Food-Grade Antioxidants and Methods of Preparation Thereof
PRODUCT OPPORTUNITIES• New natural antioxidant food additives• Lipid-containing food products with extended shelf lifePRODUCT OPPORTUNITIES ADVANTAGES• Provides natural, food-grade antioxidants• Can greatly improve the shelf life of oils, fried foods, and other lipid-containing foods TECHNOLOGY DESCRIPTIONOils are susceptible to lipid oxidation that causes the formation of off flavors and potentially toxic compounds. Lipid oxidation is the limiting factor for the shelf-life of oils and thus results in food waste. This invention provides natural, food-grade antioxidants that can be used as food additives to extend the shelf life of a wide variety of lipid-containing foods as well as oils used in food preparation, cooking and flavoring. ABOUT THE INVENTORDr. Eric A. Decker is a Professor and Head of the Department of Food Science at the University of Massachusetts Amherst. His research interests include characterization of mechanisms of lipid oxidation, antioxidant protection of foods, and the health implications of bioactive lipids. AVAILABILITY: Available for Licensing and Sponsored Research DOCKET: UMA 17-060 and UMA 18-027 PATENT STATUS: Patent Pending NON-CONFIDENTIAL INVENTION DISCLOSURE INVENTOR: Eric A. Decker, Ph.D. CONTACT: Oils are susceptible to lipid oxidation that causes the formation of off flavors and potentially toxic compounds. Lipid oxidation is the limiting factor for the shelf-life of oils and thus results in food waste. This invention provides natural, food-grade antioxidants that can be used as food additives to extend the shelf life of a wide variety of lipid-containing foods as well as oils used in food preparation, cooking and flavoring.
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