GB753794A - Improvements in or relating to antioxidant compositions and food products stabilizedtherewith - Google Patents

Improvements in or relating to antioxidant compositions and food products stabilizedtherewith

Info

Publication number
GB753794A
GB753794A GB21091/54A GB2109154A GB753794A GB 753794 A GB753794 A GB 753794A GB 21091/54 A GB21091/54 A GB 21091/54A GB 2109154 A GB2109154 A GB 2109154A GB 753794 A GB753794 A GB 753794A
Authority
GB
United Kingdom
Prior art keywords
mixture
food
oils
trialkylphenol
fats
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB21091/54A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Universal Oil Products Co
Original Assignee
Universal Oil Products Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Universal Oil Products Co filed Critical Universal Oil Products Co
Publication of GB753794A publication Critical patent/GB753794A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B5/00—Preserving by using additives, e.g. anti-oxidants
    • C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
    • C11B5/0035—Phenols; Their halogenated and aminated derivates, their salts, their esters with carboxylic acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Emergency Medicine (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

In order to preserve foods, examplified by meat and fish, e.g slabs of bacon and ham, sides of beef, poultry, lobsters and whale products, fruit, e.g. oranges, pineapples and bananas, vegetables, e.g. egg plant, squash and avocados, edible oils and fats, e.g. linseed, menhaden, cod liver, castor, olive, rapeseed, coconut, palm, corn, sesame, peanut and babassu oils, butter, lard, beef tallow and hydrogenate oils and fats, against oxidative deterioration, the food is treated with butylated hydroxyanisole and a 2, 4, 6-trialkylphenol in the proportion 30 to 70/70 to 30. The trialkyl phenol employed according to the examples is 2, 6-di-tertiary butyl-4-methylphenol. A mixture of the butylated hydroxyanisole and trialkylphenol is preferably employed in an amount from 0,001 to 0,1 per cent by weight of the food. Such a mixture may be injected into or sprayed on the food, or the food may be soaked in the mixture, and for these modes of application the mixture may be liquefied by heating, may be dissolved in a suitable solvent, e.g. propylene glycol or glycerol, or may be dispersed in water with the aid of an emulsifying agent such as mannitan, mannide or sorbitan monolaurate, monooleate or monopalmitate. The mixture may be incorporated in food packaging materials e.g. in the wax of wax coated paper. Known fat antioxidants, e.g. nordihydroguaiaretic acid, 5-hydroxycoumarin and propyl gallate, and substances which act as synergists or deactivators of metals which catalyze oxidation, e.g. citric, phosphoric and ascorbic acids, may also be incorporated.
GB21091/54A 1953-10-07 1954-07-20 Improvements in or relating to antioxidant compositions and food products stabilizedtherewith Expired GB753794A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US753794XA 1953-10-07 1953-10-07

Publications (1)

Publication Number Publication Date
GB753794A true GB753794A (en) 1956-08-01

Family

ID=22125328

Family Applications (1)

Application Number Title Priority Date Filing Date
GB21091/54A Expired GB753794A (en) 1953-10-07 1954-07-20 Improvements in or relating to antioxidant compositions and food products stabilizedtherewith

Country Status (1)

Country Link
GB (1) GB753794A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3852500A (en) * 1973-04-23 1974-12-03 Mr Crawfish Inc Preservation of crawfish meat with hepato-pancreatic crawfish distillate
WO2001032040A1 (en) * 1999-11-01 2001-05-10 University Of Massachusetts Method for selective delivery of lipid-soluble antioxidants into the polar lipid fraction of a food product
EP1736528A3 (en) * 2005-04-04 2007-01-10 Degussa GmbH Process for increasing the oxidative stability of biodiesel.

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3852500A (en) * 1973-04-23 1974-12-03 Mr Crawfish Inc Preservation of crawfish meat with hepato-pancreatic crawfish distillate
WO2001032040A1 (en) * 1999-11-01 2001-05-10 University Of Massachusetts Method for selective delivery of lipid-soluble antioxidants into the polar lipid fraction of a food product
EP1736528A3 (en) * 2005-04-04 2007-01-10 Degussa GmbH Process for increasing the oxidative stability of biodiesel.

Similar Documents

Publication Publication Date Title
De Abreu et al. Natural antioxidant active packaging film and its effect on lipid damage in frozen blue shark (Prionace glauca)
Pereira et al. Lipid peroxidation in meat and meat products
Rostamzad et al. Enhancement of the storage quality of frozen Persian sturgeon fillets by using of ascorbic acid.
RU2009108347A (en) ANTI-MICROBIAL MICELS FOR USE IN FOOD
Králová The effect of lipid oxidation on the quality of meat and meat products
Rao et al. Shelf life of chill stored panagasius (Pangasianodon hypophthalmus) fish fillets: effect of vacuum and polyphosphate
Lago et al. Shelf life determination of frozen fish sausage produced with fillet and minced fish derived from the Nile tilapia processing
Emir Çoban et al. The effect of active packaging film containing rosemary extract on the quality of smoked rainbow trout (Oncorhynchus mykiss)
Rostamzad et al. Inhibitory impacts of natural antioxidants (ascorbic and citric acid) and vacuum packaging on lipid oxidation in frozen Persian sturgeon fillets
Haghparast et al. Antioxidant properties of sodium acetate, sodium citrate and sodium lactate on lipid oxidation in rainbow trout (Onchorhynchus mykiss) sticks during refrigerated storage (4 C)
Zeng et al. Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: A critical review
GB753794A (en) Improvements in or relating to antioxidant compositions and food products stabilizedtherewith
Ehsani et al. Rancidity development of refrigerated rainbow trout (Oncorhynchus mykiss) fillets: Comparative effects of in vivo and in vitro lycopene
Taşkaya et al. Determination of some quality properties of “hamsi kaygana” prepared with different additives
US2770545A (en) Stabilization of organic compounds
Kraybill et al. Antitoxidants, new developments for food use
Kochhar Deterioration of edible oils, fats and foodstuffs
US2354495A (en) Dehydration process
US2464927A (en) Antioxidant
Azizkhani et al. Effects of some natural antioxidant mixtures on margarine stability.
US2029248A (en) Preservation of animal tissues
Gibson et al. Quality evaluation of frozen stored channel catfish grown by tank culture: effects of dietary fat, freezing method and storage temperature
US2856293A (en) Stabilization of fatty materials
Gogna et al. Efficacy of glucono-delta-lactone on quality traits of goat pickle
CN103653181B (en) A kind of meat anticorrosion anti-oxidant