Oil-and-fat composition
US-2021345633-A1 · Nov 11, 2021 · US
Unsaturated fatty acid-containing water-in-oil type composition and method for producing same
US12448586B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-12448586-B2 |
| Application number | US-202118009055-A |
| Country | US |
| Kind code | B2 |
| Filing date | May 20, 2021 |
| Priority date | Jun 12, 2020 |
| Publication date | Oct 21, 2025 |
| Grant date | Oct 21, 2025 |
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- Title
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Abstract
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An object of the present invention is to provide a method for more strongly preventing oxidation of unsaturated fatty acids using a simple method. In particular, an object of the present invention is to provide a method for suppressing both an unpleasant odor that appears in an initial stage of storage and an unpleasant odor that appears subsequently. The present invention has been accomplished by finding that an unpleasant odor that appears in an initial stage of storage, as well as an unpleasant odor that appears subsequently, can both be suppressed in an unsaturated-fatty-acid-containing water-in-oil composition comprising an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, and an oil phase containing an unsaturated fatty acid, the aqueous phase A and the aqueous phase B, each having a particle size of 500 nm or less, being finely dispersed individually in the oil phase.
First claim
Opening claim text (preview).
The invention claimed is: 1. An unsaturated-fatty-acid-containing water-in-oil composition comprising: an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one water-soluble antioxidant selected from the group consisting of ascorbic acid and polyphenols is dissolved, an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one water-soluble antioxidant selected from the group consisting of ascorbic acid and polyphenols is dissolved, and an oil phase containing an unsaturated fatty acid, the aqueous phase A and the aqueous phase B, each having a particle size of 500 nm or less, being finely dispersed individually in the oil phase. 2. The unsaturated-fatty-acid-containing water-in-oil composition according to claim 1 , wherein the water-soluble antioxidant dissolved in the aqueous phase A is at least one member selected from the group consisting of ascorbic acid and tea catechin. 3. The unsaturated-fatty-acid-containing water-in-oil composition according to claim 1 , wherein the water-soluble antioxidant dissolved in the aqueous phase B is at least one member selected from the group consisting of ascorbic acid and tea catechin. 4. The unsaturated-fatty-acid-containing water-in-oil composition according to claim 1 , wherein the unsaturated fatty acid is a polyunsaturated fatty acid. 5. A method for producing an unsaturated-fatty-acid-containing water-in-oil composition, comprising 1) Preparing an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, 2) Preparing an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, 3) Preparing an oil phase containing an unsaturated fatty acid, and 4) Dispersing the aqueous phases A and B individually in the oil phase. 6. A method for producing an unsaturated-fatty-acid-containing water-in-oil composition, comprising 1) Preparing an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, 2) Preparing an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, 3) Preparing an oil phase containing an unsaturated fatty acid, 4) Dividing the oil phase of 3) into oil phases to disperse the aqueous phase A and the aqueous phase B in the oil phases respectively to form water-in-oil emulsions, and 5) Mixing the water-in-oil emulsions obtained in 4). 7. A method for suppressing both an unpleasant odor that appears in an initial stage of storage and an unpleasant odor that appears subsequently in an unsaturated-fatty-acid-containing water-in-oil composition, comprising 1) Preparing an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, 2) Preparing an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, 3) Preparing an oil phase containing an unsaturated fatty acid, and 4) Dispersing the aqueous phases A and B individually in the oil phase. 8. A method for suppressing both an unpleasant odor that appears in an initial stage of storage and an unpleasant odor that appears subsequently in an unsaturated-fatty-acid-containing water-in-oil composition, comprising 1) Preparing an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, 2) Preparing an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, 3) Preparing an oil phase containing an unsaturated fatty acid, 4) Dividing the oil phase of 3) into oil phases to disperse the aqueous phase A and the aqueous phase B in the oil phases respectively to form water-in-oil emulsions, and 5) mixing the water-in-oil emulsions obtained in 4).
Assignees
Inventors
Classifications
Mixtures · CPC title
Carboxylic acids; Their derivates · CPC title
characterised by ingredients other than fatty acid triglycerides · CPC title
- C11B5/0035Primary
Phenols; Their halogenated and aminated derivates, their salts, their esters with carboxylic acids · CPC title
Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title
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Frequently asked questions
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- What does patent US12448586B2 cover?
- An object of the present invention is to provide a method for more strongly preventing oxidation of unsaturated fatty acids using a simple method. In particular, an object of the present invention is to provide a method for suppressing both an unpleasant odor that appears in an initial stage of storage and an unpleasant odor that appears subsequently. The present invention has been accomplished…
- Who is the assignee on this patent?
- Fuji Oil Co Ltd, Fuji Oil Holdings Inc
- What technology area does this patent fall under?
- Primary CPC classification C11B5/0035. Mapped technology areas include Chemistry & Metallurgy.
- When was this patent published?
- Publication date Tue Oct 21 2025 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 4 related publications on this page (citations in our corpus or others sharing the same primary CPC).