Process for inhibiting lipid oxidation in food and composition thereby
US4925681A · kind A · utility
12Cited by
10References
6Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | May 4, 1989 |
| Grant date | May 15, 1990 |
| Priority date | — |
| Expiry date | May 4, 2009 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23F3/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Antioxidant activity of aqueous extracts of black tea leaves for incorporation into foods susceptible to lipid oxidation is increased by treating the extracts with tannase. Incorporation of ascorbic acid with the treated extracts in foods susceptible to lipid oxidation further increases the antioxidant activity.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.