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Stabilized canola oil including polyunsaturated fatty acids and oil-soluble antioxidants

An antioxidant, rapeseed oil technology, applied in the direction of food ingredients as antioxidants, fat production, edible oil/fat, etc.

Inactive Publication Date: 2018-11-09
CARGILL INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, incorporating natural antioxidants into edible oils (as bulk oils) is challenging because effective natural antioxidants may be water-soluble rather than oil-soluble and thus precipitate during oil storage

Method used

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  • Stabilized canola oil including polyunsaturated fatty acids and oil-soluble antioxidants
  • Stabilized canola oil including polyunsaturated fatty acids and oil-soluble antioxidants
  • Stabilized canola oil including polyunsaturated fatty acids and oil-soluble antioxidants

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1: OSI of rapeseed oil comprising an antioxidant composition

[0042] Rapeseed oil comprising 0.66% by weight DHA and 4.66% by weight EPA (both the EPA and the DHA are produced by rapeseed plants) was combined with antioxidants to provide oils with antioxidant concentrations as shown in Tables 1 and 2 sample. OSI testing was performed on each sample as described above. The results of the OSI tests are listed in Tables 1 and 2.

[0043] Table 1. OSI of rapeseed oil fortified with rosemary or green tea extract antioxidants

[0044]

[0045] Table 2. OSI of rapeseed oil fortified with rosemary and green tea extracts

[0046]

[0047] As shown in Tables 1 and 2, the OSI of rapeseed oil with added antioxidants was greater than that of oil without added antioxidants. Surprisingly, as shown in Table 2, the antioxidant mixture of rosemary extract and green tea extract provided the best rapeseed oil stability at concentrations of 2500 ppm and 3000 ppm, respect...

Embodiment 2

[0048] Example 2: OSI of Edible Oils Comprising Antioxidant Compositions

[0049] Rapeseed oil comprising 0.66% by weight DHA and 4.66% by weight EPA (both the EPA and the DHA are produced by rapeseed plants) was combined with antioxidants to provide oils with antioxidant concentrations as shown in Tables 3 and 4 sample. OSI testing was performed on each sample as described above. The results of the OSI tests are listed in Tables 1 and 2.

[0050] Table 3. OSI of Rapeseed Oil Fortified with Soy Lecithin

[0051]

[0052] Table 4. OSI of canola oil supplemented with rosemary and soybean lecithin

[0053]

[0054] As shown in Tables 3 and 4, the OSI of rapeseed oil with added antioxidants was greater than that of oil without added antioxidants. Surprisingly, as shown in Table 4, the antioxidant mixture of rosemary extract and soybean lecithin provided the best rapeseed oil stability at concentrations of 1000 ppm and 6000 ppm, respectively.

Embodiment 3

[0055] Example 3: OSI of Edible Oils Comprising Antioxidant Compositions

[0056] Canola oil comprising 0.66% by weight DHA and 4.66% by weight EPA (both the EPA and the DHA are produced by rapeseed plants) was combined with antioxidants to provide oils with antioxidant concentrations as shown in Tables 5 and 6 sample. OSI testing was performed on each sample as described above. The results of the OSI tests are listed in Tables 1 and 2.

[0057] Table 5. OSI of rapeseed oil fortified with sesamol

[0058]

[0059]

[0060] Table 6. OSI of Canola Oil Fortified with Rosemary and Sesamol

[0061]

[0062] As shown in Tables 5 and 6, the OSI of rapeseed oil with added antioxidants was greater than that of oil without added antioxidants. Surprisingly, as shown in Table 6, the antioxidant mixture of rosemary extract and sesamol provided the best rapeseed oil stability at concentrations of 2000 ppm and 2500 ppm, respectively.

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PUM

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Abstract

Stabilized oils including a canola oil include EPA and / or DHA and an oil-soluble antioxidant composition comprising rosemary extract and least one of green tea extract, lecithin, and sesamol. The stabilized oils may have an Oxidative Stability Index ("OSI") at 110 DEG C of at least 5 hours.

Description

technical field [0001] The present disclosure generally relates to stabilized canola oils comprising polyunsaturated fatty acids and antioxidant compositions and methods of making the same. Background technique [0002] Acidification of edible oils and fats and foods containing edible oils and fats is an important problem in the food industry. This is especially the case since the use of polyunsaturated oils is increasingly emphasized due to their perceived health benefits, since the oxidative stability of fatty acids generally decreases significantly as the degree of unsaturation increases. [0003] Omega-3 fatty acids, also known as n-3 fatty acids, are polyunsaturated fatty acids with a carbon-carbon double bond in the third position at the end of the carbon chain. Probably the most important omega-3 fatty acids from a nutritional standpoint are alpha-linolenic acid (“ALA”), eicosapentaenoic acid (“EPA”) and docosahexaenoic acid (“DHA”) . ALA is an 18-carbon fatty acid...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/64A23L33/105A23L33/115C11B5/00
CPCA23D9/007A23D9/013A23L33/105A23L33/115C11B5/0035C11B5/0085C11B5/0092A23V2002/00A23V2200/02A23V2250/1842A23V2250/214
Inventor A·H·萨贝里
Owner CARGILL INC
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