UN PROCEDIMIENTO DE PREPARACION DE UNA COMPOSICION ALIMENTICIA

摘要

A composition comprising a food susceptible to lipid oxidation and an extract formed by the aqueous extraction of black tea leaves in a process which includes a treatment at a temperature from 120 DEG C to 210 DEG C, the amount of extract being such that the content of tea solids present is from 0.005% to 1.5% by weight based on the weight of food, said extract containing at least 5% by weight of polyphenols based on the weight of tea solids.