Claims
- 1. A process for protection of a fat against oxidation comprising stirring tocopherol and a lecithin at a temperature not greater than 60.degree. C. to form a mixture, dissolving ascorbic acid in a polar solvent to form a solution, mixing the dissolved ascorbic acid solution into the tocopherol and lecithin mixture, eliminating the solvent from the tocopherol, lecithin and ascorbic acid solution mixture at a temperature not greater than 60.degree. C. and then incorporating the mixture into a fat.
- 2. A process according to claim 1 wherein an inert gas is bubbled through the tocopherol and lecithin while stirring the tocopherol and lecithin.
- 3. A process according to claim 1 wherein the polar solvent is ethanol.
- 4. A process according to claim 1 wherein the tocopherol is in an amount of from 2.5% to 10% by weight based upon a weight of the lecithin and the ascorbic acid is in an amount of from 2.5% to 20% by weight based upon a weight of the lecithin, and the tocopherol, ascorbic acid and lecithin are incorporated in the fat in an amount of from 0.55% to 2.3% by weight based upon a weight of the fat.
- 5. A process according to claim 1 wherein the fat is contained in a cosmetic product.
- 6. A process according to claim 1 wherein the fat is contained in a food product.
- 7. A process for protection of a fat against oxidation comprising adding a lecithin to a fat, dissolving tocopherol and ascorbic acid in a polar solvent to form a solution, adding the tocopherol and ascorbic acid solution to the lecithin-added fat and then eliminating the solvent from the fat.
- 8. A process according to claim 7 wherein the polar solvent is ethanol.
- 9. A process according to claim 7 wherein the tocopherol is in an amount of from 2.5% to 10% by weight based upon a weight of the lecithin and the ascorbic acid is in an amount of from 2.5% to 20% by weight based upon a weight of the lecithin, and the tocopherol, ascorbic acid and lecithin are incorporated in the fat in an amount of from 0.55% to 2.3% by weight based upon a weight of the fat.
- 10. A process according to claim 7 wherein the fat is contained in a cosmetic product.
- 11. A process according to claim 7 wherein the fat is contained in a food product.
Priority Claims (1)
Number |
Date |
Country |
Kind |
374/88 |
Feb 1988 |
CHX |
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CROSS REFERENCE TO RELATED APPLICATIONS
This is a divisional application of application Ser. No. 07/785,496, now U.S. Pat. No. 5,364,886, filed Oct. 31, 1991, which, in turn, is a continuation application of application Ser. No. 07/297,120 filed Jan. 13, 1989, now abandoned.
US Referenced Citations (15)
Foreign Referenced Citations (1)
Number |
Date |
Country |
5809041 |
Oct 1985 |
EPX |
Non-Patent Literature Citations (5)
Entry |
Schultz, ed. Symposium on Foods: Lipids and Their Oxidation, AVI Publishing Co., Inc. Conneticut, 1962, pp. 178-189. |
Translation of Ito, et al. Japanese Patent Kokai No. 55-69688 (1980). |
Lea, "Some Nutritional and Allied Problems Confronting the Food Manufacturer: Technological Aspects of Antioxidants", J. Sci. Food Agric., 9, Oct., 1958. pp. 621-632. |
Evans, Chemical Abstracts, CA: 6653C "Tocopherol Oxidation in Fats. Hydrogenated Soybean Oil", (1959). |
Pongracz, "Antioxidant Mixtures for Use in Food." Ianternat. J. Vit. Nutr. Res. 43 (1973): 517-525. |
Divisions (1)
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Number |
Date |
Country |
Parent |
785496 |
Oct 1991 |
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Continuations (1)
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Number |
Date |
Country |
Parent |
297120 |
Jan 1989 |
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