Nestec S.a.

Jurg Loliger

Francoise Saucy

Umberto Bracco

Daniele Magnolato

David R Farr

A fat is protected from oxidation by, in one process embodiment, forming a mixture of tocopherol and lecithin at a temperature not greater than 60.degree. C., mixing ascorbic acid dissolved in a polar solvent into the tocopherol and lecithin mixture, eliminating the solvent from the mixture at a temperature not greater than 60.degree. C. and then, incorporating the mixture into a fat. In another embodiment, lecithin is added to a fat, and tocopherol and ascorbic acid dissolved in a polar solvent are added to the lecithin-added fat after which, the solvent is eliminated from the fat.

Process for protecting a fat against oxidation

An antioxidant for fat is prepared from tocopherol, ascorbic acid and lecithin. In one embodiment, a mixture of tocopherol and a lecithin first is made at a temperature not greater than 60.degree. C. Ascorbic acid dissolved in a polar solvent is added to the mixture and the solvent is eliminated at a temperature not greater than 60.degree. C. Alternatively, a lecithin is added to a fat. Tocopherol and ascorbic acid are dissolved in a polar solvent which is then added to the lecithin-added fat.

Process for preparing synergic antioxidant mixture

Foods, cosmetics and pharmaceuticals containing a lipid susceptible to oxidation are protected from oxidation by incorporating an effective amount of a coenzyme Q in a lipid phase of the food, cosmetic or pharmaceutical. Ascorbic acid and a phospholipid may be incorporated in combination with the coenzyme Q to provide synergistic protection from oxidation.

Protection of a food, cosmetic or pharmaceutical product against

Antioxidants containing purified and hydrolyzed gallotannins are derived from plant materials and are incorporated into foodstuffs for inhibiting oxidation in the foodstuffs.

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Corseaux, Switzerland

Jurg Loliger