GB640241A - Improvements in or relating to the stabilization of edible and potable substances against oxidation - Google Patents

Abstract

Edible and potable substances are preserved against oxidative deterioration by the addition of easily oxidizable organic phosphates of the type obtained by phosphorylating fermentable carbohydrates by yeast enzymes in the presence of inorganic phosphates, e.g. the hexose phosphates fructose-1,6-diphosphate, glucose-6-phosphate, fructose-6-phosphate, glucose-1,3,4 and 5-phosphate, galactose-6-phosphate, the pentose phosphates ribose 3- and 5-phosphate, the triose phosphates dihydroxyacetone phosphate and glycerine-aldehyde-2 and 3-phosphate, sulphydryl-hexose phosphates, reductone phosphates, riboflavin phosphates, such phosphates being produced in situ, if desired, by the addition of yeast press juice, an inorganic phosphate, e.g. sodium pyrophosphate, and a fermentable carbohydrate. The preserving effect may be increased by addition of dicarboxylic acids, magnesium compounds, or amino acids; known antioxidants such as tocopherol may also be added. The Specification as open to inspection under Sect. 91 comprises also the protection of any substance against oxidative deterioration and the employment of amino-acid phosphates. This subject-matter does not appear in the Specification as accepted.ALSO:Edible and potable substances, e.g., fatty substances, carotinoids, vitamins, hormones, chlorophyll, xanthophyll lycopin, coffee extract, are preserved against oxidative deterioration by the addition of easily oxidizable organic phosphates of the type obtained by phosphorylating fermentable carbohydrates by yeast enzymes in the presence of inorganic phosphates, exemplified by hexose-, pentose-, and triose-phosphates, sulphydryl hexose phosphates, reductone phosphates, riboflavin phosphates, such organic phosphates being produced in situ, if desired, by the addition of yeast press juice, an inorganic phosphate and a fermentable carbohydrate. The preserving effect may be increased by addition of dicarboxylic acids, magnesium compounds, or amino-acids; known antioxidants such as tocopherol may also be added. Examples are concerned with making a flavour-retentive, soluble powder by spray drying an extract of coffee containing hexosephosphoric acid in the quantity of 1 per cent of the dry matter and making a soluble cream powder which does not turn rancid or tallowy by spray drying a cream of 14 per cent fat content treated with 0.2 per cent of fructose-6-phosphate and homogenized. The Specification as open to inspection under Sect. 91 comprises also the protection of any substances against oxidative alterations and the employment of aminoacid phosphates, and a further example is concerned with the addition to a fatty substance-in-water emulsion of hexosephosphoric acid, glutamine acid, dehydrogenase and a suitable co-enzyme. This subject-matter does not appear in the Specification as accepted.ALSO:Fatty substances are preserved against oxidative deterioration, particularly against the development of rancid or tallowy taste, by the incorporation of easily oxidizable organic phosphates of the type obtained by phosphorylating fermentable carbohydrates by yeast enzymes in the presence of inorganic phosphates, exemplified by hexose-, pentose-, and triose phosphates, sulphydryl hexose phosphates, reductone phosphates, riboflavin phosphates, such organic phosphates being produced in situ, if desired, by the addition of yeast press juice, an inorganic phosphate and a fermentable carbohydrate. The preserving effect may be increased by addition of dicarboxylic acids, magnesium compounds or amino-acids; known antioxidants such as tocopherol may also be added. An example is concerned with kneading margarine or butter with press juice of a bottom yeast in which glucose, sodium pyrophosphate and magnesium chloride are dissolved.