Low micron-sized ascorbic acid particles, especially a suspension thereof in a medium in which they are insoluble, and the use thereof as an antioxidant for mediums in which the particles remain insoluble
Patent 5314686 Issued on May 24, 1994. Estimated Expiration Date: 
October 14, 2012. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
October 14, 2012. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 2811483 3293132 3316101 3767825 3873713 Vegetable oil emulsion Antioxidative compound, method of extracting same from rosemary, and use of same Two phase margarine Brine for conserving cucumber Solid food stuff composition containing dunaliella algae and process for the production thereof InventorAssigneeApplicationNo. 960715 filed on 10/14/1992US Classes:424/401, Cosmetic, antiperspirant, dentifrice424/489, Particulate form (e.g., powders, granules, beads, microcapsules, and pellets)514/474Ascorbic acid or derivative (e.g., vitamin C, etc.)ExaminersPrimary: Page, Thurman K.Assistant: Gardner, Sally Attorney, Agent or FirmForeign Patent References
International ClassesA61K 007/00A61K 009/14 AbstractSolid ascorbic acid particles of less than 38 microns in size are shown to be effective antioxidants for substrates in which ascorbic acid is insoluble, such as animal and vegetable oils, essential oils, carotenoids, and the like, at weight concentrations of 0.02% and even at 0.005% or below. These particles are preferably prepared by wet milling ascorbic acid in a medium in which it is insoluble, until the size is less than 38 microns, and preferably less. Employment of such particles in a medium in which they are insoluble, as well as employment in the stabilization of fats, oils, and foods, is demonstrated.Other References
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