Nestec S.a.

Ladislas Colarow

Andrej Kusy

Raymond Bertholet

Hans Uwe Trueck

Gerard Masson

Ernesto Dalan

Vincent Rivier

An antioxidant composition and a process of recovering the same from a gelatinous retentate of spent ground coffee oil, comprising from 20 to 60% wt of complex lipids and from 10 to 75% wt of carboxylic acids 5-hydroxytryptamides, in which the 5-HT are for example those of behenic, arachidic and/or lignoceric acids, and the complex lipids are phospholipids and glycolipids. This composition may be advantageously used in food products.

Antioxidant composition and process for the preparation thereof

Lysolecithin/polymer compositions of lysolecithin and a polymer of pectin or of a food-quality gum or of mixtures thereof. The compositions, when added to protein-containing food products to be subjected to heating, effect stabilization of protein to heat, and the composition may be combined with an oil for preparation of emulsions with water.

Protein-containing foods having stability to heat-treatment

A liposoluble antioxidant composition contains a group B vitamin-organic acid complex and a lecithin rich in phosphatidyl choline.

Liposoluble antioxidant mixture

An egg yolk fortified with exogenous soybean lysophosphatidylcholine contained in exogenous soybean lysophospholipids is employed as an emulsification agent in oil and water emulsions, particularly in emulsions which are sterilized. The agent may be obtained by hydrolyzing phospholipids derived from soybeans with phospholipase A2, deactivating the phospholipase A2 with a proteolytic enzyme and then inactivating the proteolytic enzyme by heat-treatment at a temperature of from 80.degree. C. to 90.degree. C., and then, egg yolk is fortified by combining and homogenizing the so-obtained lysophospholipids, or exogenous phospholipids containing lysophosphatidylcholine otherwise obtained, with egg yolk.

Heat-stable oil and water emulsion and preparation thereof

Glycolipids and phospholipids are obtained by dissolving a mixture of complex lipids in a solvent to form a solution and then passing the solution over a boric acid gel. Glycolipids are retained in the gel, and phospholipids are eluted through the gel.

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Savigny, Switzerland

Ladislas Colarow