Method for producing an edible oil composition with suppressed oxidative degradation and method for regenerating refined edible oils
Adding phosphoric acid to refined edible oils enhances antioxidant activity, addressing flavor and process inefficiencies, effectively suppressing oxidation and regenerating oxidized oils by generating insoluble matter to reduce peroxide values.
JP2026109655APending Publication Date: 2026-07-02MIYOSHI OIL & FAT
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- MIYOSHI OIL & FAT
- Filing Date
- 2024-12-20
- Publication Date
- 2026-07-02
AI Technical Summary
Technical Problem
Existing methods for suppressing oxidative deterioration and reducing peroxide values in refined edible oils and fats face challenges such as flavor issues from added antioxidants, complex manufacturing processes, and inefficiencies in removing oil-soluble substances, particularly in highly unsaturated oils.
Method used
The method involves adding phosphoric acid to refined edible oils to enhance antioxidant activity, thereby suppressing oxidation and reducing peroxide values, which can be further enhanced by heating the oils.
Benefits of technology
This approach effectively suppresses oxidative degradation and regenerates oxidized refined edible oils by generating insoluble matter that reduces peroxide values, maintaining flavor quality and extending shelf life.
✦ Generated by Eureka AI based on patent content.
Smart Images
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Abstract
This invention provides a method for producing an edible oil composition that can easily suppress the oxidative degradation of refined edible oils, and a method for regenerating refined edible oils that have deteriorated due to oxidation. [Solution] The present invention provides a method for producing an edible oil composition, characterized by adding an effective amount of phosphoric acid to refined edible oil to suppress the oxidation of the refined edible oil, thereby obtaining an edible oil composition containing the phosphoric acid. The present invention provides a method for regenerating refined edible oil, characterized by adding phosphoric acid to refined edible oil with an elevated peroxide value and heating it.
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