PROBLEM TO BE SOLVED: To provide a composition for emulsification to inhibit emulsification and oxidation of a polyunsaturated fatty acid or an oil-and-fat having the fatty acid as a component.SOLUTION: The component for emulsification to inhibit emulsification and oxidation of the polyunsaturated fatty acid or the oil-and-fat having the fatty acid as a component includes a substance selected from the group consisting of a milk fat globule membrane an animal or vegetable protein an animal or vegetable peptide and a combination thereof.COPYRIGHT: (C)2012,JPO&INPIT【課題】多価不飽和脂肪酸又は該脂肪酸を構成成分とする油脂の乳化及び酸化抑制のための乳化用組成物の提供。【解決手段】多価不飽和脂肪酸又は該脂肪酸を構成成分とする油脂の乳化及び酸化抑制のための乳化用組成物であって、乳脂肪球皮膜と、動物性若しくは植物性タンパク質、動物性若しくは植物性ペプチド、及びこれらの組み合わせからなる群から選択される物質とを含む乳化用組成物。【選択図】なし
