The present invention relates to a composition comprising vegetable oil, caramel and one or more phenolic compounds. The caramel and one or more phenolic compounds together prevent oxidation of the vegetable oil, such that the amount of EDTA in the composition can be reduced. The caramel has been heated such that it does not impart a dark colour to the composition. The invention also relates to a method to prepare the composition. Finally the invention relates to use of caramel and one or more phenolic compounds to decrease the oxidation of vegetable oil.

Disclosed are methods of making a modified lecithin by conducting an enzymatic conversion of a naturally derived lecithin to form a modified lecithin, e.g., having an enhanced level of phosphatidylethanolamine, phosphatidylserine, or a combination thereof. Compositions prepared from the modified lecithin and use to inhibit lipid oxidation are described.

The present invention provides a method for the simultaneous enhancement in biomass and lipids containing omega-3-fatty acids of Thraustochytrid microalgae in a single step using synergistic effect of chemical mixture in appropriate proportion in production medium. The process discloses enriching the biomass of microalgae with high value lipids by subjecting the microalgal cells in growth medium supplemented with unique combination of chemical modulators and carbon substrates in the presence of nitrogen. The present invention also provides a novel strain Schizochytrium sp. (MTCC 5980) for use in continuous aerobic fermentative lipid production process for enhancing high value lipids like Docosahexaenoic acid (DHA), Docasapentaenoic acid (DPA), Eicosapentaenic acid (EPA) and lipids for biodiesel.

This invention provides a method of using hydrophilic natural antioxidants to improve or preserve oxidative stability of edible oil. The method has been shown to be effective in reducing peroxide values of edible oil over a storage period. As such, it is suitable and safe for wide use in edible oil products.

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.

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.

[Object] The present invention provides an oil composition in which oxidation of oil is inhibited and a method of inhibiting oxidation of oil.

[Solving Means] Provided is an oil composition containing oil, an ionic surfactant, and a polyhydric alcohol, in which a value L2-L1 calculated by the following method is positive. Value L1: a value of lightness of the oil composition Value L2: a value of lightness of an emulsified product obtained by adding 100 mass times of fresh water to the oil composition

There is described an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered, particularly a clear appearance. The edible oil of the invention is obtainable by a method which comprises the step of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. According to the method, the olives are preventively treated with an anti-mold agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80 C. and 160 C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%.

The present invention relates to a process for increasing the oxidative stability of short path evaporated oils, by adding to short-path evaporated treated oil at least one other oil. It further relates to a composition comprising short-path evaporated treated palm oil and, at least one other oil. Furthermore, it relates to the food products comprising these oils with improved oxidative stability.

An agrochemical oil-based suspension is a product commonly used among liquid agrochemical products, and if a resin-made agrochemical container is employed as a container in which the agrochemical oil-based suspension is to be filled, the container may be deformed or broken during storage or shipping.

With focus on use of a specific antioxidant, the present invention provides a method for preventing deformation of a resin-made agrochemical container by preparing a chemically stable agrochemical oil-based suspension having oxidation of an oil component in the suspension suppressed, and filling the suspension in the resin-made agrochemical container.