ERMACORA, Alessia,SILVA PAES, Sabrina,VAN ADRICHEM, Linda Johanna Alida
申请号:
CL2020000687
公开号:
CL2020000687A1
申请日:
2020.03.16
申请国别(地区):
CL
年份:
2020
代理人:
摘要:
The object of the present invention is to provide a compound containing vegetable oil and an antioxidant system to prevent oxidation and rids in vegetable oil of oacute; n de triglic amp; eacute; food, especially in products that are usually stored for a long time. Antioxidant systems should not provide unwanted color and taste to compounds and amperes in food. In addition, it must be a natural compound and / or an ingredient in foodIt is suitable for synthesis and amp; oacute; food taste and color. This is achieved by providing a component and amp; oacute; food containing vegetable oil, which is characterized by composition and amp; oacute; n including a source of vegetable oil; Aacute; cidos org amp; Aacute; NIC, one or one M amp; Aacute; cides org amp; Aacute; Nico, not ANCO amp; Aacute; Aacute; cido; cido; ACO amp; ace; cidos; aacuto). One or more compounds, such as aromatic compounds, acrylonitrile butadiene butadiene butadiene styrene copolymer. especially,Data sources: ACP; Aacute; cidos org amp; Aacute; Nico con amp; Aacute; cidos org amp; Aacute; Nico non ANP; Aacute; cidos AC amp; eacute; TICA accounts for all amp; Aacute; cidos org amp; Aacute; cidos org amp; Aacute; Ci non ANP; ANC accounts for 0.5%; ancut accounts for 0.5%.And relaci amp; oacute; n by weight, 1 or M amp; Aacute; s Amino amp; Aacute; cidos and total amp; Aacute; cidos org amp; Aacute; Nico and amp; Aacute; cido, 0.03% to 20%; lt; P gt; by weight; M amp; Aacute; s Amino amp; Aacute; Aacute; Nico and amp; Aacute; cido, 0.03% to 20%; lt; P gt;<;p>;EL OBJETO DE LA PRESENTE INVENCIÓ;N ES BRINDAR COMPOSICIONES QUE CONTENGAN ACEITE VEGETAL Y UN SISTEMA ANTIOXIDANTE PARA PREVENIR LA OXIDACIÓ;N DE LOS TRIGLICÉ;RIDOS EN EL ACEITE VEGETAL EN PRODUCTOS ALIMENTICIOS, EN PARTICULAR EN PRODUCTOS QUE, POR LO GENERAL, SON GUARDADOS UN LARGO TIEMPO. EL SISTEMA ANTIOXIDANTE NO DEBE DAR NI COLOR Y NI SABOR NO DESEADOS A LA COMPOSICIÓ;N DEL ALIMENTO. ASIMISMO