PROCESS FOR OXIDATIVE STABILIZATION OF FISH OIL BY ADDING A RAW BLUEBERRY ANTHOCYANIN EXTRACT

The invention relates to a process for the oxidative stabilization of the fish oil used as food supplement. According to the invention, the process consists in adding 0.05...0.1%, in relation to the oil, a hydroalcoholic anthocyanin extract, obtained from wild blueberries, to the mixture of fish oil...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	OANCEA RODICA SIMONA, STOIA MIHAELA, OPREAN LETIŢIA
Format:	Patent
Sprache:	eng ; rum
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention relates to a process for the oxidative stabilization of the fish oil used as food supplement. According to the invention, the process consists in adding 0.05...0.1%, in relation to the oil, a hydroalcoholic anthocyanin extract, obtained from wild blueberries, to the mixture of fish oil and soy lecithin, the obtained oil having an improved oxidative and storage stability.