The University of Massachusetts Amherst

Food-Grade Antioxidants and Methods of Preparation Thereof

INVENTOR:
Eric A. Decker, Ph.D.
 
PRODUCT OPPORTUNITIES

•       Natural, food-grade antioxidants as food additives

•       Lipid-containing food products with extended shelf life

 
ADVANTAGES

•       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

 
TECHNOLOGY DESCRIPTION
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.
ABOUT THE INVENTOR
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.
AVAILABILITY:

Available for Licensing and Sponsored Research

DOCKET:
UMA 17-060
PATENT STATUS:
U.S. Patent US 11,001,865 issued
Contact:
Nikki Hoang
Licensing Officer
University of Massachusetts
nikkihoang@research.umass.edu
Inventor(s):
Eric Decker
Keywords: