JPH0851928A - Oil and fat emulsion with excellent oxidative stability and transparency, and foods containing it - Google Patents
Oil and fat emulsion with excellent oxidative stability and transparency, and foods containing itInfo
- Publication number
- JPH0851928A JPH0851928A JP6222356A JP22235694A JPH0851928A JP H0851928 A JPH0851928 A JP H0851928A JP 6222356 A JP6222356 A JP 6222356A JP 22235694 A JP22235694 A JP 22235694A JP H0851928 A JPH0851928 A JP H0851928A
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- JP
- Japan
- Prior art keywords
- oil
- emulsion
- oxidative stability
- fat
- oils
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Edible Oils And Fats (AREA)
- Colloid Chemistry (AREA)
Abstract
(57)【要約】
【目的】 酸化安定性に優れ、透明感を有する油脂乳化
物、特に高度不飽和脂肪酸を含む油脂の戻り臭を抑える
油脂乳化物の提供。
【構成】 油脂、キラヤサポニンおよび糖アルコールか
らなる必須の組合せを特徴とする酸化安定性に優れ、透
明感を有する油脂乳化物。糖アルコールの濃度が５０％
以上である。キラヤサポニンの量は油脂に対して１％以
上である。油脂は好ましくは高度不飽和脂肪酸を多く含
む油脂、さらに好ましくは精製魚油である。油脂の濃度
は５０％以下である。上記酸化安定性に優れ、透明感を
有する油脂乳化物を添加したことを特徴とする食品。
【効果】 不安定な高度不飽和酸を多く含む油脂、たと
えば精製魚油、の酸化安定性に優れた乳化物、およびそ
れを添加した食品を提供することができる。
(57) [Summary] [Object] To provide an oil and fat emulsion having excellent oxidative stability and a transparent feeling, and in particular, an oil and fat emulsion that suppresses the returning odor of oil and fat containing highly unsaturated fatty acids. [Composition] An oil and fat emulsion having excellent oxidative stability and having a transparent feeling, which is characterized by an essential combination of oil and fat, quillaja saponin and sugar alcohol. Concentration of sugar alcohol is 50%
That is all. The amount of Quillaja saponin is 1% or more with respect to fats and oils. The fats and oils are preferably fats and oils rich in polyunsaturated fatty acids, more preferably refined fish oil. The concentration of fats and oils is 50% or less. A food characterized by adding the oil and fat emulsion having excellent oxidative stability and transparency. [Effect] It is possible to provide an emulsion of an oil or fat containing a large amount of an unstable polyunsaturated acid, such as refined fish oil, which has excellent oxidative stability, and a food containing the emulsion.
Description
【０００１】[0001]
【産業上の利用分野】本発明は酸化安定性に優れた油脂
乳化物、およびそれらを使用した食品に関する。本発明
は不安定な高度不飽和酸を多く含む油脂、たとえば精製
魚油、の酸化安定性に優れ、透明感を有する乳化物、お
よびそれらを使用した食品に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to oil and fat emulsions having excellent oxidative stability, and foods using them. The present invention relates to an emulsion containing an unstable polyunsaturated acid-rich oil, such as refined fish oil, which has excellent oxidative stability and has a transparent feeling, and a food product using them.
【０００２】[0002]
【従来の技術】近年、不飽和脂肪酸を含有する油脂類の
生理活性が注目を集めており、そのためにこれらの油脂
類は健康食品あるいは栄養補助食品、飼料、医薬品など
広範囲で利用されている。油脂類は食品に水と共に含有
されることが多いが、油脂と水の分離の問題があるほ
か、特に高度不飽和脂肪酸を含む油脂類は酸化に対し不
安定であり、酸化を受けないようにように取り扱う必要
があるなどの取り扱いが煩雑であるという問題がある。
また、加熱、レトルトといった食品加工や殺菌の過程に
より容易に劣化してしまいその後の商品の流通時間が極
端に短いものとなってしまっている。2. Description of the Related Art In recent years, the physiological activity of fats and oils containing unsaturated fatty acids has been attracting attention, and for this reason, these fats and oils are widely used in health foods or dietary supplements, feeds, pharmaceuticals and the like. Oils and fats are often contained in food together with water, but there is a problem of separation of oils and fats, and especially oils and fats containing polyunsaturated fatty acids are unstable against oxidation and should be protected from oxidation. There is a problem that the handling is complicated, such as the need to handle
In addition, foods such as heating and retort are easily deteriorated by the process of food processing and sterilization, and the distribution time of the products thereafter is extremely short.
【０００３】この酸化安定性を向上させるために蛋白質
を添加し、粉末化することが知られている（特開昭６０
−１０６１２８号、特開平２−２１８７９６号、特開平
２−３０５８９８号など）が、通常の蛋白質だけではそ
の効果は不十分であり、蛋白質に加水分解などの処理を
施したものが使用されている。また、乳化物の状態での
保存よりも、粉末化することにより保存中の過酸化物の
上昇を抑えられるが、高度不飽和脂肪酸を有する油脂の
戻り臭は抑制できない。It is known that a protein is added and powdered in order to improve the oxidative stability (Japanese Patent Laid-Open No. Sho 60).
-106128, JP-A-2-218796, JP-A-2-305898, etc.), the effect is not sufficient with ordinary protein alone, and a protein that has been subjected to a treatment such as hydrolysis is used. . In addition, although the increase in peroxide during storage can be suppressed by pulverizing rather than storage in an emulsion state, the returning odor of fats and oils having highly unsaturated fatty acids cannot be suppressed.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、酸化安定性
に優れ、透明感を有する油脂乳化物、特に高度不飽和脂
肪酸を含む油脂の戻り臭を抑える油脂乳化物の提供を目
的とする。SUMMARY OF THE INVENTION It is an object of the present invention to provide an oil and fat emulsion having excellent oxidative stability and a transparent feeling, particularly an oil and fat emulsion which suppresses the returning odor of oils and fats containing highly unsaturated fatty acids.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、酸化安定
性に優れた乳化物を得るために種々検討を重ねた結果、
油脂とキラヤサポニン、糖アルコールにより構成された
透明感を有する乳化物が高い酸化安定性を有し、特に高
度不飽和酸を含む油脂の戻り臭を抑制することを見いだ
した。Means for Solving the Problems As a result of various studies conducted by the present inventors to obtain an emulsion excellent in oxidative stability,
It has been found that a transparent emulsion composed of fats and oils, quillaja saponins and sugar alcohols has high oxidative stability and particularly suppresses the returning odor of fats and oils containing highly unsaturated acids.
【０００６】本発明で対象にする油脂は食品に使用する
ことのできる油脂であれば何でもよいが、特に有効に使
用できるものはＥＰＡ、ＤＨＡといった高度不飽和酸を
豊富に含むイワシ、サバ、サンマ、マグロ、カッオ等の
魚油、オキアミ、海老等の油である。油脂の精製方法、
程度は問わないが通常行われる精製処理（脱酸、脱色、
白土処理、水蒸気脱臭）を施したものが望ましい。The fats and oils to be used in the present invention may be any fats and oils that can be used in foods, and those that can be particularly effectively used are sardines, mackerels and saury which are rich in highly unsaturated acids such as EPA and DHA. , Fish oils such as tuna and cuckoo, and oils such as krill and shrimp. A method for refining fats and oils,
Purification treatment (deoxidation, decolorization,
It is desirable that the clay is treated and deodorized with steam.
【０００７】本発明で使用される糖アルコールは食品添
加物として認められているソルビトール、マルチトー
ル、ブドウ糖果糖液糖の還元糖が望ましい。糖アルコー
ルの他に糖でも使用可能であるが、抗酸化性および溶解
度の点から糖アルコールの方が効果がある。糖アルコー
ルの濃度は乳化物全体の５０％以上であることが望まし
い。５０％未満では均一な乳化が困難である。The sugar alcohol used in the present invention is preferably a reducing sugar such as sorbitol, maltitol, or glucose-fructose syrup, which is recognized as a food additive. Although sugars can be used in addition to sugar alcohols, sugar alcohols are more effective from the viewpoints of antioxidant property and solubility. The sugar alcohol concentration is preferably 50% or more of the total emulsion. If it is less than 50%, uniform emulsification is difficult.
【０００８】本発明で使用される乳化剤としてのキラヤ
サポニンは、南米大陸に産するキラヤ（Ｑｕｉｌｌａｊ
ａ ｓａｐｏｎａｒｉａ Ｍｏｌｌｉｎａ）の樹皮から
抽出される数種のサポニンを主成分とする天然の界面活
性物質である。界面活性能の点では、キラヤサポニンの
他に他の高ＨＬＢ乳化剤でもある程度の効果があるが、
キラヤサポニンは酸化安定能の点で効果をもっており、
高度不飽和油脂の戻り臭防止の点で優れている。本発明
で使用されるキラヤサポニンの使用量は均一な乳化性の
面から油脂に対して１％以上が好ましい、特に好ましく
は２％以上である。１％未満だと均一な乳化が困難であ
る。糖エステル、グリセリンエステル、レシチンなどの
他の通常の乳化剤を１種または２種以上併用しても乳化
状態さえ安定であれば構わない。Quillaja saponin used as an emulsifier in the present invention is Quillaj produced in South American continent.
a saponaria Mollina) is a natural surface active substance containing several saponins extracted from the bark. In terms of surface activity, other high HLB emulsifiers have some effect in addition to Quillaja saponin,
Kiraya saponin is effective in terms of oxidative stability,
Excellent in preventing the returning odor of highly unsaturated fats and oils. The amount of quillaja saponin used in the present invention is preferably 1% or more, and more preferably 2% or more with respect to the oil or fat from the viewpoint of uniform emulsification property. If it is less than 1%, uniform emulsification is difficult. Other ordinary emulsifiers such as sugar ester, glycerin ester and lecithin may be used alone or in combination of two or more as long as the emulsified state is stable.
【０００９】乳化方法は特に問わないが、ホモミキサー
等による混合、攪拌を施すだけで簡単に乳化する。The emulsification method is not particularly limited, but it can be easily emulsified simply by mixing and stirring with a homomixer or the like.
【００１０】食品に添加する場合は上記乳化物を対象食
品に攪拌混合するだけで酸化安定性に富む油脂含有食品
が得られる。従って本発明は上記乳化物を攪拌混合等に
より添加した食品を提供する。混合の時期、方法は問わ
ない。具体的食品としては飲料、たれ類、麺類、スー
プ、飴、ゼリー、クリーム等が例示される。When it is added to food, a fat-and-oil-containing food rich in oxidation stability can be obtained simply by mixing the above emulsion with the target food with stirring. Therefore, the present invention provides a food product to which the above emulsion is added by stirring and mixing. The time and method of mixing do not matter. Specific foods include drinks, sauces, noodles, soups, candy, jellies, creams and the like.
【００１１】勿論、上記乳化物にカテキン、アスコルビ
ン酸といった水溶性の抗酸化剤を添加することによって
更に酸化安定性を向上させることも可能である。その際
に使用する抗酸化剤としてはアスコルビン酸がもっとも
好ましい。Of course, it is possible to further improve the oxidation stability by adding a water-soluble antioxidant such as catechin or ascorbic acid to the above emulsion. As an antioxidant, ascorbic acid is most preferable.
【００１２】[0012]
【実施例】本願発明の詳細を実施例で説明する。本願発
明はこれら実施例によって何ら限定されるものではな
い。The details of the present invention will be described with reference to Examples. The present invention is not limited to these examples.
【００１３】実施例１ ５０℃に加温した７５％ソルビトール溶液３００ｇに
（株）丸善製薬製キラヤニンＣ−１００（キラヤ抽出物
２５％、エタノール１０％、マルチトール溶液６５％）
２０ｇを溶解し、減圧下（真空度６４ｃｍＨｇ）１０分
間脱気した後精製マグロ油（ＥＰＡ７．５％、ＤＨＡ２
４．２％）８０ｇを加えホモミキサーにて減圧下（真空
度６４ｃｍＨｇ）１５分間乳化を行った。この乳化物は
透明性を有しており、冷凍−解凍処理、９５℃３０分間
の処理を施しても乳化は安定であった。この乳化物を空
気透過性を有するレトルトパックに入れ９５℃、３０分
間処理を施した後の過酸化物価を調べたところ未処理品
と同じであり、官能的にも処理による油脂の劣化は見受
けられなかった。Example 1 300 g of 75% sorbitol solution heated to 50 ° C. was added to Maruzen Pharmaceutical Co., Ltd., Kirayanin C-100 (Kiraya extract 25%, ethanol 10%, maltitol solution 65%).
After dissolving 20 g and degassing under reduced pressure (vacuum degree of 64 cmHg) for 10 minutes, refined tuna oil (EPA 7.5%, DHA2)
80% (4.2%) was added and the mixture was emulsified under reduced pressure (vacuum degree 64 cmHg) for 15 minutes with a homomixer. This emulsion had transparency, and the emulsion was stable even when subjected to freeze-thawing treatment and treatment at 95 ° C for 30 minutes. When this emulsion was placed in an air permeable retort pack and subjected to treatment at 95 ° C for 30 minutes, the peroxide value was examined and it was found to be the same as the untreated product. I couldn't do it.
【００１４】実施例２ 実施例１で得られた乳化物を３倍量の蒸留水に分散した
ところ均一なＯ／Ｗ型のエマルションを得た（平均乳化
径１．５μｍ）。このエマルションに冷凍−解凍処理、
１２０℃２０分間のレトルト処理を施してもエマルショ
ンは安定であった。空気透過性を有するレトルトパック
に入れレトルト処理を施しても酸化物価の上昇、官能的
な油脂の劣化は見受けられなかった。Example 2 The emulsion obtained in Example 1 was dispersed in 3 times the amount of distilled water to obtain a uniform O / W type emulsion (average emulsified diameter 1.5 μm). Freeze-thaw this emulsion,
The emulsion was stable even after the retort treatment at 120 ° C. for 20 minutes. Even when the retort pack was placed in an air-permeable retort pack and subjected to retort treatment, no increase in the oxide value and no sensual deterioration of fats and oils were observed.
【００１５】実施例３ 精製マグロ油を６４ｇにし、更に抗酸化剤としてアスコ
ルビン酸を８ｇ添加した他は実施例１と同様に調製した
透明な乳化物を得た。この乳化物を３倍量の蒸留水に分
散し、ｐＨ３．０の均一なＯ／Ｗ型エマルションを得
た。このエマルションは冷凍−解凍処理、１２０℃２０
分間のレトルト処理を施しても安定であった。空気透過
性を有するレトルトパックに入れてレトルト処理を施し
ても過酸化物価の上昇、官能的な油脂の劣化は見受けら
れなかった。このレトルト処理エマルションを３７℃に
て保存したところ２週間経過しても魚油の戻り臭は発生
せず過酸化物価も１．０と低い値を示した。Example 3 A transparent emulsion prepared in the same manner as in Example 1 except that 64 g of refined tuna oil and 8 g of ascorbic acid as an antioxidant were added was obtained. This emulsion was dispersed in three times the amount of distilled water to obtain a uniform O / W type emulsion having a pH of 3.0. This emulsion is freeze-thaw processed, 120 ° C 20
It was stable even after a retort treatment for 1 minute. Even when the retort pack was placed in an air-permeable retort pack and subjected to retort treatment, no increase in peroxide value and no sensory deterioration of fats and oils were observed. When this retort-treated emulsion was stored at 37 ° C., no returning odor of fish oil was generated even after 2 weeks, and the peroxide value was as low as 1.0.
【００１６】比較例１ ６０℃に加温した蒸留水４７５ｇにジアセチル酒石酸モ
ノグリセライド１２ｇを溶解し、苛性ソーダ水溶液にて
ｐＨを７．５に調整した。この溶液にガゼインナトリウ
ム２９ｇを溶解し、減圧下（真空度６４ｃｍＨｇ）１０
分間脱気した後、精製マグロ油５４ｇを加えホモミキサ
ーにて減圧下（真空度６４ｃｍＨｇ）１０分間プレ乳化
を行った。このプレ乳化物をホモジナイザーで処理（５
００ｋｇｆ／ｃｍ２）し、均一な乳化物（平均乳化径
０．２μｍ）を得た。Comparative Example 1 12 g of diacetyltartaric acid monoglyceride was dissolved in 475 g of distilled water heated to 60 ° C., and the pH was adjusted to 7.5 with a caustic soda aqueous solution. 29 g of sodium caseinate was dissolved in this solution and the pressure was reduced (vacuum degree: 64 cmHg) 10
After deaeration for 54 minutes, 54 g of refined tuna oil was added and pre-emulsification was performed for 10 minutes under reduced pressure (vacuum degree of 64 cmHg) with a homomixer. This pre-emulsion was treated with a homogenizer (5
00 kgf / cm 2 ) to obtain a uniform emulsion (average emulsified diameter 0.2 μm).
【００１７】比較例２ ペクチン１．５ｇ、分岐デキストリン２０ｇ、砂糖５ｇ
を蒸留水７３．５ｇに加温溶解した。さらにこの溶液に
１０％脱脂粉乳溶液２００ｇ、１０％ジアセチル酒石酸
モノグリセライド溶液１００ｇを添加した後ｐＨを４に
調整した。減圧下１０分間脱気した後、精製マグロ油４
５ｇを加え比較例１と同様に処理し、均一な乳化物を得
た。Comparative Example 2 Pectin 1.5 g, branched dextrin 20 g, sugar 5 g
Was dissolved in 73.5 g of distilled water with heating. Further, 200 g of 10% skim milk powder solution and 100 g of 10% diacetyl tartaric acid monoglyceride solution were added to this solution, and then the pH was adjusted to 4. After deaeration under reduced pressure for 10 minutes, refined tuna oil 4
5 g was added and treated in the same manner as in Comparative Example 1 to obtain a uniform emulsion.
【００１８】図１に実施例１と比較例１で調製された乳
化物（共に１２０℃２０分間のレトルト処理済み）の３
７℃における過酸化物価の上昇を示した。レトルト処理
は空気透過性を有するレトルトパックを用いた。実施例
１で得られた乳化物は比較例１の乳化物に比べ過酸化物
価の上昇が少なく酸化安定性に優れているといえる。表
１（保存による臭いの官能評価）に実施例２で得られた
エマルションと比較例２で得られた乳化物を９５℃３分
間の加熱処理を施した後、３７℃で保存し、臭いの変化
を見た。加熱処理は空気透過性のあるレトルト用パック
を用いた。実施例２で調製されたエマルションは明らか
に魚油の戻り臭が抑制されていることが判る。In FIG. 1, 3 of the emulsions prepared in Example 1 and Comparative Example 1 (both retort treated at 120 ° C. for 20 minutes)
It showed an increase in peroxide value at 7 ° C. For the retort treatment, a retort pack having air permeability was used. It can be said that the emulsion obtained in Example 1 has less increase in peroxide value and is excellent in oxidative stability as compared with the emulsion of Comparative Example 1. In Table 1 (sensory evaluation of odor due to storage), the emulsion obtained in Example 2 and the emulsion obtained in Comparative Example 2 were subjected to heat treatment at 95 ° C for 3 minutes, and then stored at 37 ° C to remove odor. I saw a change. For the heat treatment, a retort pack having air permeability was used. It can be seen that the emulsion prepared in Example 2 clearly suppressed the returning odor of fish oil.
【００１９】[0019]
【表１】 [Table 1]
【００２０】実施例１で得られた乳化物と比較例２で得
られた乳化物を市販ヨーグルト飲料に精製マグロ油とし
て０．１％になるように添加したものを９５℃１分間処
理し、３７℃で保存した場合の臭いの変化を表２（市販
ヨーグルト飲料に添加した場合の臭いの変化）に示し
た。加熱処理は空気透過性のあるレトルト用パックを用
いた。実施例１で得られた乳化物は明らかに魚油の戻り
臭が抑制されていることが判る。The emulsion obtained in Example 1 and the emulsion obtained in Comparative Example 2 were added to a commercially available yogurt drink at a concentration of 0.1% as refined tuna oil, and the mixture was treated at 95 ° C. for 1 minute, The change in odor when stored at 37 ° C. is shown in Table 2 (change in odor when added to a commercial yogurt beverage). For the heat treatment, a retort pack having air permeability was used. It can be seen that the emulsion obtained in Example 1 clearly suppresses the returning odor of fish oil.
【００２１】[0021]
【表２】 [Table 2]
【００２２】[0022]
【発明の効果】酸化安定性に優れた乳化物、およびそれ
を添加した食品を提供することができる。不安定な高度
不飽和酸を多く含む油脂、たとえば精製魚油、の酸化安
定性に優れた乳化物、およびそれを添加した食品を提供
することができる。EFFECTS OF THE INVENTION It is possible to provide an emulsion excellent in oxidative stability and a food containing the emulsion. It is possible to provide an emulsion containing a large amount of an unstable polyunsaturated acid, such as refined fish oil, which has excellent oxidative stability, and a food containing the emulsion.
【図１】実施例１と比較例１で調製された乳化物（共に
１２０℃２０分間のレトルト処理済み）の３７℃におけ
る過酸化物価の上昇を示したグラフである。FIG. 1 is a graph showing the increase in peroxide value at 37 ° C. of the emulsions prepared in Example 1 and Comparative Example 1 (both treated by retort treatment at 120 ° C. for 20 minutes).
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【手続補正書】[Procedure amendment]
【提出日】平成６年１０月２７日[Submission date] October 27, 1994
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００１４[Correction target item name] 0014
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【００１４】実施例２ 実施例１で得られた乳化物を３倍量の蒸留水に分散した
ところ均一なＯ／Ｗ型のエマルションを得た（平均乳化
径１．５μｍ）。このエマルションに冷凍−解凍処理、
１２０℃２０分間のレトルト処理を施してもエマルショ
ンは安定であった。空気透過性を有するレトルトパック
に入れレトルト処理を施しても過酸化物価の上昇、官能
的な油脂の劣化は見受けられなかった。Example 2 The emulsion obtained in Example 1 was dispersed in 3 times the amount of distilled water to obtain a uniform O / W type emulsion (average emulsified diameter 1.5 μm). Freeze-thaw this emulsion,
The emulsion was stable even after the retort treatment at 120 ° C. for 20 minutes. Even when the retort pack was placed in an air-permeable retort pack and subjected to retort treatment, no increase in peroxide value and no sensory deterioration of fats and oils were observed.
Claims (7)
ルからなる必須の組合せを特徴とする酸化安定性に優
れ、透明感を有する油脂乳化物。1. An oil and fat emulsion having an excellent oxidative stability and a transparent feeling, which is characterized by an essential combination of oil and fat, quillaja saponin and sugar alcohol.
請求項１の酸化安定性に優れ、透明感を有する油脂乳化
物。2. The oil and fat emulsion having excellent oxidative stability and a transparent feeling according to claim 1, wherein the sugar alcohol concentration is 50% or more.
以上である請求項１または２の酸化安定性に優れ、透明
感を有する油脂乳化物。3. The amount of quillaja saponin is 1% with respect to fats and oils.
The oil and fat emulsion which is excellent in oxidative stability and has a transparent feeling as described above.
である請求項１、２または３の酸化安定性に優れ、透明
感を有する油脂乳化物。4. The oil / fat emulsion having excellent oxidative stability and transparency as claimed in claim 1, 2 or 3, wherein the oil / fat contains a large amount of highly unsaturated fatty acid.
１、２、３または４の酸化安定性に優れ、透明感を有す
る油脂乳化物。5. The oil / fat emulsion having excellent oxidative stability and a transparent feeling according to claim 1, wherein the oil / fat concentration is 50% or less.
魚油である請求項４または５の酸化安定性に優れ、透明
感を有する油脂乳化物。6. An oil and fat emulsion having excellent oxidative stability and a transparent feeling according to claim 4 or 5, wherein the oil and fat containing a large amount of highly unsaturated fatty acid is refined fish oil.
性に優れ、透明感を有する油脂乳化物を添加したことを
特徴とする食品。7. A food product comprising the oil and fat emulsion having excellent oxidative stability according to any one of claims 1 to 6 and having a transparent feeling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6222356A JPH0851928A (en) | 1994-08-12 | 1994-08-12 | Oil and fat emulsion with excellent oxidative stability and transparency, and foods containing it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6222356A JPH0851928A (en) | 1994-08-12 | 1994-08-12 | Oil and fat emulsion with excellent oxidative stability and transparency, and foods containing it |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0851928A true JPH0851928A (en) | 1996-02-27 |
Family
ID=16781062
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6222356A Withdrawn JPH0851928A (en) | 1994-08-12 | 1994-08-12 | Oil and fat emulsion with excellent oxidative stability and transparency, and foods containing it |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0851928A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001123194A (en) * | 1998-09-03 | 2001-05-08 | Hayashibara Biochem Lab Inc | Method for suppressing generation of volatile aldehydes and / or decomposition of fatty acids and use thereof |
| JP2003000195A (en) * | 2001-06-21 | 2003-01-07 | Maruzen Pharmaceut Co Ltd | Water dispersible or water soluble ginkgo biloba extract composition |
| JP2010142205A (en) * | 2008-12-22 | 2010-07-01 | T Hasegawa Co Ltd | O/w-type emulsified composition of liposoluble material |
| US8318233B2 (en) | 2010-03-26 | 2012-11-27 | Corn Products Development Inc | Emulsions useful in beverages |
| CN106889206A (en) * | 2015-12-18 | 2017-06-27 | 丰益(上海)生物技术研发中心有限公司 | One kind frying special oil |
| CN108208195A (en) * | 2016-12-14 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | Grease additive and the fat or oil composition containing the grease additive |
| JPWO2017150558A1 (en) * | 2016-03-02 | 2019-01-17 | 不二製油株式会社 | Antioxidant oil composition |
| US10314318B2 (en) | 2004-07-13 | 2019-06-11 | Stepan Specialty Products, Llc | Powdered compositions containing an edible oil and their use in food products |
| JP2020022387A (en) * | 2018-08-07 | 2020-02-13 | 国立大学法人 香川大学 | Emulsified isada oil |
| JP2023503249A (en) * | 2019-11-14 | 2023-01-27 | ジボダン エス エー | emulsion |
| US11957135B2 (en) | 2016-03-02 | 2024-04-16 | Fuji Oil Holdings Inc. | Chocolate-like food containing polyunsaturated fatty acid |
-
1994
- 1994-08-12 JP JP6222356A patent/JPH0851928A/en not_active Withdrawn
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001123194A (en) * | 1998-09-03 | 2001-05-08 | Hayashibara Biochem Lab Inc | Method for suppressing generation of volatile aldehydes and / or decomposition of fatty acids and use thereof |
| JP2003000195A (en) * | 2001-06-21 | 2003-01-07 | Maruzen Pharmaceut Co Ltd | Water dispersible or water soluble ginkgo biloba extract composition |
| US10314318B2 (en) | 2004-07-13 | 2019-06-11 | Stepan Specialty Products, Llc | Powdered compositions containing an edible oil and their use in food products |
| JP2010142205A (en) * | 2008-12-22 | 2010-07-01 | T Hasegawa Co Ltd | O/w-type emulsified composition of liposoluble material |
| US8318233B2 (en) | 2010-03-26 | 2012-11-27 | Corn Products Development Inc | Emulsions useful in beverages |
| CN106889206A (en) * | 2015-12-18 | 2017-06-27 | 丰益(上海)生物技术研发中心有限公司 | One kind frying special oil |
| JPWO2017150558A1 (en) * | 2016-03-02 | 2019-01-17 | 不二製油株式会社 | Antioxidant oil composition |
| JP2022093378A (en) * | 2016-03-02 | 2022-06-23 | 不二製油株式会社 | Fat or oil composition exhibiting anti-oxidation properties |
| US11957135B2 (en) | 2016-03-02 | 2024-04-16 | Fuji Oil Holdings Inc. | Chocolate-like food containing polyunsaturated fatty acid |
| CN108208195A (en) * | 2016-12-14 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | Grease additive and the fat or oil composition containing the grease additive |
| JP2020022387A (en) * | 2018-08-07 | 2020-02-13 | 国立大学法人 香川大学 | Emulsified isada oil |
| JP2023503249A (en) * | 2019-11-14 | 2023-01-27 | ジボダン エス エー | emulsion |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A300 | Withdrawal of application because of no request for examination |
Free format text: JAPANESE INTERMEDIATE CODE: A300 Effective date: 20011106 |