Method of retarding oxidation of edible fat or oil in stored food
US4022921A · kind A · utility
3Cited by
4References
7Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Oct 27, 1976 |
| Grant date | May 10, 1977 |
| Priority date | — |
| Expiry date | Oct 27, 1996 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11B5/0085
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The oxidation of fat or oil in stored food and the resulting rancid taste of the stored food are inhibited by the presence of small amounts of young leaves and shoots of Coriandrum sativum L., or of the juice or extract obtained from such plant parts.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.