A method for improving the quality worsened due to the oxidation of fats or prevent the deterioration of the quality of the material

摘要

The invention relates to a method and product for improving the deteriorated or deteriorating quality caused by oxidation of fats in a material, such as food. It is characteristic of the method and product of the invention that oats or oat fraction is added to the material, the oats or oat fraction having activity to remove volatile rancidity products of fats to convert the rancidity products generated in the oxidation of fats to poorly volatile compounds.