the method and the product of oxidation of fats is degraded in order to improve the quality of the quality of, or prevent deterioration of 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.