Food compositions fortified with anti-oxidants.

摘要

A food composition containing 20-100 wt.% of aqueous phase contains at least 15 ppm of hydrophilic olive polyphenols. The hydrophilic polyphenols are tyrosol and hydroxytyrosol. An independent claim is also included for a process for the preparation of the food composition by selecting the ingredients including the aqueous phase and then process these ingredients in the usual way. One or more of the ingredients contains tyrosol and hydroxytyrosol or their precursors oleuropein or aglycon.