Oil/fat composition

A kind of oil composition and oil technology, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of limited practicality of flavor, low thermal stability, low oxidation stability, easy deterioration, etc.

Inactive Publication Date: 2014-06-11
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, oils and fats rich in these highly unsaturated fatty acids are easily deteriorated due to low thermal stability and oxidation stability, which significantly limits their practical application in terms of flavor.

Method used

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  • Oil/fat composition
  • Oil/fat composition
  • Oil/fat composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～26 and comparative example 1～8

[0132] [Modification of the fat composition]

[0133] Mixed oil A to C, further used as a free triomol to cooperate with the commercially available tritenol preparation, maintain a temperature of 50 ° C and use a blender to mix and dissolve until the overall clarification, and modify the oil composition separately.The content of oleic acid (C18: 1) in fatty acids composed of grease compositions, the content of linoleic acid (C18: 2), the content of α-linolenic acid (C18: 3), the content of the α-linolenic acid (C18: 2)The total content of acid (C20: 5) and 22 carbonic acid (C22: 6), and the content of free -type triol in oil compositions is shown in Table 2.

Embodiment 27 and comparative example 9

[0135] [Modification of the fat composition]

[0136] Mix the oil A and B, and further cooperate with the preparation of pesimoin or the commercially available plant alcoholin preparations as a free triol, maintain a temperature of 50 ° C and mix with the mixer and dissolve until the overall clarification.Best.The content of oleic acid (C18: 1) in fatty acids composed of grease compositions, the content of linoleic acid (C18: 2), the content of α-linolenic acid (C18: 3), the content of the α-linolenic acid (C18: 2)The total content of acid (C20: 5) and 22 carbonic acid (C22: 6), the content of ionized tritenol and free plant alcohol in the oil compositions as shown in Table 3.

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PUM

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Abstract

Provided is an oil / fat composition that can increase the flavor of a heat-cooked article and has a suppressed degradation odor during heat-cooking, even while containing much eicosapentaenoic acid and docosahexaenoic acid. The oil / fat composition contains the following components (A) and (B): (A) an oil / fat of which the total amount contained of the eicosapentaenoic acid and docosahexaenoic acid in the constituent fatty acids with respect to the all the fatty acids constituting the oil / fat being 0.4-10 mass%; and (B) 0.05-1.8 mass% of free triterpene alcohol.

Description

Technical field [0001] The present invention involves a useful oil composition for heating cooking. Background technique [0002] In recent years, the concern for improving the prevention and treatment of health and diseases is increasing.: 6, DHA) the study of physiological functions.Specifically, it is reported to have anti -arteriosclerosis, improvement of brain function, improvement of visual function, anti -tumor effects, anti -inflammatory effects, etc. (non -patented literature 1, etc.). [0003] However, oils rich in these high unsaturated fatty acids, due to the low heat stability and low oxidation stability, are easily degraded, which significantly restricts its practicality in terms of flavor. [0004] Existing technical literature [0005] Non -patented literature [0006] Non -Patent Literature 1: Japan Oil Chemistry Journal, 48,1017 (1999) Invention content [0007] The invention provides oil compositions containing the following components (A) and (B), and [0008...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00
CPCA23D9/007A23D9/013
Inventor 本间里佳松田优美
Owner KAO CORP
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