Stabilized oil and methods of making the same

Abstract

Stabilized oils including an edible oil and an antioxidant composition comprising α-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

1 - 8 . (canceled) 
     
     
         9 . A method for preparing a stabilized oil, the method comprising:
 providing an edible oil; and   adding an antioxidant composition to the edible oil to provide a stabilized oil;   wherein the antioxidant composition consists of about 800 ppm to about 2.000 ppm α-lipoic acid based on total weight of the stabilized oil and one or more selected from the group consisting of:
 about 500 ppm to about 2.500 ppm of ascorbyl palmitate based on total weight of the stabilized oil; 
 about 400 ppm to about 1.600 ppm of green tea extract based on total weight of the stabilized oil; 
 about 725 ppm to about 6.000 ppm of rosemary extract based on total weight of the stabilized oil; and 
 about 400 ppm to about 1.600 ppm of lecithin based on total weight of the stabilized oil. 
   
     
     
         10 . The method of  claim 9 , wherein the edible oil comprises a soybean oil, a palm oil, a canola oil, corn oil, an olive oil, a peanut oil, a sunflower oil, a sesame oil, a safflower oil, a marine oil, or mixtures thereof. 
     
     
         11 . The method of  claim 10 , wherein the edible oil comprises a polyunsaturated fat selected from the group consisting of ALA, EPA, and DHA. 
     
     
         12 - 16 . (canceled) 
     
     
         17 . The method of  claim 9 , wherein the stabilized oil has an Oxidative Stability Index at 110° C. of at least 30 hours. 
     
     
         18 - 44 . (canceled) 
     
     
         45 . The method of  claim 9 , wherein the antioxidant composition consists of about 800 ppm to about 2,000 ppm of α-lipoic acid and about 500 ppm to about 2,500 ppm of ascorbyl palmitate, based on total weight of the stabilized oil. 
     
     
         46 . The method of  claim 9 , wherein the antioxidant composition consists of about 800 ppm to about 2,000 ppm of α-lipoic acid, about 500 ppm to about 1,600 ppm of lecithin, and about 500 ppm to about 2,500 ppm of ascorbyl palmitate, based on total weight of the stabilized oil. 
     
     
         47 . The method of  claim 9 , wherein the antioxidant composition consists of about 800 ppm to about 2,000 ppm of α-lipoic acid, about 500 ppm to about 1,600 ppm of lecithin, and about 400 ppm to about 1,600 ppm of green tea extract, based on total weight of the stabilized oil. 
     
     
         48 . The method of  claim 9 , wherein the antioxidant composition consists of about 800 ppm to about 2,000 ppm of α-lipoic acid, about 500 ppm to about 2,500 ppm of ascorbyl palmitate, and about 400 ppm to about 1,600 ppm of green tea extract, based on total weight of the stabilized oil. 
     
     
         49 . The method of  claim 9 , wherein the antioxidant composition consists of about 800 ppm to about 2,000 ppm of α-lipoic acid and about 725 ppm to about 6,000 ppm of rosemary extract, based on total weight of the stabilized oil.