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.

[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

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 present invention relates to: an antioxidant composition for an oil, comprising a water-soluble antioxidant ingredient-containing extract and a food emulsifier; a cooking oil containing the same; a method for preparing the composition; and a method for preparing the cooking oil.

Disclosed are methods of improving the sensory and oxidative stability of oils (e.g., plant and animal oils) by combining an oil and an antioxidant composition comprising green tea extract and deodorizing the oil. Oils prepared by these methods are also disclosed.

The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4 C.

In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants.

In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants.

There is provided a composition comprising carnosic acid and tocopherols as acrylamide reducing agent, as well as methods and uses of such composition and products obtained when using such composition.

An oil comprising (i) at least 30 wt. % of one or more polyunsaturated fatty acids having at least 4 double bonds; (ii) at least one first antioxidant; and (iii) less than about 1000 ppm lecithin. The oil may comprise less than about 750 ppm of a second antioxidant chosen from an ascorbic acid derivative.