Food-Grade Antioxidants and Methods of Preparation Thereof
Eric A. Decker, Ph.D.
• Natural, food-grade antioxidants as food additives • Lipid-containing food products with extended shelf life
• Natural and food-grade antioxidants • Value added products (antioxidants) made from naturally derived lecithin • Low cost production • Greatly increased shelf life of food products such as oils, fried foods, and other lipid-containing food products
Oils are susceptible to lipid oxidation that causes the formation of off flavors and potentially toxic compounds. Lipid oxidation is the limiting factor for the shelf life of oils and thus results in food waste. This invention provides a novel method to make natural, food-grade antioxidants that can be used as food additives to extend the shelf life of a wide variety of lipid-containing food products and oils used in food preparation, cooking and flavoring. The method involves enzymatic conversion of naturally derived lecithin into food-grade antioxidants.
Dr. Eric A. Decker is a Professor in the Department of Food Science at the University of Massachusetts Amherst. His research interests include characterization of mechanisms of lipid oxidation, antioxidant protection of foods, and the health implications of bioactive lipids.
Available for Licensing and Sponsored Research UMA 17-060
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U.S. Patent US 11,001,865 issued
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