Method for preventing the oxidation of lipids in animal and vegetable oils and compositions produced by the method thereof
View Patent ↗A composition comprising an oil selected from the group consisting of vegetable oils, animal oils, and krill oil in an amount sufficient to lower the peroxide index of the composition. The composition may preferably comprise a fish oil also having astaxanthin added thereto.
1. A method of reducing the peroxidation of an extracted animal oil and/or vegetable oil comprising adding extracted krill oil in an amount sufficient to reduce the peroxidation of said extracted animal oil and/or vegetable oil.
2. The method of claim 1 , wherein said extracted krill oil is added in an amount of between 2% and 25% on a weight/volume ratio.
3. The method of claim 1 , wherein said animal oil is a marine oil.
4. The method of claim 2 , further comprising adding a phospholipid to said animal oil and/or vegetable oil.
5. The method of claim 4 , wherein said phospholipid is added in an amount of between 1% and 10% by weight/volume.
6. The method of claim 5 , wherein said phospholipid is soy lecithin.
7. The method of claim 4 , further comprising adding a carotenoid to said animal oil and/or vegetable oil.
8. The method of claim 7 , wherein said carotenoid is astaxanthin and added in an amount of between 1% and 3% by weight/volume.
9. The method of claim 7 , further comprising adding vitamin E to said animal oil and/or vegetable oil.
10. The method of claim 9 , wherein said vitamin E is added in an amount of between 0.1% and 2% by weight/volume.
11. A composition comprising (i) an extracted animal oil and/or vegetable oil and (ii) extracted krill oil, said krill oil being present in an amount sufficient to reduce peroxidation of the animal and/or vegetable oil.
12. The composition of claim 11 , wherein said extracted krill oil is present in an amount of between 2 and 25% on a weight/volume ratio.
13. The composition of claim 12 , wherein said animal oil is a marine oil.
14. The composition of claim 13 , further comprising a phospholipid.
15. The composition of claim 14 , wherein said phospholipid is present in an amount of between 1% and 10% by weight/volume.
16. The composition of claim 15 , wherein said phospholipid is soy lecithin.
17. The composition of claim 14 , further comprising astaxanthin.
18. The composition of claim 17 , wherein said astaxanthin is present in an amount of between 1 and 3% by weight/volume.
19. The composition of claim 17 , further comprising Vitamin E.
20. The composition of claim 19 , wherein said Vitamin E is present in an amount of between 0.1 and 2% by weight/volume.