| abstract |
The objective of the present invention is to provide compositions containing vegetable oils and an anti-oxidant system to prevent oxidation of the triglycerides in the vegetable oil in food products, in particular in products which are often stored for a long time. The antioxidant system should not give an undesired colour, and neither an undesired taste, to a food composition. Additionally, it should be a natural compound and/or common food ingredient, and fitting to the food composition with regard to taste and colour. This has been achieved by providing a food composition containing vegetable oil, wherein the composition comprises a source of organic acids, one or more organic acids other than acetic acid, amino acids, and one or more phenolic compounds. More in particular the source of organic acids comprises organic acids other than acetic acid to total organic acids in the source of organic acids at a weight ratio ranging from 0.5% to 60%; and the weight ratio of one or more amino acids to total organic acids in the source of organic acid ranges from 0.03% to 20%. |