Marcus Eggers,Alessia Ermacora,Günter Georg Kindel,Birgit Hanna Elfriede Kohlenberg,Gerhard Eduard Krammer,Nicole Marita Schulze,Julie Aline Michele Sicart,Melanie Stürtz,Renske Leonarda Margriet Tijs
申请号：
US16343136
公开号：
US20190313659A1
申请日:
2017.11.24
申请国别(地区):
US
年份:
2019
代理人:
摘要：
The present invention relates to food products containing vegetable oils which are sensitive for oxidation, leading to rancidity and unattractive food products for consumers. Objective of the invention is to reduce the oxidation, without using EDTA. The oxidation has been reduced using a mixture of compounds than can be obtained from natural sources. This reduced oxidation of fatty acids has been shown in low-fat mayonnaise, salad dressing, and margarine.
