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Fat composition

A kind of oil composition and oil technology, applied in edible oil/fat, using additives to preserve fatty substances, producing fat, etc., can solve the problems of deterioration smell, peculiar smell, low oxidation stability, and limited practical use, etc.

Active Publication Date: 2016-01-13
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 rich in α-linolenic acid have very low oxidative stability and tend to produce deterioration odors and odors, thus severely limiting their practical application.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～11 and comparative example 1～5

[0169] [Preparation of fat composition]

[0170] Grease a, fat b, rosemary extract (RME-1), thyme extract (SE-1), basil extract (SE-3), and mixed vitamin E (manufactured by Archer Daniels Midland) were mixed to prepare oil compositions . The content of α-linolenic acid (C18:3) in the fatty acids constituting the oils and fats in each oil composition (total amount 100% by mass), the content of rosemary extract in the oil composition, the content of thyme extract, The content of basil extract and the content of mixed vitamin E are shown in Table 4. In addition, the compounding quantity of the formulation of rosemary extract, thyme extract, and basil extract was calculated|required from the extract content in the formulation shown in Table 2 so that the content shown in Table 4 may be obtained.

[0171] [Oxidation Stability Evaluation]

[0172] Oxidation stability evaluation was performed using the oil and fat compositions shown in Table 4. The oxidation stability evaluation ...

Embodiment 12～39 and comparative example 6～9

[0184] [Preparation of fat composition]

[0185] Oil and fat a, oil and fat b, rosemary extract (RME-1) and thyme extract (SE-1) were mixed to prepare oil and fat compositions, respectively. The content of α-linolenic acid (C18:3) in the fatty acids constituting the oil in each oil composition (total amount 100% by mass), the content of rosemary extract in the oil composition, and the content of thyme extract are as follows: Table 5 shows. In addition, the compounding quantity of the preparation of a rosemary extract and a thyme extract was calculated|required from the extract content in the preparation shown in Table 2 so that it may become content shown in Table 5.

Embodiment 40～67

[0186] Examples 40-67 and Comparative Examples 10-13

[0187] [Preparation of fat composition]

[0188] Oil and fat a, oil and fat b, rosemary extract (RME-1), and basil extract (SE-3) were mixed to prepare oil and fat compositions, respectively. The content of α-linolenic acid (C18:3) in the fatty acids constituting the oils and fats in each oil composition (total amount 100% by mass), the content of rosemary extract in the oil composition, and the content of basil extract were as follows: Table 6 shows. In addition, the compounding quantity of the preparation of rosemary extract and basil extract was calculated|required from the extract content in the preparation shown in Table 2 so that the content shown in Table 6 may be obtained.

[0189] [Film Heating Test]

[0190] Using the oil and fat compositions shown in Tables 5 and 6, a film heating test was performed in the same manner as above, and "oxidative deterioration smell" was evaluated. In addition, the film heating ...

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PUM

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Abstract

Provided is a fat composition that, despite containing large amounts of [alpha]-linolenic 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 15-60 mass% of the constituent fatty acids is [alpha]-linolenic acid, (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, a lot of research has been conducted on the functions of fatty acids in fats and oils due to the increase in health awareness. For example, ω3 highly unsaturated fatty acids such as α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid are known to have preventive effects on coronary heart disease, stroke, and the like. In addition, these fatty acids cannot be synthesized in the living body. If these fatty acids are deficient, dermatitis and the like will occur. Therefore, it is desired to use oils and fats containing them. The intake target amount (adult) of a total of 1 g / day is prescribed for fatty acids. [0003] On the other hand, fats and oils rich in α-linolenic acid have very low oxidative stability and tend to generate deterioration odor and bad smell, so their practical application is severely limited. [0004] As techniques for improv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11C3/00A23D9/00A23D9/06
CPCC11B5/0085A23D9/007
Inventor 松田优美本间里佳
Owner KAO CORP