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    GLYCYRRHIZA AND THE PREVENTION OF LC-PUFA OXIDATION
    1.
    发明申请
    GLYCYRRHIZA AND THE PREVENTION OF LC-PUFA OXIDATION 有权

    公开(公告)号：US20220369660A1

    公开(公告)日：2022-11-24

    申请号：US17762192

    申请日：2020-09-24

    申请人： SOCIETE DES PRODUITS NESTLE S.A.

    发明人： ZHEN ROHFRITSCH ,  FRANCESCA GIUFFRIDA

    IPC分类号： A23D9/06 ,  A23D9/007 ,  A23L33/12 ,  A23L33/105

    摘要： The present invention relates generally to the field of the LC-PUFA containing compositions. For example, the present invention relates to at least partially preventing, inhibiting, reducing and/or stopping the oxidation of LC-PUFA in a composition. An embodiment of the present invention relates to a composition comprising at least one LC-PUFA containing oil and Glycyrrhiza, a part and/or an extract thereof. Another embodiment of the present invention relates to the use of Glycyrrhiza, a part and/or an extract thereof in compositions comprising an LC-PUFA containing oil to at least partially prevent, inhibit, reduce and/or stop the oxidation of LC-PUFA in the composition.

    Anti-oxidation frying device
    2.
    发明授权
    Anti-oxidation frying device 有权

    公开(公告)号：US11457646B2

    公开(公告)日：2022-10-04

    申请号：US16183833

    申请日：2018-11-08

    申请人： Lance P. Johnson

    发明人： Lance P. Johnson

    IPC分类号： A23D9/06 ,  A47J37/12 ,  A23L5/10 ,  A23L5/30 ,  C11B5/00 ,  A23L3/32

    摘要： An anti-oxidation frying device includes a frying vessel having an electrically conductive body configured to heat cooking oil carried therein by a heating unit. A removable basket, also formed of electrically conductive material, is configured to be carried within the frying vessel to enable the cooking of food in the heated oil. A rectification circuit is coupled to the heating unit, the body of the frying vessel, and the basket. During operation the rectification circuit converts AC power from an external power source into a rippled, rectified AC current signal that is supplied to the heating unit, body of the frying vessel, and the basket, so as to create a reducing environment of available electrons for absorption by the cooking oil and food as it is prepared, thus extending the life of the cooking oil.

    OIL SUSPENSIONS OF EDIBLE SOLIDS, TRIGLYCERIDES WITH SATURATED FATTY ACIDS, MCT OILS WITH ANTIOXIDANTS AND SOLID AND SEMI-SOLID OIL-DERIVATIVES FOR FOOD
    3.
    发明申请
    OIL SUSPENSIONS OF EDIBLE SOLIDS, TRIGLYCERIDES WITH SATURATED FATTY ACIDS, MCT OILS WITH ANTIOXIDANTS AND SOLID AND SEMI-SOLID OIL-DERIVATIVES FOR FOOD 有权

    公开(公告)号：US20220117250A1

    公开(公告)日：2022-04-21

    申请号：US17564223

    申请日：2021-12-29

    申请人： Omega 3 Galilee Ltd.

    发明人： Guy BEN-ZVI ,  Alisa Dunkel

    IPC分类号： A23D9/007 ,  A23D9/04 ,  A61K9/10 ,  A23D9/06

    摘要： Taste-enhanced liquid, semi-solid and/or solid oil-based suspensions are provided, which consist of a carrier oil and edible solid particles (e.g., crystalline salt and/or sugar, and optionally spices) having median diameter of less than 15 μm. The particles are reduced in size in the suspension, allowing enhancement of their organoleptic effects while reducing their amount to meet nutritional demands. The solid or semi-solid oil-derivatives comprise heterogeneous triglycerides of saturated fatty acids, including at least one saturated fatty acid having 12 carbons or more—selected to provide a required temperature-viscosity profile and/or a required melting temperature profile of the oil-derivative that corresponds to the food product. Also, non-oxidizing frying oil is provided, based on saturated fatty acids. The frying oil comprises triglycerides that include mostly or wholly saturated fatty acids, as well as small amounts of antioxidants that prevent residual oxidation of the oil during prolonged frying.

    Method for freezing olive oil
    6.
    发明授权
    Method for freezing olive oil 有权

    公开(公告)号：US10966444B2

    公开(公告)日：2021-04-06

    申请号：US16068411

    申请日：2016-12-21

    申请人： Asterios Volonakis

    发明人： Asterios Volonakis

    IPC分类号： A23L3/36 ,  A23D9/06 ,  A01D46/00 ,  A23L3/375 ,  B01D11/02

    摘要： Method for freezing olive oil which achieves the sustaining of the polyphenols until the time of its consumption. The method is performed immediately after the collection of the fruit olives from the tree, with the addition of nitrogen, the cold extraction of the oil and the remaining of the oil pulp in water of 27° C. temperature at the softening for 30 minutes. The product is being transferred in stages at storage tanks with nitrogen supply and gradual at stages reduction of the temperature by 5° C. and remaining in each storage tank for 12 hours until its temperature reaches 6-7 degrees, after which it is being packaged and frozen with slow in stages freeze to −18° C. to −23° C. Due to this method the product maintains during the whole internal of freezing the color and aroma and the taste it has during its transformation into oil, organic characteristics that reappear exactly the same after it has been defrosted.