The present invention concerns an antioxidant combination of at least tocopherols, carnosic acid and hydrolysable gallotannins, wherein: the amount of tocopherols is less than about 500 ppm, and the ratio of carnosic acid:hydrolysable gallotannins ranges from about 1:4 to about 3:1. The present invention also concerns an antioxidated fat-containing composition comprising this antioxidant combination. The present invention also concerns a method for enhancing the antioxidant effect of tocopherols in a fat-containing composition, as well as the use of the antioxidant combination for enhancing the antioxidant effect of tocopherols in a fat-containing composition.

An additive for food products to extend shelf-life is provided where the additive is nanoparticles having extracted phytochemicals or anti-oxidants from Jania Rubens nano-encapsulated with chitosan-tripolyphosphate. Shelf-life was extended in contrast to the synthetic preservatives which are typically used in the food industry. The cost of the natural preservative is much less than that of the synthetic preservatives. Extension of shelf-life by a natural source is nowadays more desirable by the consumers due to the modem trends of consumption of food with no chemical preservatives.

An objective of the disclosure is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

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.

The invention provides for methods and foods with reduced or no chelating agents. The present invention also relates to methods for using high stability oils including high-stability high-oleic oils produced using genetically engineered microalgae. The oils can be used in multiple food-related applications including frying, spray-coating, and lubrication of equipment. The oils can also be blended with vegetable oils or interesterified with vegetable oils.

The present invention relates to a process for forming a stabilized fat blend. Further aspects of the invention are a composition comprising a fat blend and micronized antioxidant-containing vegetable material. The invention also provides for the use of micronized antioxidant-containing vegetable material to protect a fat blend from oxidation, for example a fat blend with a low level of saturated fat.

Rate of rancid flavor development in oil-based sauces and dressings can be slowed down by addition of a mixture containing sequestering agents for dissolved oxygen and heavy metal ions that are derived from vinegar and fruit juices. The types and proportions of the components of the mixture are chosen to promote a balance of flavor and color neutrality and adequacy of sequestering both heavy metal ions and dissolved oxygen. The mixture is effective in retarding development of rancid flavor moieties of hydroperoxides and hexanal, similar to a commonly-used chemical sequestrant, ethylene diamine tetra acetate (EDTA).

Embodiments of the present invention are directed to methods, apparatus and articles of manufacture that feature omega-3 fatty acids co-processed with flavonoid and lipophilic antioxidants for improved stability.

Stabilized oils including an canola oil including EPA and/or DHA and an oil-soluble antioxidant composition comprising rosemary extract and least one of green tea extract, lecithin, and sesamol. The stabilized oils may have an Oxidative Stability Index (OSI) at 110 C. of at least 5 hours.

Embodiments of the present invention are directed to methods, apparatus and articles of manufacture that feature omega-3 fatty acids co-processed with flavonoid and lipophilic antioxidants for improved stability.