107716 ⎘
Preserving by using additives, e.g. anti-oxidants containing oxygen
Sub-classes:Composition in the Form of a Supramolecular Arrangement Including Hydrophilic Molecules Which is Stabilized by Mineral Particles in a Lipid Phase
#2METHOD FOR LOWERING THE OXIDISING POWER OF A LIQUID OR SEMI-LIQUID ORGANIC COMPOSITION
#3OIL-AND-FAT COMPOSITION
#4STABILIZED COMPOSITIONS CONTAINING EDIBLE OIL AND THEIR USES IN FOOD PRODUCTS
#5Composition containing vegetable oil, caramel and phenolic compounds
#6Stability of short path evaporation treated oils
#7Stability of short path evaporation treated oils
#8FOOD-RELATED USES OF HIGH-STABILITY OIL
#9Composition containing vegetable oil, caramel and phenolic compounds
#10Oil composition and oxidation inhibiting method of oil
#11Method of manufacturing microbially produced plastic and microbially produced plastic
#12PROCESS FOR INCREASING THE STABILITY OF A COMPOSITION COMPRISING POLYUNSATURATED OMEGA-6 FATTY ACIDS
#13Lecithin derived from high-oleic soybeans
#14Seed oil compositions
#15Method for producing high purity omega-3 fatty acid ethyl ester
#16Processes for preparation of oil compositions
#17Fat composition
#18NUTRITIONAL COMPOSITIONS AND USES THEREOF
#19Metal-complexing aroma compounds for use in aroma stabilization
#20Pectic enzyme treated pectin, method of producing the same and application thereof
#21Juice or nectar formulations
#22Processes for preparation of oil compositions
#23ANTIOXIDANTS IN FISH OIL POWDER AND TABLETS
#24Seed oil compositions
#25Antioxidant compositions useful in biodiesel and other fatty acid and acid ester compositions
#26Antioxidant composition for marine oils comprising tocopherol, rosemary extract, ascorbic acid and green tea extract
#27Processes for preparation of oil compositions
#28Method for preventing the oxidation of lipids in animal and vegetable oils and compositions produced by the method thereof
#29Prepared foods containing triglyceride-recrystallized non-esterified phytosterols
#30STABILIZATION OF LONG CHAIN POLYUNSATURATED OILS
#31OIL BLEND OF SYNERGISTICALLY LOW OXIDATION VALUE
#32[(4-oxo-4H-chromen-3-yl)hydroxymethyl]- or [(4-oxo-4H-chromen-3-yl)methyl]phosphonic acid derivatives
#33Antioxidant and Its Use
#34Antioxidant compositions useful in biodiesel and other fatty acid and acid ester compositions
#35Oleaginous composition containing a flowable active ingredient
#36Dietary supplements and prepared foods containing triglyceride-recrystallized non-esterified phytosterols
#37Prepared foods containing triglyceride-recrystallized non-esterified phytosterols
#38Method of inhibiting water content variation of composition and use thereof
#39Method of inhibiting formation of volatile aldehydes and/or decomposition of fatty acids and use thereof
#40Processes for preparation of oil compositions
#41Seed oil compositions
#42High PUFA oil compositions
#43High-quality lipids produced by enzymatic liberation from biomass
#44Radical reaction inhibitors, method for inhibition of radical reactions, and use thereof
#45Method for preventing the oxidation of lipids in animal and vegetable oils and compositions produced by the method thereof
#46Ubiquinone-enriched foods
#47Method of preservation of a food prodcut and composition comprising one or more phytosterols and/or phytostanols useful for this purpose
#48Method for producing lipids by liberation from biomass
#49Liquid food/drink containing fat-soluble vitamin and method of stabilizing fat-soluble vitamin
#50Prepared foods containing triglyceride-recrystallized non-esterified phytosterols