EMULSIFIED OIL COMPOSITION FOR INHIBITING FORMATION OF AN UNPLEASANT TASTE AND ODOR COMPRISING OIL CONTAINING POLYUNSATURATED FATTY ACIDS FOODS COMPRISING THE SAME AND METHODS OF PREPARING THE SAME

摘要

In one aspect, the present disclosure relates to an emulsified oil composition comprising an oil containing a polyunsaturated fatty acid applicable to food, an extract of rosemary, and a nonionic surfactant. The present disclosure prevents oxidation of the oil containing polyunsaturated fatty acid, thereby suppressing the occurrence of acid patches and off-flavors, thereby exhibiting the effect of maintaining quality during processing and storage of food products using oil containing polyunsaturated fatty acid.