OIL-IN-WATER EMULSION COMPOSITION

• Main Authors: SAITO KATSUYOSHI, OUCHI MIZUE
• Format: Patent
• Language: English; Japanese
• Published: 14.06.2022
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide an oil-in-water emulsion composition that contains a fat containing an abundance of α-linolenic acid a vitamin C fatty acid ester C and has high oxidation stability but has a fishy or nasty odor reduced.SOLUTION: An oil-in-water emulsion composition contains components (A), (B), and (C): (A) a fat that contains at least 15 mass% of α-linolenic acid in constituent fatty acids; (B) 0.010-0.15 mass% of a vitamin C fatty acid ester relative to component (A); and (C) 0.15-6.0 mass% of a hydroxy acid or a salt thereof.SELECTED DRAWING: None 【課題】α－リノレン酸を豊富に含む油脂とビタミンＣ脂肪酸エステルを含み、高い酸化安定性を有しながら、魚臭と生臭さが少ない水中油型乳化組成物の提供。【解決手段】次の成分（Ａ）、（Ｂ）及び（Ｃ）：（Ａ）構成脂肪酸の１５質量％以上がα－リノレン酸である油脂（Ｂ）ビタミンＣ脂肪酸エステル 成分（Ａ）に対して０．０１０～０．１５質量％（Ｃ）ヒドロキシ酸又はその塩 ０．１５～６．０質量％を含有する水中油型乳化組成物。【選択図】なし