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油脂組成物、それを利用した食品、油脂組成物の製造方法及び食用油脂の光劣化抑制方法
专利权人:
株式会社J−オイルミルズ
发明人:
廣島 理樹,田中 利佳,鈴木 豪,葉桐 宏厚
申请号:
JP20120146406
公开号:
JP6050037(B2)
申请日:
2012.06.29
申请国别(地区):
日本
年份:
2016
代理人:
摘要:
PROBLEM TO BE SOLVED: To provide a fat composition which prevents the increase of peroxide value due to light irradiation and reduces occurrence of acidified taste without generation of unfavorable strange flavor, a food product using the same, a manufacturing method of the fat composition, and a method for preventing photo-deterioration of edible fat for the purpose.SOLUTION: The fat composition contains carotene and lecithin in an edible fat, so that the increase of peroxide value of the edible fat due to light irradiation can be prevented and the occurrence of acidified taste can be reduced. Preferably the fat composition further contains ascorbic acid and/or an ester thereof and tocopherol. The fat composition is suitable for use in foods such as rice crackers and snack confectionery.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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