DRURY, Julianne (US),ДРУРИ Джулиан (US),RANDALL, Joan (US),РЕНДАЛЛ Джоан (US),BAN, Lan (US),БАНЬ Лань (US),SCHROEDER, William (US),ШРОУЭДЕР Уилльям (US)
申请号：
RU2017110206
公开号：
RU0002696313C2
申请日:
2015.08.31
申请国别(地区):
RU
年份:
2019
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention is intended for usage in meat industry. Method for slowing down oxidation of food products having a boundary line of lipid and aqueous phases is characterized by that it includes a step of adding catechins of green tea esterified to complex palmityl esters in amount of 250–1000 ppm. Catechins of green tea, esterified to complex palmitol esters, are introduced into food product together with antioxidant compounds by way of mixing. Food products are selected from a group consisting of food emulsions, meat products, as well as products of cereals and crushed grain with low fat content, wherein food emulsions are selected from a group consisting of mayonnaise, margarine and dressing for salad. Lipid-soluble tea catechines are suitable for use in decelerating undesirable colour changes and in prolonging oxidative stability of meat products, food emulsions and extruded food products, as well as in slowing down the formation of oxidation products in margarine and salad dressings.EFFECT: composition is effective while maintaining desired red colour of meat products, as well as during inhibition of formation of oxidative by-products, compared to non-processed meat products, while maintaining low levels of oxidative products in food emulsions and maintaining low levels of secondary oxidative products and acceptable organoleptic profiles for extruded food products.10 cl, 9 dwg, 19 tblИзобретение предназначено для использования в мясной промышленности. Способ замедления окисления пищевых продуктов, имеющих границу раздела липидной и водной фаз, характеризуется тем, что включает стадию добавления катехинов зеленого чая, эстерифицированных до сложных пальмитиловых эфиров, в количестве 250-1000 м.д. Катехины зеленого чая, эстерифицированные до сложных пальмитиловых эфиров, вносят в пищевой продукт совместно с антиоксидантными соединениями путем перемешивания. Пищевые продукты выбирают из группы, состоящей из пищевых эмульсий, мясных продук
