COMPOSITIONS FOR RETARDING RANCIDITY IN OIL-BASED FOOD SAUCES AND DRESSINGS
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United States of America Patent
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Aug 22, 2019
app pub date -
Feb 20, 2019
filing date -
Feb 20, 2018
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Rate of rancid flavor development in oil-based sauces and dressings can be slowed down by addition of a mixture containing sequestering agents for dissolved oxygen and heavy metal ions that are derived from vinegar and fruit juices. The types and proportions of the components of the mixture are chosen to promote a balance of flavor and color neutrality and adequacy of sequestering both heavy metal ions and dissolved oxygen. The mixture is effective in retarding development of rancid flavor moieties of hydroperoxides and hexanal, similar to a commonly-used chemical sequestrant, ethylene diamine tetra acetate (EDTA).
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