Conopco, Inc.

Symrise Ag

Unilever Plc

Unilever, N.v.

Unilever IP Holdings B.v.

Alessia Ermacora

Sabrina Silva Paes

Tjerk Bouman

Jurek Woller

Marieke Beute

Gerhard Krammer

Günter Kindel

Nicole Schulze

Marcus Eggers

Birgit Kohlenberg

Melanie Stürtz

Julie Sicart

Renske Tijssen

Christiaan Michaël Beindorff

Günter Georg Kindel

Nicole Marita Schulze

Donaldus Wilhelmus Hendricus Merkx

Linda Johanna Alida Van Adrichem

Petra Verhoef

Birgit Hanna Elfriede Kohlenberg

Julie Aline Michele Sicart

Renske Leonarda Margriet Tijssen

Gerhard Eduard Krammer

An objective of the disclosure is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

Composition comprising vegetable oil and apple cider vinegar

The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in the apple cider vinegar is more than 2%.

The present invention primarily relates to novel mixtures with stabilizing properties, particularly for avoiding, reducing or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or reducing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes, their use in specific preparations as well as novel preparations and methods of producing such preparations. Additionally, herein described are methods for decreasing, avoiding or delaying the formation of sensorially undesired flavours and/or tastes in oxidative degradation processes or autoxidative processes or for decreasing, avoiding or delaying oxidative processes in one or more oxidation-sensitive compounds, particularly autoxidative processes.

Mixtures with stabilising properties

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Vlaardingen, Netherlands

Alessia Ermacora