Process for inhibiting liquid oxidation in food
US4891231A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | May 4, 1989 |
| Grant date | Jan 2, 1990 |
| Priority date | — |
| Expiry date | May 4, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23F3/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Lipid oxidation in foods is inhibited by incorporating an extract, obtained from black tea leaves having at least 5% by weight of phenol compounds based upon the weight of tea solids in the extract, with a food susceptible to lipid oxidation such that the food contains from 0.005% to 1.5% tea solids by weight based upon the weight of the food. The extracts are obtained by heating an aqueous extract obtained from black tea leaves to a temperature of from 120.degree. C. to 210.degree. C. or by extracting black tea leaves with water at a temperature of from 120.degree. C. to 210.degree. C. Treating the extracts to be incorporated in the food with tannase provides an increase in the antioxidant activity of the extracts.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.