The invention relates to a method for reusing deciduous leaves of arborescent woody plants, which allows obtaining an extract used for a phytosanitary application, in particular the elicitation of a plant, preventive or curative treatment of a plant against a pathogenic agent, or improvement of the performance of a phytosanitary product.

Stabilized oils including an edible oil and an antioxidant composition comprising α-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 high-stability oil composition including an oil and quercetagetin. Quercetagetin, as a stabilizer, can delay an oxidation process of the oil and ensure the stability of the oil. The content of the quercetagetin may be more than 1 ppm, preferably more than 5 ppm, more than 10 ppm; preferably more than 20 ppm, more than 30 ppm, more than 40 ppm, more than 50 ppm, more than 60 ppm, more than 70 ppm, more than 80 ppm, more than 90 ppm, preferably more than 100 ppm, more than 200 ppm, more than 300 ppm, more than 400 ppm, more than 500 ppm, more than 600 ppm, more than 700 ppm, more than 800 ppm, more than 900 ppm; preferably more than 1000 ppm, more than 2000 ppm, more than 3000 ppm, more than 4000 ppm, more than 5000 ppm.

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 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.

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.

The present invention is directed towards the use of at least one compound of formula (I) wherein R.sup.1, R.sup.2 and R.sup.3 are independently from each other H or linear C.sub.1-6-alkyl or branched C.sub.3-8-alkyl, as antioxidant, especially in feed such as pet food and feed ingredients such as fish meal, insect meal and poultry meal, as well as PUFA-containing oils such as marine oil, microbial oil, fungal oil, algal oil and PUFA-containing plant oil. The present invention is further directed towards feed ingredients and feed for insects, aquatic and terrestrial animals comprising such twin chromanols of formula (I).

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An object of the present invention is to provide an oil and fat composition with unprecedentedly strong oxidative stability by using a simple method. The invention has been completed with the findings that an oil and fat composition shows an extremely strong oxidation stabilizing effect, the antioxidant oil and fat composition comprising an aqueous phase containing a water-soluble antioxidant and a carbohydrate and having a certain degree or more of water-soluble solids content, the aqueous phase being dispersed in an oil phase, wherein the antioxidant oil and fat composition contains a certain amount of water.

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.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long chain omega-3 oil as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition and diet systems.