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Fat composition

An oil and fat composition and oil technology, which can be applied in the directions of edible oil/fat, preservation of fatty substances by additives, production of fat, etc., and can solve the problems of limited practical application, low oxidation stability, deterioration, etc.

Active Publication Date: 2016-01-06
KAO CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] On the other hand, oils and fats containing these highly unsaturated fatty acids in a high concentration have very low oxidation stability and tend to generate deterioration odors and odors, so their practical application is severely limited.

Method used

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  • Fat composition
  • Fat composition
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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～10 and comparative example 1～3

[0209] [Preparation of oil and fat composition]

[0210] Oil and fat a, oil and fat b, rosemary extract (RME-1), thyme extract (SE-1), basil extract (SE-3), and mixed tocopherols (manufactured by ArcherDaniels Midland) were mixed to prepare oil and fat compositions, respectively. . Total content of eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) in fatty acids constituting oils and fats in each oil and fat composition (total 100% by mass), oil and fat composition The contents of rosemary extract, thyme extract, basil extract, and mixed tocopherols are shown in Table 4. Moreover, the compounding quantity of the preparation of a rosemary extract, a thyme extract, and a basil extract was calculated|required from the content of the extract in the preparation shown in Table 2 so that it might become the content shown in Table 4.

[0211] [Oxidation Stability Evaluation]

[0212] Oxidative stability evaluation was performed using the oil and fat compositions shown ...

Embodiment 11～38 and comparative example 4～7

[0224] [Preparation of oil and fat composition]

[0225] The oils and fats a, the oils and fats b, the rosemary extract (RME-1), and the thyme extract (SE-1) were mixed to prepare oil and fat compositions, respectively. Total content of eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) in fatty acids constituting oils and fats in each oil and fat composition (total 100% by mass), oil and fat composition The content of rosemary extract and the content of thyme extract are shown in Table 5. In addition, the compounding quantity of the preparation of a rosemary extract and a thyme extract was calculated|required from the content of the extract in the preparation shown in Table 2 so that it might become the content shown in Table 5.

Embodiment 39～66 and comparative example 8～11

[0227] [Preparation of oil and fat composition]

[0228] The oils and fats a, the oils and fats b, the rosemary extract (RME-1), and the basil extract (SE-3) were mixed to prepare oil and fat compositions, respectively. Total content of eicosapentaenoic acid (C20:5) and docosahexaenoic acid (C22:6) in fatty acids constituting oils and fats in each oil and fat composition (total 100% by mass), oil and fat composition The content of rosemary extract and the content of basil extract are shown in Table 6. In addition, the compounding quantity of the preparation of a rosemary extract and a basil extract was calculated|required from the content of the extract in the preparation shown in Table 2 so that it might become the content shown in Table 6.

[0229] [Film heating test]

[0230] Using the oil and fat compositions shown in Tables 5 and 6, a film heating test was performed in the same manner as described above, and the "oxidative deterioration odor" was evaluated. In addition...

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Abstract

Provided is a fat composition that, despite containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, has high stability against oxidation, reduced odor of deterioration during cooking with heat, and reduced off-odor derived from a rosemary extract. The fat composition contains the following components (A), (B), and (C1): (A) fat in which the total content of eicosapentaenoic acid and docosahexaenoic acid among the constituent fatty acids is 0.1-20 mass% with respect to total fatty acids, (B) 0.005-0.25 mass% of a rosemary extract, and (C) 0.00001-0.0025 mass% of a thyme extract, a basil extract, or a combination thereof.

Description

technical field [0001] The invention relates to a grease composition. Background technique [0002] In recent years, interest in the maintenance and improvement of health and the prevention and treatment of diseases have increased. 6. Research on the physiological function of DHA) is in progress. Specifically, anti-arteriosclerosis effects, brain function improvement effects, visual function improvement effects, antitumor effects, anti-inflammatory effects, etc. have been reported (Non-Patent Document 1). In 2005, the Ministry of Health, Labor and Welfare stipulated a total intake target amount of 1 g / day for DHA and EPA, and it is desired to use fats and oils containing DHA and EPA in high concentrations. [0003] On the other hand, fats and oils containing these highly unsaturated fatty acids in a high concentration have very low oxidation stability and tend to generate deterioration odors and bad odors, thus severely limiting their practical application. [0004] As a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/00A23D9/007A23L1/30
CPCC11B5/0035C11B5/0085A23L33/115A23D9/007A23C9/1528
Inventor 松田优美本间里佳
Owner KAO CORP
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