EMULSIFIED OIL AND FAT EXCELLENT IN STABILITY AGAINST OXIDATION AND HAVING TRANSPARENCY AND FOOD ADDED WITH THEREOF

• Main Authors: KORIYAMA TAKESHI, CHIBA IKUKO
• Format: Patent
• Language: English
• Published: 27.02.1996
• Edition: 6
• Subjects: ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES; CANDLES; CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOIDCHEMISTRY; CHEMISTRY; DETERGENTS; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS,OILS, OR FATTY ACIDS OBTAINED THEREFROM; FATTY ACIDS FROM FATS, OILS OR WAXES; FATTY ACIDS THEREFROM; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; METALLURGY; PERFORMING OPERATIONS; PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL; THEIR RELEVANT APPARATUS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; TRANSPORTING

PURPOSE:To obtain an emulsion excellent in stability against oxidation of oil and fat containing unstable highly unsaturated acids such as purified fish oil and a food added with the emulsion. CONSTITUTION:This oil and fat emulsion comprises oil and fat, quillaja-saponin and a sugar alcohol as an essential combination, is excellent in stability against oxidation and has transparent appearance. The concentration of the sugar alcohol is >=50%. The amount of quillaja-saponin is >=1% based on the oil and fat. The oil and fat is preferably the one containing large amount of highly unsaturated acids, more preferably purified fish oil. The concentration of the oil and fat is >=50%. This food is added with the oil and fat emulsion and excellent in stability against oxidation and has transparent appearance.