COMPOSITION THAT STABILIZES FOOD PRODUCTS CONTAINING PLANT INHIBITORS OF FATTY ACID OXIDATION Russian patent published in 2023 - IPC A23L33/105 A23L3/3472 A23L27/60 C11B5/00 

FIELD: food industry.

SUBSTANCE: present invention relates to a composition stabilizing a food product containing at least one vegetable inhibitor of fatty acid oxidation, methods for the preparation and application of these compositions, as well as to food containing such compositions. A composition stabilizing a food product containing at least one plant inhibitor of fatty acid oxidation is proposed, where at least one plant inhibitor contains: (a) an extract obtained from a plant of the Lamiaceae family; and (b) an extract or juice obtained from at least one plant selected from a group consisting of a plant of the Fabaceae family, a spinach plant of the Amaranthaceae family, a pomegranate plant of the Lythraceae family, an acerola plant of the Malpighiaceae family, a pseudo-grain plant and their mixtures; or (1) an aqueous, alcohol or water-alcohol extract of the plant Fabaceae families; or (2) an aqueous, alcohol or water-alcohol extract of a plant of the Fabaceae family and an extract obtained from at least one plant selected from a group consisting of a spinach plant of the Amaranthaceae family, a plant of the Lamiaceae family, a pomegranate plant of the Lythraceae family, an acerola plant of the Malpighiaceae family and their mixtures, where the Lamiaceae extract contains phenolic diterpenes in an amount of at least 1, wt. %, of the extract. The use of the specified composition stabilizing the food product is proposed to inhibit or prevent the oxidation of a food product susceptible to oxidative degradation, where the composition stabilizing the food product inhibits or prevents the conversion of polyunsaturated fatty acid (PUFA) oils into 2,4-heptadienal and/or 2,4-decadienal in the food product. A food product containing the specified composition stabilizing a food product that contains an oil-in-water emulsion or is selected from raw meat, meat that has undergone culinary processing, raw poultry products, poultry products that have undergone culinary processing, raw seafood, seafood that has undergone culinary processing, ready-to-eat dishes, culinary sauces such as pasta and ketchup sauces, table sauces, pasteurized and unpasteurized soups, salad dressings, water-in-oil emulsions, dairy products, bakery products or confectionery. A method for producing an oil-in-water emulsion is also proposed, including stages (1)-(3), where the specified composition stabilizing the food product is added at stage (1), or at stage (2), or at both stages (1) and (2), namely: (1) mixing of the first aqueous phase, possibly with a stabilizing composition; (2) adding oil to the product obtained in stage (1), possibly with a stabilizing composition; and (3) adding at least one more aqueous phase to the product obtained in stage (2), followed by mixing.

EFFECT: invention provides compositions containing at least one plant inhibitor of fatty acid oxidation, which are highly effective in stabilizing foods susceptible to oxidative degradation by reducing/preventing oxidative degradation.

21 cl, 28 dwg, 12 tbl, 16 ex