METHOD FOR DEPRESSING SMELL OF POLYVALENT UNSATURATED FATTY ACID-CONTAININH FAT OR OIL

摘要

PURPOSE: To depress the smell of a fat or oil such as a fish oil for a long period and prevent the oxidation of the fat or oil by adding a specific amount of a L-ascorbate ester to the fat or oil containing a specific polyvalent unsaturated fatty acid in its fatty acid composition. ;CONSTITUTION: (A) A fat or oil containing a ≥18C polyvalent unsaturated fatty acid having three or more double bonds in its fatty acid composition is mixed with (B) 10-2000ppm of a L-ascorbate ester to depress the smell of the polyvalent unsaturated fatty acid-containing oil or fat. The ester of the component B is preferably L-ascorbic acid stearic acid ester or L-ascorbic acid palmitic acid ester.;COPYRIGHT: (C)1993,JPO&Japio