OXIDATION RETARDATION IN FOOD SYSTEMS USING LIPID-SOLUBLE TEA CATECHINES Russian patent published in 2019 - IPC A23L3/3517 A23L3/3544 A23B4/20 A23D7/01 A23D7/06 A23D9/13 A23F3/16 A23L27/60 A23L5/41 A61K31/353 C11B5/00 

FIELD: food industry.

SUBSTANCE: invention is intended for usage in meat industry. Method for slowing down oxidation of food products having a boundary line of lipid and aqueous phases is characterized by that it includes a step of adding catechins of green tea esterified to complex palmityl esters in amount of 250–1000 ppm. Catechins of green tea, esterified to complex palmitol esters, are introduced into food product together with antioxidant compounds by way of mixing. Food products are selected from a group consisting of food emulsions, meat products, as well as products of cereals and crushed grain with low fat content, wherein food emulsions are selected from a group consisting of mayonnaise, margarine and dressing for salad. Lipid-soluble tea catechines are suitable for use in decelerating undesirable colour changes and in prolonging oxidative stability of meat products, food emulsions and extruded food products, as well as in slowing down the formation of oxidation products in margarine and salad dressings.

EFFECT: composition is effective while maintaining desired red colour of meat products, as well as during inhibition of formation of oxidative by-products, compared to non-processed meat products, while maintaining low levels of oxidative products in food emulsions and maintaining low levels of secondary oxidative products and acceptable organoleptic profiles for extruded food products.

10 cl, 9 dwg, 19 tbl