PROCESS FOR REDUCING OXIDATION OF A FOODSTUFF AND RELATED COMPOSITIONS
This specification relates to a process for reducing oxidation of a foodstuff, an antioxidant composition for use in such a process, and a foodstuff wherein oxidation is reduced by such a process.
1 . A process for reducing oxidation of a foodstuff, wherein the process comprises contacting the foodstuff with:
a green tea [ Camellia sinensis ] extract, and
a citrus fiber.
2 . A process according to claim 1 , wherein the process comprises contacting the foodstuff with an antioxidant composition comprising:
a green tea [ Camellia sinensis ] extract, and
a citrus fiber.
3 - 4 . (canceled)
5 . A process according to claim 1 , wherein the citrus fiber is a dried citrus fiber.
6 . A process according to claim 1 , wherein the citrus fiber comprises citrus fiber from a peel of a citrus fruit.
7 . A process according to claim 1 , wherein the citrus fiber comprises citrus fiber from a tangerine, lemon, lime or grapefruit.
8 . A process according to claim 1 , wherein the citrus fiber comprises citrus fiber from an orange.
9 . (canceled)
10 . A process according to claim 1 , wherein the foodstuff comprises a meat, cereal, cereal bar, pasta sauce, pasteurised soup, butter, margarine, low-fat spread, dairy product, soy products, pasteurised liquid egg, bakery product, confectionery product, fruit product, or food with a fat-based or water-containing filling.
11 . (canceled)
12 . A process according to claim 1 , wherein the foodstuff comprises mayonnaise.
13 . A process according to claim 1 , wherein the foodstuff comprises an emulsion.
14 . A process according to claim 13 , wherein the emulsion is an oil-in water emulsion.
15 . A process according to claim 13 , wherein the emulsion is an water-in-oil emulsion.
16 . A process according to claim 13 , wherein the emulsion is a double emulsion.
17 . A process according to claim 1 , wherein the foodstuff comprises a salad dressing.
18 . A process according to claim 2 , wherein the antioxidant composition further comprises maltodextrin.
19 - 20 . (canceled)
21 . A process according to claim 2 , wherein the green tea [ Camellia sinensis ] extract is present in the antioxidant composition at a concentration of at least 10% (by weight), based on the total weight of the antioxidant composition.
23 - 24 . (canceled)
24 . A process according to claim 2 , wherein the citrus fiber is present in the antioxidant composition at a concentration of at least 80% (by weight), based on the total weight of the antioxidant composition.
25 . A process according to claim 2 , wherein the citrus fiber is present in the antioxidant composition at a concentration of from 50 to 95% (by weight), based on the total weight of the antioxidant composition.
26 . A process according to claim 2 , wherein the weight ratio of the antioxidant composition to the foodstuff is from 0.0001 to 0.01.
27 - 36 . (canceled)
37 . A preserved foodstuff composition, wherein:
the preserved foodstuff composition comprises:
a foodstuff, and
an antoxidant composition composition; and
the antioxidant composition comprises:
a green tea [ Camellia sinensis ] extract, and
a citrus fiber.
46 . A kit, wherein the kit comprises:
a green tea [ Camellia sinensis ] extract,
a citrus fiber, and
instructions for contacting the green tea [ Camellia sinensis ] extract with a foodstuff to reduce oxidation of the foodstuff.