Antioxidant formulations containing new active molecules with tocopherols are disclosed. The best performing formulas contain extracts of green tea that are oil soluble, extracts of rosemary, extracts of spearmint and tocotrienols. Interestingly, the amount of tocopherols in formulas could be reduced by 50% in this diet when the other actives were increased accordingly.

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.

The disclosure provides an active peptide with an anti-lipid oxidation function and a preparation method and application thereof and belongs to the technical field of plant-derived biologically active peptides. In the disclosure, oil processing by-products, namely oil crops after oil extraction, are used as the raw materials, and the raw materials are subjected to the steps of protein extraction, infrared pretreatment, proteolysis, freeze-drying, lipophilic part extraction, vacuum concentration and drying and the like to prepare an anti-lipid oxidation peptide having the functional characteristics of scavenging DPPH free radicals, chelating metal ions, inhibiting lipid peroxidation, prolonging vegetable oil oxidation induction time, improving emulsion stability and the like. The anti-lipid oxidation peptide can be used as a natural antioxidant in the storage and preservation of lipid and other lipid-containing food, the problems of product deterioration and harmful product production caused by lipid oxidation are solved, and the shelf life of food is prolonged; the method of the disclosure has great practical and social significance for preventing lipid oxidation, ensuring food safety and promoting technological progress.

The disclosure discloses a method for preparing functional grease through segmented solid-state fermentation of mixed fungi, and belongs to the field of edible oil processing. According to the disclosure, soybeans are used as a main fermentation substrate, for the requirements for different functional nutrition, the soybeans are matched with other oil seeds, fungus segmented solid-state fermentation is used and combined with a supercritical extraction fractionation technology, so that the purposes of improving the aftertaste of soybean oils and generating different flavors are achieved, and the nutritional value of the grease is improved. The fungus segmented solid-state fermentation of the disclosure can improve the oil yield, improve the fatty acid composition of the grease, and increase the content of main flavor substances such as pyrazines, alcohols and phenols, and the sensory functions such as flavor and color of the grease more meet the requirements of consumers for innovative products. Fermented dregs can be further processed to produce byproducts like functional polypeptides, so that sustainable green development is realized.

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.

[Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the coloration of the oil or fat composition and also preventing the increase in an anisidine value and the decrease in the content of a tocopherol compound in the oil or fat composition when a food material is fried with the oil or fat composition; and a stabilizer for an oil or fat composition for frying use.

[Solution] A method for stabilizing an oil or fat composition for frying use according to the present invention is characterized in that a chlorophyll compound is added at a concentration of 0.05 to 2 ppm by mass inclusive to an edible oil or fat. It is preferred that the chlorophyll compound is added in the form of a chlorophyll compound-rich solution having a chlorophyll compound concentration of 1 to 1,000 ppm by mass inclusive. A stabilizer for an oil or fat composition for frying use according to the present invention contains a chlorophyll compound as an active ingredient.

The present invention relates to a process for increasing the oxidative stability of short path evaporated oils. The process comprises the step of adding to the short-path evaporated-treated oil at least one anti-oxidant while the short-path evaporated-treated oil has a peroxide value of below or equal to 1.5 milli-equivalent peroxide/kg. The at least one anti-oxidant is preferably added at a temperature above the melting point of the short-path evaporated-treated oil.

The present invention relates to a process for increasing the oxidative stability of short path evaporated oils. The process comprises the step of adding to the short-path evaporated-treated oil at least one anti-oxidant while the short-path evaporated-treated oil has a peroxide value of below or equal to 1.5 milli-equivalent peroxide/kg. The at least one anti-oxidant is preferably added at a temperature above the melting point of the short-path evaporated-treated oil.

The Resent invention includes a oil composition that contains a fat base and an uptake reducer. The oil composition is usable in both skillet frying and deep frying processes, and reduces the uptake of oil by fried food products without affecting the its sensory profile.

The Resent invention includes a oil composition that contains a fat base and an uptake reducer. The oil composition is usable in both skillet frying and deep frying processes, and reduces the uptake of oil by fried food products without affecting the its sensory profile.