Synergetic antioxidant mixture

Claim 2

A synergistic antioxidant mixture, characterized in that it comprises tocopherol, ascorbic acid and a phospholipid in quantities of 2.5 to 10% tocopherol and 2.5 to 20% ascorbic acid, based on the weight of the phospholipid, and in that it forms a stable dispersion of ascorbic acid in an anhydrous lipophilic medium.

Claim 3

A mixture as claimed in claim 1, characterized in that it contains about 10% tocopherol and from 5 to 20% ascorbic acid, based on the weight of phospholipid.

Claim 4

A mixture as claimed in claim 1 or 2, characterized in that the phospholipid is soya lecithin, egg yolk lecithin or fractions thereof.

Claim 5

A process for the protection of a fat or a fat-containing food or cosmetic product against oxidation, characterized in that 0.55 to 2.3% of the mixture claimed in claim 1, based on the weight of the fat, is incorporated in the fat or in the food or cosmetic product.

Claim 6

A process for the production of the antioxidant mixture claimed in claim 1, characterized in that the phospholipid and the tocopherol are mixed with stirring at a temperature of or below 60 ° C, ascorbic acid dissolved in a polar solvent is progressively added to this premix in the presence of an inert gas and the solvent is removed at a temperature of or below 60 ° C.

Claim 7

A process for the protection of a fat against oxidation by incorporation of ascorbic acid, phospholipid and tocopherol, characterized in that the phospholipid is added to the fat, the tocopherol and the ascorbic acid are dissolved in a polar solvent, the ascorbic acid solution and tocopherol are mixed with the fat containing the phospholipid, the solvent is removed at a temperature of or below 60 ° C in the presence of an inert gas so that the tocopherol represents 2.5 to 10% by weight of the phospholipid and the ascorbic acid 2.5 to 20% by weight of the phospholipid and in that the tocopherol, the ascorbic acid and the phospholipid represent 0.55 to 2.3% by weight of the fat.

Claim 8

A process for the protection of a fat against oxidation by incorporation of ascorbic acid, phospholipid and tocopherol, characterized in that the phospholipid is added to the fat, the tocopherol and the ascorbic acid are dissolved in a polar solvent, the ascorbic acid solution and tocopherol are mixed with the fat containing the phospholipid, the solvent is removed at a temperature of or below 60 ° C in the presence of an inert gas so that the tocopherol represents 2.5 to 10% by weight of the phospholipid and the ascorbic acid 2.5 to 20% by weight of the phospholipid and in that the tocopherol, the ascorbic acid and the phospholipid represent 0.55 to 2.3% by weight of the fat.

Claim 9

A fat or fat-containing food or cosmetic product protected against oxidation by the process claimed in claim 4 or 6.

Claim 10

An animal fat, more particularly oil of marine animals, protected against oxidation by the process claimed in claim 4 or 6.

Claim 11

A vegetable oil, particularly black currant seed oil, protected against oxidation by the process claimed in claim 4 or 6.