Nestec S.a.

Robert Aeschbach

Hans-Juergen Wille

Georges Philippossian

Patricia Rossi

Tuong Huynh-Ba

Karlheinz Bortlik

Umberto Bracco

Pierre Lambelet

Maurizio Beggio

The present invention in general relates to the field of taste. In particular it relates to the reduction of astringency. One embodiment of the present invention relates to the use of at least one phospholipid for the preparation of a phenol containing composition to reduce the astringency of the composition.

Reducing astringency in compositions containing phenolic compounds

Antioxidant compositions for protecting food and cosmetic products from oxidation are isolated from olives by grinding olives to obtain ground olive material which then is dried and then the dried material is pressed which provides for recovering and obtaining, from the pressing, a lipid composition separate from a pressed olive cake, the lipid composition containing lipid-soluble and water-soluble antioxidants. Additionally, further treatment of the cake material by combining a medium chain triglyceride, glycol, or a C,-C,alkyleneglycol with the cake material and then pressing under a pressure of at least 40 bar provides for recovering and obtaining water-soluble antioxidants from the cake material.

Extraction of olives for obtaining antioxidant compositions

Antioxidant substances are obtained from vegetable matter by mixing vegetable matter containing antioxidant substances with a C.sub.2 -C.sub.6 alkylene glycol and subjecting the mixture to pressure of at least 40 bar to obtain a liquid extract. In carrying out the process, the vegetable matter mixed with the alkylene glycol has a moisture content of from 5% to 30% by weight. Further, to subject the mixture to pressure, the mixture is pressed, and additionally, the process includes filtering the extract to obtain a clear extract.

Alkylene glycol extraction of antioxidants from vegetable matter

Antioxidant principles are concentrated in a fat by mixing the fat with a vegetable material containing phenolic antioxidants to obtain a mixture and pressing the mixture under a pressure of at least 40 bar. The fat concentrated with antioxidant principles may be added to a fat-containing food to protect the food from oxidation.

Concentration of antioxidants in fats

An oil containing a spice extract which has antioxidant activity is prepared by mixing a spice extract contained in a polar solvent with an oil, evaporating the polar solvent from the mixture, adding a non-polar solvent to the mixture, to dilute the mixture and to precipitate constituents of the mixture, and stirring to obtain a homogenized non-polar solvent/extract/oil mixture, separating precipitate from that mixture and then evaporating the non-polar solvent phase to obtain an oil containing spice extract. The oil containing the spice extract may be mixed with further polar solvent containing the spice extract, after which the process is repeated to enrich the final oil product with spice extract.

Preparation of spice extract antioxidant in oil

Antioxidant principles are concentrated in a fat by mixing the fat with a vegetable material containing phenolic antioxidants at an elevated temperature to obtain a mixture. The mixture is pressed under a pressure of at least 40 bar to obtain a fat concentrated with antioxidant principles, which may be added to a fat-containing food to protect the food from oxidation.

Process for protecting a fat against oxidation

Carnosic acid is obtained by extracting sage and rosemary with an apolar solvent, contacting the extract with an adsorbent material to separate carnosic acid from apolar compounds of the extract, desorbing the adsorbent with a polar solvent and then evaporating the solvent to obtain a residue containing carnosic acid. The carnosic acid contained in the residue may be purified by crystallizing it from the residue.

Carnosic acid obtention and uses

An antioxidant composition is obtained by subjecting a spice to at least one extraction with a non-polar solvent, after which the residue from the spice thus extracted is subjected to at least one extraction with a polar solvent and the extract obtained from each extraction with the polar solvent is concentrated and dried to obtain the antioxidant. Additionally, the extract obtained from the non-polar solvent extractions may be mixed with a basic aqueous solution, after which the aqueous phase of the mixture is acidified and then extracted with dichloromethane, and the extract so obtained may be combined with the extract obtained from the polar solvent extractions, concentrated and then dried.

Growing community of inventors

Vevey, Switzerland

Robert Aeschbach