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 green coffee extract. The composition may contain at least 0.01 weight-% LC-PUFA. Another embodiment of the present invention relates to the use of green coffee extract in compositions comprising an LC-PUFA containing oil to at least partially prevent, reduce, inhibit and/or stop the oxidation of LC-PUFA in a composition.

Suggested is a composition with stabilized taste and/or odor, comprising (a) at least one acetophenone derivative of formula (I) wherein R.sub.1 stands for hydrogen or methyl, and R.sub.2 stands for hydrogen, hydroxyl or a —OCH.sub.3 group, or a cosmetically pharmaceutically acceptable salt thereof, and (b) at least one mono- or polyunsaturated C.sub.8-C.sub.22 fatty acid or its monohydric polyhydric C.sub.1-C.sub.18 alkyl alcohols ester. ##STR00001##

A microorganism oil composition, in particular of microalgae, enriched with polyunsaturated fatty acids, characterised in that it has a saturated fatty acid content of less than or equal to 40 mg/g of composition, an omega-3 polyunsaturated fatty acid content greater than or equal to 500 mg/g of composition, and in that it includes, with respect to the total quantity of monoglycerides, diglycerides, triglycerides and fatty acid ethyl esters, a quantity of triglycerides below 70%, a quantity of diglycerides of between 10 and 35%, and a quantity of monoglycerides of between 1 and 5%.

Disclosed are compositions and methods relating to lecithin obtained from high-oleic soybeans. The high-oleic lecithin imparts improved characteristics to a product when compared to lecithin obtained from commodity soybeans. Examples of improved characteristics may include one or more of increased effective release, increased oxidative stability, increased OSI induction time, increased shelf life, increased smoke point, and a reduction in the increase in viscosity induced by oxidation or heat.

Disclosed are compositions and methods relating to lecithin obtained from high-oleic soybeans. The high-oleic lecithin imparts improved characteristics to a product when compared to lecithin obtained from commodity soybeans. Examples of improved characteristics may include one or more of increased effective release, increased oxidative stability, increased OSI induction time, increased shelf life, increased smoke point, and a reduction in the increase in viscosity induced by oxidation or heat.

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.

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.

A method for preparation of a composition in the form of an oil-in-water emulsion includes providing caramel, one or more phenolic compounds, vegetable oil and vinegar. The caramel is prepared from one or more monosaccharides and/or one or more disaccharides and water, and heated for a time period. The method includes mixing the caramel with one or more phenolic compounds with vegetable oil.

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.

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.