oils and its preparation method

Abstract

This invention discloses a natural composite light stabilizer for animal fats and its preparation method. The components and their mass percentages of the natural composite light stabilizer are as follows: rosemary extract: 45%–55%, vitamin E: 20%–25%, grape seed extract: 1%–5%, and olive leaf extract: 24%–25%; the sum of the mass percentages of the components is 100%. The vitamin E, rosemary extract, grape seed extract, and olive leaf extract selected in this invention are all natural and safe raw materials. Under the optimized combination ratio of the four components in this application, the synergistic effect between the components is fully utilized, thereby inhibiting the oxidation rate of edible animal fats under high temperature and light conditions. Its effect is significantly better than commonly used synthetic antioxidants in fats, such as BHA and TBHQ.

Description

Technical Field

[0001] This invention belongs to the field of food additive technology. Specifically, this invention relates to a natural composite light stabilizer for animal fats and its preparation method. Background Technology

[0002] Animal fats and foods containing animal fats are highly susceptible to oxidation and rancidity during storage due to the high risk of oxidation of their unsaturated fatty acids. Therefore, antioxidants are often added to animal fats to inhibit this oxidation and rancidity.

[0003] In related technologies, commonly used antioxidants fall into two categories: synthetic antioxidants and natural antioxidants. Synthetic antioxidants include BHA (butylated hydroxyanisole), BHT (butylated hydroxytoluene), TBHQ (tert-butylhydroquinone), etc., which have acceptable antioxidant activity, but their safety is increasingly questioned, thus their addition amounts are strictly controlled. Commonly used natural antioxidants include tea polyphenols, vitamin E, rosemary extract, etc., which are safe in origin. However, a single antioxidant often cannot meet product requirements. To improve their antioxidant properties, research on compound natural antioxidants has become a focus in this field. However, in the development of compound natural antioxidants, temperature is often used as the experimental condition to evaluate their antioxidant performance.

[0004] However, related studies have found that even with the addition of antioxidants, animal fats can still spoil during their shelf life. The reason for this is likely due to improper storage in the dark. Reports indicate that, over the same period, for every 100 Lux increase in light intensity, the POV value of the fat increases by 15%. Studies show that, at the same temperature, there is a significant difference in antioxidant performance between storage conditions that are protected from light and those that are exposed to light, indicating a phenomenon of antioxidant "inactivation." Summary of the Invention

[0005] The present invention aims to at least partially solve one of the technical problems in the related art. To this end, the first objective of the embodiments of the present invention is to provide a natural complex light stabilizer for animal fats.

[0006] A second objective of this invention is to provide a method for preparing the aforementioned natural composite light stabilizer.

[0007] A third objective of this invention is to provide the application of the above-mentioned natural composite light stabilizer as an antioxidant in animal fats and oil products containing animal fats.

[0008] The present invention adopts the following technical solution: Firstly, This invention provides a natural composite light stabilizer for animal fats, wherein the components and their mass percentages are as follows: rosemary extract: 45%–55%, vitamin E: 20%–25%, grape seed extract: 1%–5%, olive leaf extract: 24%–25%, and the sum of the mass percentages of the components is 100%.

[0009] In a preferred embodiment, the components and their mass percentages of the natural complex light stabilizer are: 50% rosemary extract, 22% vitamin E, 3% grape seed extract, and 25% olive leaf extract.

[0010] In some embodiments, the animal fat is one or more of beef tallow, lard, and chicken fat.

[0011] In some embodiments, the animal fat is one or both of lard and chicken fat.

[0012] In some specific embodiments, the animal fat is chicken fat.

[0013] Secondly, The present invention also provides a method for preparing the above-mentioned natural composite light stabilizer, comprising the following steps: weighing rosemary extract, vitamin E, and olive leaf extract, mixing and stirring, heating to 50-60°C, then adding grape seed extract, and continuing to stir for 10-15 minutes to obtain the natural composite light stabilizer.

[0014] In some embodiments, the stirring speed is 100 to 200 rpm.

[0015] In some preferred embodiments, the stirring temperature is 55°C and the stirring speed is 150 rpm.

[0016] Thirdly, This invention also provides the application of the above-mentioned natural composite light stabilizer as an antioxidant in food.

[0017] In some application embodiments, the natural complex light stabilizer is added to animal fats or oil products containing animal fats. This enhances the resistance to photo-oxidation and / or high-temperature oxidation of animal fats or oil products containing animal fats, thereby improving product stability and extending shelf life.

[0018] In some application embodiments, the animal fat is one or more of beef tallow, lard, and chicken fat.

[0019] In some application embodiments, the animal fat is one or both of lard and chicken fat.

[0020] In some specific embodiments of the application, the animal fat is chicken fat.

[0021] In some application embodiments, the amount of the natural composite light stabilizer added is 0.05wt% to 0.12wt%. Preferably, the amount added is 0.07wt% to 0.1wt%, and more preferably, the amount added is 0.07wt%.

[0022] The present invention has the following advantages and beneficial effects: (1) The natural composite light stabilizer of this invention uses vitamin E, rosemary extract, grape seed extract and olive leaf extract as natural and safe raw materials. Under the optimized combination ratio of the four components in this application, the synergistic effect between the components is fully utilized, thereby inhibiting the oxidation rate of edible animal fats under high temperature and light conditions. Its effect is significantly better than that of commonly used synthetic antioxidants in fats, such as BHA and TBHQ.

[0023] (2) The natural composite light stabilizer of the present invention has both anti-photooxidation properties and good thermal stability. It has a wide range of applications and can significantly improve the stability of animal fats or oil products containing animal fats and extend the shelf life.

[0024] (3) The natural composite light stabilizer of this invention works synergistically to comprehensively scavenge different types of free radicals and effectively block various oxidation chain reactions initiated by free radicals. Specifically, rosemary extract can effectively quench singlet oxygen, and vitamin E efficiently captures lipid peroxidation free radicals (ROO·), thereby blocking lipid peroxidation chain reactions. Olive leaf extract contains oleuropein, which can directly react with superoxide anions (•O2). - It combines with hydroxyl radicals (•OH) and other free radicals, making it a highly efficient free radical scavenger. The phenolic hydroxyl group of hydroxytyrosol (3,4-dihydroxyphenylethanol) in olive leaf extract can act as a hydrogen donor and has a scavenging effect on various reactive oxygen species. Grape seed extract inhibits the generation of free radicals by chelating metal ions, while also assisting in the scavenging of free radicals. Detailed Implementation

[0025] The embodiments of the present invention are described in detail below. These embodiments are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention.

[0026] Unless otherwise stated, the raw materials and reagents used in the following examples are commercially available products or can be prepared by known methods.

[0027] Unless otherwise stated, the scientific and technical terms used herein have the meanings commonly understood by those skilled in the art.

[0028] In this document, when values ​​are described as ranges, it should be understood that such disclosure includes disclosure of all possible subranges within that range, as well as the specific numerical values ​​falling within that range, regardless of whether the specific numerical value or specific subrange is explicitly specified.

[0029] In this document, the terms "first aspect," "second aspect," and "third aspect," etc., are used for descriptive purposes only and should not be construed as indicating or implying relative importance or quantity, nor should they be construed as implicitly indicating the importance or quantity of the indicated technical features. Moreover, "first," "second," "third," "fourth," etc., serve only as a non-exhaustive enumeration and should be understood not to constitute a closed limitation on quantity.

[0030] It is well known that animal fats gradually oxidize and lose nutritional value over time during storage and use, and may even produce harmful substances that affect human health. Therefore, various commercially available antioxidants are used to extend the shelf life of animal fats. However, when stored under light, the antioxidant efficacy is significantly reduced. For example, some food processing companies' products containing animal fats, despite the addition of antioxidants (not light-resistant), still experience spoilage complaints within their shelf life. One possible reason is that the products were not stored in a light-protected environment; that is, some foods containing animal fats are frequently exposed to light during storage, which significantly reduces their shelf life. Therefore, developing a composite light stabilizer specifically designed to enhance the photosensitivity of animal fats is particularly important in order to improve the light resistance of products containing animal fats.

[0031] This invention addresses the weakness of existing antioxidants in combating photosensitivity by proposing a composite light stabilizer developed specifically for animal fats and its preparation method. This stabilizer is used to enhance the photo-oxidative properties of animal fats and fat products containing animal fats.

[0032] This invention provides a natural composite light stabilizer for animal fats, wherein the components and their mass percentages are as follows: rosemary extract: 45%–55%, vitamin E: 20%–25%, grape seed extract: 1%–5%, olive leaf extract: 24%–25%, and the sum of the mass percentages of the components is 100%.

[0033] In the natural composite light stabilizer prepared by this invention, the core components of the rosemary extract are rosmarinic acid and caryopsisic acid, which can effectively quench singlet oxygen and inhibit singlet oxygen generated under light conditions. 1Timely removal of oxygen (O2) can improve the light stability of animal fats. Vitamin E is a fat-soluble vitamin with a benzene ring structure. Its phenolic hydroxyl group can efficiently capture lipid peroxidation free radicals (ROO·), thereby blocking the lipid peroxidation chain reaction.

[0034] Grape seed extract is rich in compounds such as proanthocyanidins. Proanthocyanidins have multiple benzene rings and heterocyclic structures, giving them a high electron cloud density and making them more effective at capturing free radical electrons. Proanthocyanidins also have the function of chelating metal ions, reducing the catalytic activity of metal ions and thus reducing the generation of free radicals. The main light stabilizer components in olive leaf extract are oleuropein and hydroxytyrosol. Oleuropein has a catechol structure and is a non-toxic and safe secoiridin glycoside compound that can directly react with superoxide anions (•O2). - It combines with hydroxyl radicals (•OH) to form a highly efficient free radical scavenger. Furthermore, the hydroxytyrosol (3,4-dihydroxyphenylethanol) phenolic hydroxyl group in olive leaf extract can act as a hydrogen donor, scavenging various reactive oxygen species. The four components work synergistically to comprehensively scavenge different types of free radicals and effectively block various oxidation chain reactions initiated by free radicals.

[0035] As an example, in the natural composite light stabilizer of the present invention, the mass percentage of the component rosemary extract can be 45%, 48%, 50%, 42%, 55%, etc.; the mass percentage of vitamin E can be 20%, 21%, 22%, 23%, 25%, etc.; the mass percentage of grape seed extract can be 1%, 2%, 3%, 4%, 5%, etc.; and the mass percentage of olive leaf extract can be 24%, 24.5%, 25%, etc., and the sum of the mass percentages of the components is 100%.

[0036] In a preferred embodiment, the components and their mass percentages of the natural complex light stabilizer are: 50% rosemary extract, 22% vitamin E, 3% grape seed extract, and 25% olive leaf extract.

[0037] In some embodiments, the animal fat is one or more of beef tallow, lard, and chicken fat.

[0038] Secondly, The present invention also provides a method for preparing the above-mentioned natural composite light stabilizer, comprising the following steps: accurately weighing rosemary extract, vitamin E, and olive leaf extract, mixing and stirring, heating to 50-60°C (non-limiting examples, such as 50°C, 52°C, 55°C, 58°C, 60°C, etc.), then adding grape seed extract, and continuing to stir for 10-15 minutes (non-limiting examples, such as 10 minutes, 11 minutes, 12 minutes, 14 minutes, 15 minutes, etc.), to obtain the natural composite light stabilizer.

[0039] In some embodiments, the stirring speed is 100 to 200 rpm (non-limiting examples include stirring speeds of 100 rpm, 120 rpm, 150 rpm, 200 rpm, etc.).

[0040] In some preferred embodiments, the stirring temperature is 55°C and the stirring speed is 150 rpm.

[0041] Thirdly, This invention also provides the application of the above-mentioned natural composite light stabilizer as an antioxidant in food.

[0042] In some application embodiments, the natural complex light stabilizer is added to animal fats or oil products containing animal fats. This enhances the resistance to photo-oxidation and / or high-temperature oxidation of animal fats or oil products containing animal fats, thereby improving product stability and extending shelf life.

[0043] In some application embodiments, the animal fat is one or more of beef tallow, lard, and chicken fat.

[0044] In some specific embodiments of the application, the animal fat is chicken fat.

[0045] In some application embodiments, the amount of the natural composite light stabilizer added is 0.05wt% to 0.12wt% (non-limiting examples include 0.05wt%, 0.07wt%, 0.08wt%, 0.1wt%, and 0.12wt%). More preferably, the amount added is 0.07wt% to 0.1wt%, and even more preferably 0.07wt%.

[0046] The following are specific embodiments and comparative examples of the present invention. It should be further noted that the schemes in the comparative examples are not prior art, but are only set up for comparison with the schemes in the embodiments, and are not intended to limit the present invention.

[0047] The sources of raw materials involved in the embodiments and comparative examples of this invention are as follows: Rosemary extract (10% rosmarinic acid) Model L111C: Guangzhou Hecheng Sansheng Biological Co., Ltd. Olive leaf extract (50% oleuropein): Shaanxi Xintianyu Biotechnology Co., Ltd.; VE: Kemin Industries.lnc; Grape seed extract: Chenguang Biotech Group Co., Ltd.; VC: Shandong Pingju Biotechnology Co., Ltd.; Green tea extract: Lanzhou Waterles Biotechnology Co., Ltd.; Lemon leaf extract: Xi'an Jincuifang Plant Technology Development Co., Ltd.; BHA: DANISCO.

[0048] Example 1

[0049] A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 50g of rosemary extract, 22g of vitamin E, and 25g of olive leaf extract. Mix them together and start stirring at 150 rpm. Heat the mixture to 55°C, then add 3g of grape seed extract and continue stirring at 150 rpm for 10 minutes to obtain a natural composite light stabilizer.

[0050] Example 2

[0051] A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 45g of rosemary extract, 25g of vitamin E, and 25g of olive leaf extract. Mix them together and start stirring at 150 rpm. Heat the mixture to 55°C, then add 5g of grape seed extract and continue stirring at 150 rpm for 10 minutes to obtain a natural composite light stabilizer.

[0052] Example 3

[0053] A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 50g of rosemary extract, 20g of vitamin E, and 25g of olive leaf extract. Mix them together and start stirring at 150 rpm. Heat the mixture to 55°C, then add 5g of grape seed extract and continue stirring at 150 rpm for 10 minutes to obtain a natural composite light stabilizer.

[0054] Example 4

[0055] A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 50g of rosemary extract, 22g of vitamin E, and 25g of olive leaf extract. Mix them together and start stirring at 50 rpm. Heat the mixture to 55°C, then add 3g of grape seed extract and continue stirring at 50 rpm for 10 minutes to obtain a natural complex light stabilizer.

[0056] Comparative Example 1: A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 72g of rosemary extract and 25g of olive leaf extract, mix them and start stirring at 150rpm. Heat to 55℃, then add 3g of grape seed extract and continue stirring at 150rpm for 10 minutes to obtain a natural complex light stabilizer.

[0057] Comparative Example 2: A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 50g of rosemary extract, 25g of vitamin E, and 25g of olive leaf extract, mix them, and start stirring at 150 rpm. Heat the mixture to 55℃ and continue stirring at 150 rpm for 10 minutes to obtain a natural composite light stabilizer.

[0058] Comparative Example 3: A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 65g of rosemary extract and 35g of vitamin E, mix them and start stirring at 150 rpm. Heat to 55°C, then add 10g of grape seed extract and continue stirring at 150 rpm for 10 minutes to obtain a natural complex light stabilizer.

[0059] Comparative Example 4: A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 25g of rosemary extract, 22g of vitamin E, and 50g of olive leaf extract. Mix them together and start stirring at 150 rpm. Heat the mixture to 55°C, then add 3g of grape seed extract and continue stirring at 150 rpm for 10 minutes to obtain a natural composite light stabilizer.

[0060] Comparative Example 5: A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 22g of rosemary extract, 50g of vitamin E, and 25g of olive leaf extract. Mix them together and start stirring at 150 rpm. Heat the mixture to 55°C, then add 3g of grape seed extract and continue stirring at 150 rpm for 10 minutes to obtain a natural complex light stabilizer.

[0061] Comparative Example 6: A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 50g of rosemary extract, 15g of vitamin E, and 25g of olive leaf extract. Mix them together and start stirring at 150 rpm. Heat the mixture to 55°C, then add 10g of grape seed extract and continue stirring at 150 rpm for 10 minutes to obtain a natural composite light stabilizer.

[0062] Comparative Example 7: A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 50g of rosemary extract, 22g of vitamin C, and 25g of olive leaf extract. Mix them together and start stirring at 150 rpm. Heat the mixture to 55°C, then add 3g of grape seed extract and continue stirring at 150 rpm for 10 minutes to obtain a natural composite light stabilizer.

[0063] Comparative Example 8: A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 50g of vitamin E, 25g of olive leaf extract, and 22g of green tea extract. Mix them together and start stirring at 150 rpm. Heat the mixture to 55°C, then add 3g of grape seed extract and continue stirring at 150 rpm for 10 minutes to obtain a natural composite light stabilizer.

[0064] Comparative Example 9: A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 50g of rosemary extract, 22g of vitamin E, and 25g of olive leaf extract. Mix them together and start stirring at 150 rpm. Heat the mixture to 55°C, then add 3g of green tea extract and continue stirring at 150 rpm for 10 minutes to obtain a natural composite light stabilizer.

[0065] Comparative Example 10: A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 50g of rosemary extract, 22g of vitamin E, and 25g of lemon leaf extract. Mix them together and start stirring at 150 rpm. Heat the mixture to 55°C, then add 3g of green tea extract and continue stirring at 150 rpm for 10 minutes to obtain a natural composite light stabilizer.

[0066] Comparative Example 11: A method for preparing a natural composite light stabilizer includes the following steps: Accurately weigh 50g of rosemary extract, 22g of vitamin E, and 25g of olive leaf extract. Mix them together and start stirring at 150 rpm. Then add 3g of grape seed extract and continue stirring at 150 rpm for 10 minutes to obtain a natural complex light stabilizer.

[0067] Comparative Example 12: The chemically synthesized antioxidant BHA was used as a control.

[0068] The components and amounts of the natural composite light stabilizers in Examples 1-3 and Comparative Examples 1-10 are shown in Table 1.

[0069] Table 1

[0070] Animal fats are highly susceptible to oxidation under light and / or high temperatures. Oxidation is one of the reasons for their spoilage, the development of a rancid odor, and the production of harmful substances. Among animal fats, chicken fat is the most prone to oxidation. This is because chicken fat has a high content of unsaturated fatty acids, including a high content of polyunsaturated fatty acids. The presence of multiple double bonds provides more target sites for free radical generation under light, making it easier to initiate an oxidation chain reaction. Compared to other animal fats, chicken fat is the most sensitive to light. The embodiments and comparative examples of this invention measure the photo-oxidation resistance of chicken fat.

[0071] I. Experiment to determine anti-photooxidation capacity: The natural composite light stabilizer prepared according to Table 1 was added to chicken oil at a dosage of 0.1 wt%. After thorough mixing, the chicken oil sample was placed in a light incubator for intensification. The intensification instrument was a Shanghai Yiheng artificial climate chamber, and the intensification conditions were: light intensity 25000 Lux, temperature 50℃, RH 50%. After 14 days of intensification, samples were taken to determine the peroxide value and OSI (induction period). The peroxide value was determined according to GB5009.227-2023, "Determination of Peroxide Value in Food," using the titration method (Method I). The results are shown in Table 2.

[0072] Table 2. Results of peroxide value determination of chicken fat under "50℃, light intensification for 14 days".

[0073] As shown in Table 2, the blank group (chicken oil without added natural composite light stabilizer) had the highest peroxide value of 1.28 g / 100 g after 14 days of light intensification (temperature: 50℃, light intensity: 25000 Lux, RH 50%). In contrast, in Comparative Example 12, although the addition of traditionally chemically synthesized antioxidant BHA improved the effect compared to the blank group, the effect on resisting photo-oxidation was only average, and the peroxide value of the oil reached 0.84 g / 100 g, which was much higher than that of Example 1 (0.11 g / 100 g), Example 2 (0.14 g / 100 g), Example 3 (0.13 g / 100 g), and Example 4 (0.14 g / 100 g). It can be seen that the traditionally chemically synthesized antioxidant BHA has a generally average effect on resisting photostability. The natural composite light stabilizers prepared in Examples 1-4, when added to chicken oil, significantly improved the chicken oil's resistance to photo-oxidation. After 14 days of light irradiation, the peroxide values ​​of Examples 1, 2, and 3 were 0.11 g / 100 g, 0.14 g / 100 g, 0.13 g / 100 g, and 0.14 g / 100 g, respectively, demonstrating significant anti-photo-oxidation effects, with Example 1 showing the best results.

[0074] Compared with Example 1, the stirring speed of Example 4 is lower, and its anti-photooxidation effect is not as good as that of Example 1. The reason may be that the stirring speed in Example 1 is higher than that in Example 4. At the stirring speed of 150 rpm in Example 1, it is more conducive to improving the uniformity between the components of the system, thus making the anti-photooxidation effect of Example 1 slightly better than that of Example 4.

[0075] Compared with Example 1, Comparative Example 1 lacked vitamin E and used a larger amount of rosemary extract, Comparative Example 2 lacked grape seed extract, and Comparative Example 3 lacked olive leaf extract. As can be seen from Table 2, the anti-photooxidation effect of Comparative Examples 1-3 was significantly lower than that of Example 1. It can be seen that the four components of rosemary extract, vitamin E, grape seed extract, and olive leaf extract are indispensable and must be present at the same time to exert a synergistic effect and significantly improve the anti-photooxidation effect of oil.

[0076] Compared with Example 1, Comparative Examples 4-6 also consisted of a combination of four components: rosemary extract, vitamin E, grape seed extract, and olive leaf extract. However, in Example 1, the amount of rosemary extract was the largest, accounting for 50%; in Comparative Example 4, the amount of olive leaf extract was the largest, accounting for 50%; in Comparative Example 5, the amount of vitamin E was the largest, accounting for 50%; and in Comparative Example 6, the amount of grape seed extract was about three times that of Example 1. As can be seen from Table 2, the ratio of the four components has a significant impact on the anti-photooxidation ability of the natural composite light stabilizer. Under optimized ratios, each component can exert its synergistic effect to the maximum extent and improve the anti-photooxidation effect of the oil.

[0077] Compared with Example 1, Comparative Example 7 used Vitamin C instead of Vitamin E in Example 1, Comparative Example 8 used Green Tea Extract instead of Rosemary Extract in Example 1, and the amount of Vitamin E was the largest. Comparative Example 9 used Green Tea Extract instead of Grape Seed Extract in Example 1, and Comparative Example 10 used Lemon Leaf Extract instead of Olive Leaf Extract in Example 1. As can be seen from Table 2, the anti-photooxidation effect of Example 1 is significantly better than that of Comparative Examples 7-10. It can be seen that only with the combination of the four components of Example 1 of the present invention can the synergistic effect be fully exerted, comprehensively clearing different types of free radicals, effectively blocking various oxidation chain reactions initiated by free radicals, and achieving a significant anti-photooxidation effect.

[0078] Compared with Example 1, the preparation steps of Comparative Example 11 were mixed at room temperature, and its anti-photooxidation effect was not as good as that of Example 1. The reason may be that the mixing step of Example 1 was heated in a water bath at 55°C. The water bath heating improved the solubility, uniformity and interaction between components of the system, which made Example 1 form a more efficient anti-photooxidation effect.

[0079] II. OSI Measurement: The OSI determination method was based on GB / T21121-2024. The instrument used was an 892 Rancimat oil oxidation stability analyzer (Metroën, Switzerland). The measurement conditions were: temperature 120℃, air flow rate 10 L / h. The results are shown in Table 3. Stability is characterized by the induction period (induction time); a longer induction time corresponds to higher oil stability.

[0080] Table 3. Comparison of OSI values ​​before and after chicken fat fortification

[0081] As can be seen from Table 3, based on the determination of the OSI value of chicken fat before fortification, the natural composite light stabilizer added in Example 1 has the highest OSI value among all examples and comparative examples, reaching 6.25, which means it has the strongest antioxidant performance under high temperature conditions.

[0082] By comparing the decrease rate of OSI value before and after enhancement, it can be seen that Example 1 has the lowest OSI value compared to Comparative Examples 1-12. When the enhancement was terminated, the OSI value was still 3.43, indicating that it has the strongest antioxidant capacity, which is much higher than that of the chemical antioxidant BHA. Therefore, the optimal combination of this natural composite light stabilizer was determined to be: 50% rosemary extract, 22% vitamin E, 3% grape seed extract, and 25% olive leaf extract.

[0083] Application Experiment: Application Example 1: The natural composite light stabilizer prepared in Example 1 was added to chicken oil at 0.1 wt% and mixed evenly.

[0084] Application Example 2: The natural composite light stabilizer prepared in Example 1 was added to chicken oil at 0.02 wt% and mixed evenly.

[0085] Application Example 3: The natural composite light stabilizer prepared in Example 1 was added to chicken oil at 0.05 wt% and mixed evenly.

[0086] Application Example 4: The natural composite light stabilizer prepared in Example 1 was added to chicken oil at 0.07 wt% and mixed evenly.

[0087] Application Example 5: The natural composite light stabilizer prepared in Example 1 was added to chicken oil at 0.09 wt% and mixed evenly.

[0088] Application Example 6: The natural composite light stabilizer prepared in Example 1 was added to chicken oil at 0.12 wt% and mixed evenly.

[0089] The chicken fat samples from the above application examples were placed in an artificial climate chamber (light intensity: 25000 Lux, temperature: 50℃, RH 50%) for light enhancement experiments. The POV values ​​of the chicken fat samples before and after enhancement were measured, and the results are shown in the table below: Table 4. Results of POV value determination of chicken fat with different concentrations of composite light stabilizer under enhanced light irradiation.

[0090] The results in Table 4 show that the optimal addition amount of the composite light stabilizer in chicken fat is 0.07 wt% to 0.1 wt%, with 0.07 wt% being more preferred.

[0091] Application Example 7: The natural composite light stabilizer prepared in Example 1 was added to lard at 0.07 wt% and mixed evenly.

[0092] Application Example 8: The natural composite light stabilizer prepared in Example 1 was added to the butter at 0.07 wt% and mixed evenly.

[0093] The lard and tallow samples prepared in Application Examples 7 and 8 were placed in an artificial climate chamber (light intensity: 25000 Lux, temperature: 50℃, RH 50%) for light enhancement experiments. The POV values ​​of the lard and tallow samples before and after enhancement were measured. Lard and tallow without added natural composite light stabilizers were used as blank controls. The results are shown in Tables 5 and 6. Table 5. Determination of POV value of lard under light-enhanced conditions.

[0094] Table 6. Determination of POV value of tallow under light-enhanced conditions.

[0095] As can be seen from Tables 5 and 6, regardless of whether it is lard or tallow, within the same light intensification period, the POV value of the sample with added natural composite light stabilizer of this application is significantly lower than that of the sample without added natural composite light stabilizer. This shows that the composite light stabilizer of this application has a significant enhancing effect on the anti-photooxidation of food oils.

[0096] Application Example 9: Washed frozen chicken frames are placed in a container (such as an autoclave) and steamed at 121°C for 1 hour. The broth and oil are then filtered out and allowed to stand in the container for separation. The natural composite light stabilizer from Example 1 is added to the chicken oil obtained after standing separation at 0.07% of the chicken oil mass. The mixture is stirred at 150 rpm for 10 minutes and set aside. The steamed chicken frames, chicken oil with added composite light stabilizer, and steamed broth are then mixed and passed through a three-stage colloid mill and sieved through a 40-mesh sieve to obtain a slurry. The slurry is then spray-dried (inlet air temperature 180°C, outlet air temperature 90°C, pressure spraying) to obtain the chicken powder product.

[0097] Chicken powder containing no BHA, or containing the composite light stabilizer of Example 1 of this application, was packaged in aluminum foil bags and placed in a light incubator (25000 Lux, 50°C) for 15 days. The POV and OSI values ​​of the oil in the chicken powder were then measured. The results are shown in Tables 7 and 8.

[0098] Table 7. Determination of POV value of fat in chicken meal before and after light intensification.

[0099] As shown in Table 7, after light enhancement, the chicken powder with added composite light stabilizer had the lowest POV value of oil, followed by the chicken powder with added BHA, while the chicken powder without added antioxidant had the highest POV value of oil. This indicates that the composite light stabilizer has a significant effect on improving the anti-photooxidation performance of oil in chicken powder.

[0100] Table 8. Determination of OSI values ​​of fat in chicken meal before and after light intensification.

[0101] As shown in Table 8, before and after the light enhancement experiment, the chicken powder with added composite light stabilizer showed significantly improved light stability compared to the chicken powder with added BHA and without added antioxidants.

[0102] In this invention, the terms "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., refer to a specific feature, structure, material, or characteristic described in connection with that embodiment or example, which is included in at least one embodiment or example of the invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0103] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A natural composite light stabilizer for animal fats, characterized in that: The components and their mass percentages of the natural composite light stabilizer are as follows: rosemary extract: 45%–55%, vitamin E: 20%–25%, grape seed extract: 1%–5%, olive leaf extract: 24%–25%; the sum of the mass percentages of the components is 100%.

2. The natural composite light stabilizer for animal fats according to claim 1, characterized in that: The components and their mass percentages of the natural composite light stabilizer are as follows: rosemary extract 50%, vitamin E 22%, grape seed extract 3%, and olive leaf extract 25%.

3. A natural composite light stabilizer for animal fats according to claim 1, characterized in that: The animal fat is one or more of beef tallow, lard, and chicken fat.

4. A natural composite light stabilizer for animal fats according to claim 3, characterized in that: The animal fat mentioned is chicken fat.

5. A method for preparing the natural composite light stabilizer according to any one of claims 1 to 4, characterized in that, The process includes the following steps: weighing rosemary extract, vitamin E, and olive leaf extract, mixing them and stirring, heating to 50-60°C, then adding grape seed extract, and continuing to stir for 10-15 minutes to obtain a natural composite light stabilizer.

6. The preparation method according to claim 5, characterized in that, The stirring speed is 100-200 rpm; preferably, the stirring temperature is 55℃ and the stirring speed is 150 rpm.

7. The use of the natural composite light stabilizer as an antioxidant in food processing according to any one of claims 1 to 5.

8. The application according to claim 7, characterized in that, The natural composite light stabilizer is added to animal fats or oil products containing animal fats.

9. The application according to claim 7, characterized in that, The animal fat is one or more of beef tallow, lard, and chicken fat; further optionally, the animal fat is one or two of lard and chicken fat; further optionally, the animal fat is chicken fat.

10. The application according to any one of claims 7 to 9, characterized in that: The amount of the natural composite light stabilizer added is 0.05 to 0.12 wt%; preferably, the amount added is 0.07 to 0.1 wt%; more preferably, the amount added is 0.07 wt%.

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