公开(公告)号：EP3849328B1

公开(公告)日：2024-09-11

申请号：EP19860900.0

申请日：2019-09-13

IPC分类号： A23D7/005 ,  A23D9/06 ,  A23L27/12 ,  A23L29/10 ,  A23L35/00 ,  A61K8/55 ,  C09K15/00 ,  C09K15/34 ,  C11B5/00 ,  A23F3/16 ,  A23D7/01 ,  A23L2/44 ,  A23L3/3472

CPC分类号： A23L3/3472 ,  A23D7/011 ,  A23D7/0053 ,  C11B5/0007 ,  C11B5/0085 ,  C11B5/0092 ,  A23L2/44 ,  A23F3/16

公开(公告)号：EP3200596A4

公开(公告)日：2018-05-30

申请号：EP15848056

申请日：2015-09-29

申请人： CARGILL INC

发明人： HANSEN STEVEN LEE ,  IASSONOVA DILIARA ,  PERRI GREGG LOUIS ,  ZHONG YING JOY

IPC分类号： A23D7/00 ,  A23D7/005 ,  A23D7/04 ,  C11B5/00

CPC分类号： A23D7/0053 ,  A23D7/04 ,  C11B5/00 ,  C11B5/0007 ,  C11B5/0028 ,  C11B5/0035 ,  C11B5/0071 ,  C11B5/0085

摘要： Stabilized oils including an edible oil and an antioxidant composition comprising cα-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

公开(公告)号：EP3185701A1

公开(公告)日：2017-07-05

申请号：EP15836768.0

申请日：2015-08-31

申请人： Kemin Industries, Inc.

发明人： DRURY, Julianne ,  RANDALL, Joan ,  BAN, Lan ,  SCHROEDER, William

IPC分类号： A23L27/60 ,  A23L5/41 ,  A23L13/60 ,  A23F3/16 ,  A61K31/353

CPC分类号： A23B4/20 ,  A23D7/011 ,  A23D7/013 ,  A23D7/06 ,  A23D9/007 ,  A23D9/013 ,  A23L3/3517 ,  A23L3/3544 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2250/214 ,  C11B5/0007 ,  C11B5/0028 ,  C11B5/0035 ,  C11B5/0085 ,  C11B5/0092

摘要： Lipid soluble tea catechins are found useful in delaying undesirable changes in the color and extending the oxidative stability of meat products, food emulsions and extruded foods. This composition has shown to be effective in maintaining the desirable red color of the meat products, as well as delaying the formation of oxidative byproducts, when compared to untreated meat products, maintaining the low oxidative products in food emulsions and maintaining the low secondary oxidative products and acceptable sensory profiles in extruded foods. This composition also has shown to be effective in delaying the formation of oxidation products in margarine and salad dressing.

摘要翻译： 发现脂溶性茶儿茶素有助于延迟颜色的不希望的变化并延长肉制品，食品乳液和挤出食品的氧化稳定性。 与未处理的肉制品相比，该组合物显示出在维持肉制品所需的红色以及延迟氧化副产物的形成方面是有效的，维持食物乳液中的低氧化产物并保持低的二次氧化产物 以及挤压食品中可接受的感官特性。 该组合物还显示出在延迟人造黄油和沙拉酱中氧化产物的形成方面是有效的。

公开(公告)号：EP3000867A1

公开(公告)日：2016-03-30

申请号：EP14801234.7

申请日：2014-05-19

申请人： Kao Corporation

发明人： MATSUDA, Yuumi ,  HOMMA, Rika

IPC分类号： C11C3/00 ,  A23D9/00 ,  A23D9/06

CPC分类号： A23D9/007 ,  C11B5/0085

摘要： Provided is a fat or oil composition having high oxidative stability while containing a large amount of α-linolenic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition includes the following components (A), (B), and (C1): (A) a fat or oil in which a content of α-linolenic acid in constituent fatty acids of the fat or oil is from 15 to 60 mass%; (B) a rosemary extract at a content of from 0.005 to 0.25 mass%; and (C1) a thyme extract, a basil extract, or a combination thereof at a content of from 0.00001 to 0.0025 mass%.

摘要翻译： 本发明提供一种油性组合物，其在含有大量α-亚麻酸的同时具有高氧化稳定性，并且在烹饪时抑制了来自迷迭香提取物的降解气味和不愉快气味。 该油脂组合物含有下述成分（A），（B）和（C1）：（A）脂肪或油的构成脂肪酸中的α-亚麻酸的含量为15以上的油脂 至60质量％; （B）含量为0.005-0.25质量％的迷迭香提取物; 和（C1）含量为0.00001-0.0025质量％的百里香提取物，罗勒提取物或它们的组合。

公开(公告)号：EP2470629A4

公开(公告)日：2016-01-20

申请号：EP10812371

申请日：2010-07-20

申请人： EPAX NORWAY AS

发明人： BREIVIK HARALD ,  MOEN VIDAR ,  VOJNOVIC TANJA

IPC分类号： C11B5/00 ,  A23D9/06

CPC分类号： C11B5/0085 ,  C11B5/0092

公开(公告)号：EP2879507A1

公开(公告)日：2015-06-10

申请号：EP13826021.1

申请日：2013-07-31

申请人： DSM Nutritional Products AG

发明人： INDRASENA, Weerasinghe M.

IPC分类号： A23D7/00 ,  C11B5/00

CPC分类号： C11B5/0092 ,  A23D9/007 ,  C11B3/00 ,  C11B3/10 ,  C11B5/0085

摘要： Disclosed are methods of improving the sensory and oxidative stability of oils (e.g., plant and animal oils) by combining an oil and an antioxidant composition comprising green tea extract and deodorizing the oil. Oils prepared by these methods are also disclosed.

公开(公告)号：EP2850949A1

公开(公告)日：2015-03-25

申请号：EP13789984.5

申请日：2013-05-14

申请人： Fuji Oil Company, Limited

发明人： KANO, Hiroshi ,  YOKOMIZO, Futoshi ,  MORITA, Akira

IPC分类号： A23D9/00

CPC分类号： C11B5/0035 ,  A23D7/0053 ,  A23D9/007 ,  A23D9/013 ,  A23L33/115 ,  C11B5/0085

摘要： Provided is an edible fat or oil which has excellent oxidative stability and retains the intact flavor inherent in the fat or oil. The edible fat or oil contains a water-soluble antioxidizing substance, which is originally sparingly soluble in fats and oils, in an amount of 5-1,000 weight ppm and has an emulsifier content that is not more than twice the content of the water-soluble antioxidizing substance.

摘要翻译： 提供了具有优异的氧化稳定性并保留脂肪或油中固有的完整风味的食用脂肪或油。 食用油脂含有水溶性抗氧化物质，其原来微溶于油脂中，重量为5-1000重量ppm，乳化剂含量不超过水溶性含量的两倍 抗氧化物质。

公开(公告)号：EP2696839A4

公开(公告)日：2015-03-11

申请号：EP12771162

申请日：2012-04-02

申请人： DSM IP ASSETS BV

发明人： WANG-NOLAN WEI ,  HURST BRADLEY MARTIN ,  LEE SIN WAI ,  NEEDHAM MICAH ,  SU GANG ,  MAI JIMBIN

IPC分类号： A61K8/06

CPC分类号： A23D7/003 ,  A23D7/0053 ,  A23D7/06 ,  A23L29/25 ,  A23L33/115 ,  A23V2002/00 ,  C11B5/0007 ,  C11B5/0035 ,  C11B5/0085 ,  C11B5/0092 ,  A23V2200/222 ,  A23V2250/1882 ,  A23V2250/5022

摘要： The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4° C.

公开(公告)号：EP2217082B1

公开(公告)日：2012-06-27

申请号：EP08778989.7

申请日：2008-07-09

申请人： Universiti Putra Malaysia

发明人： SUHAILA, Mohamed ,  FATIHANIM, Mohd, Nor

IPC分类号： A23D9/00 ,  A23D7/00 ,  A23D9/06 ,  C11B5/00

CPC分类号： A23D9/007 ,  A23D9/06 ,  A23L5/11 ,  C11B5/0085

摘要： An extract derives from plant parts of Rutaceae plant family to be incorporated into a cooking oil composition for reducing oil adsorption into food fried in the cooking oil composition thereof.

公开(公告)号：EP2337834A4

公开(公告)日：2011-11-23

申请号：EP09814832

申请日：2009-08-26

申请人： EPAX AS

发明人： BREIVIK HARALD ,  JACOBSEN CHARLOTTE ,  MOEN VIDAR ,  VOJNOVIC TANJA

IPC分类号： C11B5/00 ,  A23D9/06 ,  A23L17/20

CPC分类号： A23D9/06 ,  A61K35/60 ,  A61K36/53 ,  A61K36/82 ,  C11B5/0021 ,  C11B5/0085