Composition containing vegetable oil, caramel and phenolic compounds

• Main Authors: Jansen, Franciscus Johannes H M, van den Broek, Johannes Hendrikus Maria, Bialek, Jadwiga Malgorzata, Acharya, Parag
• Format: Patent
• Language: English
• Published: 01.06.2021
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMISTRY; CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; ESSENTIAL OILS; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; ICE-CREAM; METALLURGY; PERFUMES; PREPARATION THEREOF; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

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.