COLORATION INHIBITOR, METHOD FOR PRODUCING COLORATION INHIBITOR, EDIBLE OIL/FAT COMPOSITION, AND METHOD FOR INHIBITING COLORATION OF FOOD PRODUCT

• Main Authors: MAEDA Ayako, INOUE Masami, SEKIGUCHI Takehiko
• Format: Patent
• Language: English; French; Japanese
• Published: 04.08.2022
• Subjects: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Provided is a coloration inhibitor characterized by containing, as an active ingredient, a heated oil obtained by heat treating, at 120℃ or higher, the following: a crude starting oil containing the pressed oil of an oil/fat starting material, the extracted oil of the oil/fat starting material, or b...