Claims
- 1. A process for inhibiting lipid oxidation in a food susceptible to lipid oxidation comprising:
- heating an aqueous extract of black tea leaves at a temperature of from 130.degree. C. to 210.degree. C. and recovering an extract having at least 5% by weight phenol compounds based upon the weight of tea solids in the recovered extract; and
- incorporating the recovered extract in a food susceptible to lipid oxidation such that the food contains from 0.005% to 1.5% tea solids by weight based upon the weight of food.
- 2. A process according to claim 1 wherein the aqueous black tea extract is heated to a temperature of from 160.degree. C. to 210.degree. C.
- 3. A process for inhibiting lipid oxidation in a food susceptible to lipid oxidation comprising:
- extracting black tea leaves with water at a temperature of from 130.degree. C. to 210.degree. C. and recovering an extract having at least 5% by weight phenol compounds based upon the weight of tea solids in the recovered extract; and
- incorporating the recovered extract in a food susceptible to lipid oxidation such that the food contains from 0.005% to 1.5% tea solids by weight based on the weight of the food.
- 4. A process according to any one of claims 1, 2 or 3 further comprising, prior to incorporating the recovered extract into the food, treating the recovered extract with tannase and then incorporating the tannase treated recovered extract into the food.
- 5. A process according to claim 4 further comprising incorporating ascorbic acid in the food with the tannase treated extract.
- 6. A process for inhibiting lipid oxidation in a food susceptible to lipid oxidation comprising:
- extracting black tea leaves with water at a temperature of from 80.degree. C. to 130.degree. C. for obtaining a first extract and residual extracted leaves;
- extracting the residual extracted leaves at a temperature of from 130.degree. C. to 210.degree. C. and centrifuging the extracted residual leaves for obtaining a second extract having at least 5% by weight phenol compounds based upon the weight of tea solids in the second extract; and
- incorporating the second extract in a food susceptible to lipid oxidation such that the food contains from 0.005% to 1.5% tea solids by weight based upon the weight of the food.
- 7. A process according to claim 6 further comprising, prior to incorporating the second extract in the food, treating the second extract with tannase and then incorporating the tannase treated second extract in the food.
- 8. A process for inhibiting lipid oxidation in a food susceptible to lipid oxidation comprising:
- extracting black tea leaves with water at a temperature of from 80.degree. C. to 130.degree. C. for obtaining a first extract and residual extracted leaves;
- extracting the residual extracted leaves at a temperature of from 130.degree. C. and 210.degree. C. and centrifuging the extracted residual leaves for obtaining a second extract;
- combining and concentrating the first and second extract for obtaining a concentrate having from about 5% to 10% tea solids and having at least 5% by weight phenol compounds based upon the weight of tea solids;
- separating insoluble tannins from the concentrated extract for obtaining a third extract; and
- incorporating the third extract in a food susceptible to lipid oxidation such that the food contains from 0.005% to 1.5% tea solids by weight based upon the weight of the food.
- 9. A process according to claim 6 or 8 wherein the black tea leaves are extracted at from 100.degree. C. to 125.degree. C. for from 10 minutes to 60 minutes for obtaining the first extract and the residual leaves are extracted at the temperature of from 130.degree. C. to 210.degree. C. for from 5 minutes to 60 minutes for obtaining the second extract.
- 10. A process according to claim 9 wherein the residual leaves are extracted at a temperature of from 145.degree. C. to 195.degree. C.
- 11. A process according to claim 9 wherein the residual leaves are extracted at a temperature of from 160.degree. C. to 185.degree. C.
- 12. A process according to claim 8 further comprising, prior to incorporating the third extract in the food, treating the third extract with tannase and incorporating the tannase treated third extract in the food.
- 13. A process according to claim 7 or 12 further comprising incorporating ascorbic acid in the food with the tannase treated extract.
CROSS REFERENCE TO RELATED APPLICATIONS
This is a divisional application of application Ser. No. 065,616, filed June 30, 1987, now U.S. Pat. No. 4,839,187, which is a continuation application of application Ser. No. 620,754, filed June 14, 1984, now abandoned, which is a continuation-in-part application of application Ser. No. 561,678, filed Dec. 15, 1983, now abandoned.
US Referenced Citations (11)
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Jun 1964 |
CAX |
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Non-Patent Literature Citations (3)
Entry |
Lee, Coffee and Tea Trade Journal, vol. 118, No. 5, May 1980, pp. 22, 68, 75-76. |
Chakrabarty, et al., "Utilization of Chem. from Tea Waste as Antioxidants for Fatty Materials and Their Nutritional Studies", Fats, Oils, Relat. Food Prod. Their Prep. Symp., 1976, pp. 112-116. |
Chem. Abstracts: 67:81289j, 73:33942u; 78:418700; 82:15397b; 85:19104v; 89:161807w; 82:153982q; 89:128039z. |
Divisions (1)
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Number |
Date |
Country |
Parent |
65616 |
Jun 1987 |
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Continuations (1)
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Number |
Date |
Country |
Parent |
620154 |
Jun 1984 |
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Continuation in Parts (1)
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Number |
Date |
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Parent |
561678 |
Dec 1983 |
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