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.

[Problem] To provide: a method for suppressing an increase in the anisidine value and a decrease in the amount of tocopherols in a fats and oils composition during frying; an inhibitor for suppressing an increase in the anisidine value; and an inhibitor for suppressing a decrease in the amount of tocopherols.

[Solution] The present invention provides a method for suppressing an increase in the anisidine value and a method for suppressing a decrease in the amount of tocopherols, the method comprising a step for adding a prepared oil to edible fats and oils, wherein the prepared oil is obtained through (1) a degumming step, (2) a neutralization step which may or may not be performed, (3) a bleaching step which may or may not be performed, and (4) a deodorizing step, which may or may not be performed, in this order, in the process of refining a crude oil obtained from an oil feedstock, and the absorbance difference, between the absorbance at a wavelength of 660 nm and the absorbance at a wavelength of 750 nm, of the prepared oil obtained from step (3) is at least 0.030 when isooctane is used as the control. The inhibitor for suppressing an increase in the anisidine value, and the inhibitor for suppressing a decrease in the amount of tocopherols are characterized by containing said prepared oil.

The present invention relates to a composition comprising an antioxidant system, in particular for use as a food composition. In a first aspect the invention provides a composition comprising an antioxidant system obtainable by an extraction method comprising the steps of i) contacting an apolar extractant with a combination of plant powders to prepare an extract, wherein the combination of plant powders comprises: (1) ginger powder having a particle size of less than 800 m, (2) sage powder having a particle size of less than 500 m, (3) rosemary powder having a particle size of less than 500 m, wherein the ginger powder (G), the sage powder (S), and the rosemary powder (R) are present in a weight ratio of G:S:R=1 to 4:1 to 3:1 to 3; and ii) optionally separating the extract from at least part of the residue of the plant powders.

Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.

The present invention relates to a food stabilising composition including at least one plant derived inhibitor of fatty acid oxidation, processes for providing such compositions and methods and uses of the compositions and foodstuffs including such compositions.

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.

The objective of the present invention 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, wherein the composition comprises a source of organic acids, one or more organic acids other than acetic acid, amino acids, and one or more phenolic compounds. More in particular the source of organic acids comprises organic acids other than acetic acid to total organic acids in the source of organic acids at a weight ratio ranging from 0.5% to 60%; and the weight ratio of one or more amino acids to total organic acids in the source of organic acid ranges from 0.03% to 20%.

The objective of the present invention 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%.

[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 L2L1 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.

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.