Patent Application
20240000096
The present invention relates to a fat or oil composition.
It is known that α-linolenic acid (C18:3, ALA), which is rich in linseed and the like, is, when taken up into the body, converted into eicosapentaenoic acid (C20:5) or docosahexaenoic acid (C22:6), both of which have high physiological activity. In recent years, it has been desired that a fat or oil highly containing α-linolenic acid be utilized.
Meanwhile, it has been reported that a fat or oil containing diacylglycerols at a high concentration has physiological actions, such as suppression of a postprandial increase in blood triglycerides (neutral fats) and a small accumulation amount in the body.
In view of the foregoing, in order to effectively exert physiologically active functions of α-linolenic acid and diacylglycerols, there have been conventionally proposed, for example, a fat or oil composition containing 15 wt % to 17 wt % of diglycerides in which less than 15 wt % of constituent fatty acids are ω3 fatty acids, and 30 wt % to 85 wt % of triglycerides in which 15 wt % or more of constituent fatty acids are ω3 fatty acids (Patent Document 1), and a fat or oil composition containing 5 wt % to 59.9 wt % of diglycerides in which 15 wt % to 90 wt % of constituent fatty acids are ω3 fatty acids having less than 20 carbon atoms, triglycerides, and monoglycerides (Patent Document 2).
However, the fat or oil rich in α-linolenic acid has extremely low oxidative stability and easily generates unpleasant odor. In view of the foregoing, in general, an antioxidant is incorporated into the fat or oil to prevent deterioration of taste and flavor in the fat or oil.
For example, tocopherol, a rosemary extract, an ascorbic acid fatty acid ester, or lecithin is used as the antioxidant for the fat or oil. For example, in Patent Document 1 described above, there is a disclosure of mixing 0.025 part of vitamin C palmitate with respect to 100 parts of a mixture containing a diglyceride fat or oil and linseed oil (flaxseed oil), and in Patent Document 2, there is a disclosure of mixing 0.02 part of vitamin C palmitate with respect to 100 parts of a diglyceride oil.
(Patent Document 1) JP-A-2003-160794
(Patent Document 2) JP-A-2002-138297
The present invention provides a fat or oil composition, which satisfies the following (A) to (E):
However, even if the conventional methods are used, in particular, stability with respect to light is low, and taste and flavor are not sufficiently kept.
Accordingly, the present invention relates to provide a fat or oil having satisfactory taste and flavor even after exposure to light, which has diacylglycerol at a high content and is rich in α-linolenic acid.
The present inventors according to the present application made extensive investigations with attention focused on hexanal and propionic acid as odor components generated by light oxidation of α-linolenic acid. As a result, the inventors? found that by incorporating a vitamin C fatty acid ester into a fat or oil within a specific range, it results in preferentially generating hexanal among the two odor components to suppress pungent odor and rancid odor resulting from propionic acid, and hence taste and flavor suitable for an edible oil are kept.
Further, the inventors? found that, while the vitamin C fatty acid ester has low solubility in the fat or oil and is easily precipitated under low temperature, the precipitation of the vitamin C fatty acid ester at low temperature is suppressed by incorporating diacylglycerols into the fat or oil at a specific quantitative ratio or higher with respect to the vitamin C fatty acid ester.
According to the present invention, there can be provided a fat or oil composition, which is excellent in physiological effects due to its high contents of α-linolenic acid and diacylglycerols, and at the same time, keeps satisfactory taste and flavor with little pungent odor and rancid odor even after exposure to light. Moreover, in the fat or oil composition of the present invention, the precipitation of the vitamin C fatty acid ester is suppressed even under low temperature.
A fat or oil composition of the present invention satisfies the following (A) to (E):
In the present invention, the content of fat or oil in the fat or oil composition is preferably 90 mass % (hereinafter simply “%”) or more, more preferably 95% or more, from the standpoint of usability, and is preferably 99.975% or less, more preferably 99.950% or less.
The content of fat or oil in the fat or oil composition is preferably from 90% to 99.975%, more preferably from 95% to 99.950%.
In the present invention, the fat or oil contains any one or more kinds of monoacylglycerols, diacylglycerols, and triacylglycerols. The kind of the fat or oil is not particularly limited, and may be any fat or oil that can be used as an edible fat or oil.
In the present invention, the content of diacylglycerols in the fat or oil is 15% or more. The content of diacylglycerols in the fat or oil is 15% or more, preferably 20% or more, more preferably 25% or more, more preferably 30% or more, more preferably 50% or more, more preferably 60% or more, more preferably 70% or more, even more preferably 80% or more, from the standpoint of the effective exertion of effects, the standpoint of physiological effects, and the standpoint of the solubility of the vitamin C fatty acid ester, and is preferably 99.5% or less, more preferably 98% or less, more preferably 95% or less, even more preferably 90% or less, from the standpoint of industrial productivity.
The content of diacylglycerols in the fat or oil is 15% or more, preferably from 20% to 99.5%, more preferably from 25% to 98%, more preferably from 30% to 95%, more preferably from 60% to 90%, more preferably from 70% to 90%, even more preferably from 80% to 90%.
The constituent fatty acids of the diacylglycerols are not particularly limited, and may be any of saturated fatty acids or unsaturated fatty acids to be described later. In the present invention, the content of α-linolenic acid in the constituent fatty acids of the diacylglycerols is preferably 20% or more, from the standpoint of the effective exertion of effects and the standpoint of physiological effects.
The content of α-linolenic acid in the constituent fatty acids of the diacylglycerols is preferably 30% or more, more preferably 40% or more, even more preferably 50% or more, and is preferably 80% or less, more preferably 70% or less, even more preferably 60% or less, from the standpoint of oxidative stability.
The amount of a fatty acid as used herein refers to an amount obtained by converting the fatty acid to a free fatty acid.
The fat or oil of the present invention preferably comprises triacylglycerols, and the content thereof is preferably 1% or more, more preferably 2% or more, more preferably 5% or more, even more preferably 10% or more, and is preferably 85% or less, more preferably 80% or less, more preferably 75% or less, more preferably 50% or less, even more preferably 25% or less, from the standpoint of the industrial productivity of the fat or oil.
The content of triacylglycerols in the fat or oil is preferably from 1% to 85%, more preferably from 2% to 80%, more preferably from 2% to 75%, more preferably from 5% to 50%, even more preferably from 10% to 25%.
The content of monoacylglycerols in the fat or oil is preferably 5% or less, more preferably 3% or less, more preferably 2% or less, even more preferably 1.5% or less, and is preferably more than 0%, from the standpoints of taste and flavor, the industrial productivity of the fat or oil, and oxidative stability. The content of monoacylglycerols in the fat or oil may be 0%.
The content of a free fatty acid or a salt thereof in the fat or oil is preferably 3% or less, more preferably 2% or less, even more preferably 1% or less, and is preferably more than 0%, from the standpoints of taste and flavor and oxidative stability. The content of free fatty acid or the salt thereof in the fat or oil may be 0%.
The fatty acid compositions of the triacylglycerols, the diacylglycerols, and the monoacylglycerols may be identical to or different from each other.
In the present invention, the content of α-linolenic acid in the constituent fatty acids of the fat or oil is 20% or more. The content of α-linolenic acid in the constituent fatty acids of the fat or oil is preferably 20% or more, more preferably 25% or more, more preferably 30% or more, more preferably 40% or more, more preferably 45% or more, more preferably 50% or more, even more preferably 52% or more, from the standpoint of physiological effects, and is preferably 80% or less, more preferably 70% or less, more preferably 65% or less, even more preferably 60% or less, from the standpoint of oxidative stability.
The content of α-linolenic acid in the constituent fatty acids of the fat or oil is 20% or more, preferably from 20% to 80%, more preferably from 25% to 70%, more preferably from 30% to 70%, more preferably from 40% to 70%, more preferably from 45% to 70%, more preferably from 50% to 65%, even more preferably from 52% to 60%.
In the present invention, the constituent fatty acids of the fat or oil other than α-linolenic acid are not particularly limited, and may be any of saturated fatty acids and unsaturated fatty acids.
From the standpoints of the taste and flavor and industrial productivity of the fat or oil, the content of unsaturated fatty acids in the constituent fatty acids of the fat or oil is preferably from 60% to 100%, more preferably from 70% to 100%, even more preferably from 80% to 99.5%. The carbon numbers of the unsaturated fatty acids are preferably from 14 to 24, more preferably from 16 to 22, from the standpoint of physiological effects.
In particular, the content of linoleic acid (C18:2) in the constituent fatty acids of the fat or oil is preferably 5% or more, more preferably 10% or more, and is preferably 40% or less, more preferably 30% or less, even more preferably 20% or less, from the standpoint of industrial productivity.
The content of linoleic acid in the constituent fatty acids of the fat or oil is preferably from 5% to 40%, more preferably from 5% to 30%, even more preferably from 10% to 20%.
In addition, the content of oleic acid (C18:1) in the constituent fatty acids of the fat or oil is preferably 10% or more, and is preferably 65% or less, more preferably 50% or less, even more preferably 30% or less, from the standpoint of industrial productivity.
The content of oleic acid in the constituent fatty acids of the fat or oil is preferably from 10% to 65%, more preferably from 10% to 50%, even more preferably from 10% to 30%.
In addition, the total content of the saturated fatty acids in the constituent fatty acids of the fat or oil is preferably 30% or less, more preferably 20% or less, more preferably 10% or less, even more preferably 7% or less, and is preferably 0.5% or more, from the standpoints of appearance, physiological effects, and the industrial productivity of the fat or oil.
The carbon numbers of the saturated fatty acids are preferably from 14 to 24, more preferably from 16 to 22.
The fat or oil composition of the present invention comprises a vitamin C fatty acid ester. The vitamin C fatty acid ester used in the present invention is an ester of L-ascorbic acid and a higher fatty acid, and a commercially available product, preferably a commercially available product for a food and drink may be used. The higher fatty acid is preferably a linear saturated fatty acid having 12 to 22 carbon atoms. The vitamin C fatty acid esters may be used alone or in combination thereof.
The vitamin C fatty acid ester is preferably vitamin C palmitate, vitamin C stearate, or combinations thereof, more preferably vitamin C palmitate, from the standpoint of suppressing pungent odor and rancid odor even after exposure to light to improve taste and flavor.
In the present invention, the content of vitamin C fatty acid ester in the fat or oil composition is from 0.025 to 0.30%. The content of vitamin C fatty acid ester in the fat or oil composition is 0.025% or more, preferably 0.027% or more, more preferably 0.030% or more, more preferably 0.040% or more, even more preferably 0.050% or more, from the standpoint of the effective exertion of effects, and is 0.30% or less, preferably 0.25% or less, more preferably 0.20% or less, more preferably 0.15% or less, even more preferably 0.10% or less, from the standpoints of appearance, taste and flavor, and the effective exertion of effects.
The content of vitamin C fatty acid ester in the fat or oil composition is from 0.025% to 0.30%, preferably from 0.027% to 0.25%, more preferably from 0.030% to 0.20%, more preferably from 0.040% to 0.15%, even more preferably from 0.050% to 0.10%.
In the present invention, the mass ratio of the content of diacylglycerols in the fat or oil to the content of vitamin C fatty acid ester in the fat or oil composition, [(DAG)/(VC)], is 150 or more. While the vitamin C fatty acid ester has low solubility in the fat or oil and is easily precipitated under low temperature, the solubility of the vitamin C fatty acid ester in the fat or oil can be improved by incorporating the diacylglycerols into the fat or oil at a specific quantitative ratio or higher to the vitamin C fatty acid ester, to thereby suppress the precipitation at low temperature. Accordingly, in the present invention, the taste and flavor of the fat or oil composition suitable for an edible oil can be kept, and the low temperature stability thereof can be achieved.
The mass ratio of the content of diacylglycerols in the fat or oil to the content of vitamin C fatty acid ester in the fat or oil composition, [(DAG)/(VC)], is 150 or more, preferably 180 or more, more preferably 200 or more, even more preferably 240 or more, from the standpoints of appearance, the solubility of the vitamin C fatty acid ester, and the effective exertion of effects, and is preferably 4,000 or less, more preferably 3,800 or less, more preferably 3,500 or less, more preferably 3,000 or less, even more preferably 2,000 or less, from the standpoint of taste and flavor.
The mass ratio of the content of diacylglycerols in the fat or oil to the content of vitamin C fatty acid ester in the fat or oil composition, [(DAG)/(VC)], is 150 or more, preferably from 150 to 4,000, more preferably from 150 to 3,800, more preferably from 180 to 3,500, more preferably from 200 to 3, 000, even more preferably from 240 to 2,000.
In addition, in the present invention, the mass ratio of the content of α-linolenic acid in the constituent fatty acids of the fat or oil to the content of vitamin C fatty acid ester in the fat or oil composition, [(ALA)/(VC)], is from 100 to 1,200. The mass ratio of the content of α-linolenic acid in the constituent fatty acids of the fat or oil to the content of vitamin C fatty acid ester in the fat or oil composition, [(ALA)/(VC)], is 100 or more, preferably 120 or more, more preferably 150 or more, more preferably 200 or more, more preferably 300 or more, even more preferably 500 or more, from the standpoints of taste and flavor and the effective exertion of effects, and is 1,200 or less, preferably 1,150 or less, more preferably 1,100 or less, more preferably 1,000 or less, more preferably 700 or less, even more preferably 600 or less, from the standpoints of taste and flavor and the effective exertion of effects.
The mass ratio of the content of α-linolenic acid in the constituent fatty acids of the fat or oil to the content of vitamin C fatty acid ester in the fat or oil composition, [(ALA)/(VC)], is from 100 to 1,200, preferably from 120 to 1,150, more preferably from 150 to 1,100, more preferably from 200 to 1,000, more preferably from 200 to 700, more preferably from 300 to 700, even more preferably from 300 to 600.
α-Linolenic acid is subjected to light oxidation to generate hexanal and propionic acid serving as odor components. Hexanal is characterized by grassy odor. In addition, propionic acid is a causal component of pungent odor and rancid odor of the fat or oil.
In the fat or oil composition of the present invention, the above-mentioned (A) to (E) are satisfied, and thus hexanal is preferentially generated among hexanal and propionic acid generated by the light oxidation of α-linolenic acid, as shown in Examples to be described later. Accordingly, in sensory evaluation of the fat or oil composition, grassy odor of hexanal is strongly exhibited even after exposure to light, and pungent odor and rancid odor resulting from propionic acid are hardly sensed, and hence the taste and flavor of the composition suitable for an edible oil are kept. In the fat or oil composition after a light exposure storage evaluation described in Examples to be described later, the ratio of a peak area of hexanal to a peak area of propionic acid in headspace solid phase microextraction/gas chromatography/mass spectrometry (HS SPME/GC/MS) described in Examples is preferably 1.0 or more, more preferably 1.5 or more, more preferably 1.6 or more, even more preferably 2.0 or more, from the standpoint of reducing pungent odor and rancid odor.
The fat or oil composition of the present invention may be prepared from a diacylglycerol-containing fat or oil containing α-linolenic acid in its constituent fatty acids. For example, the fat or oil composition may be obtained by adding the vitamin C fatty acid ester, and further, as required, other components to the diacylglycerol-containing fat or oil containing α-linolenic acid in its constituent fatty acids, followed by heating, stirring, or the like as appropriate. As required, a general edible fat or oil may be blended.
The diacylglycerol-containing fat or oil containing α-linolenic acid in its constituent fatty acids may be obtained, for example, by: an esterification reaction between fatty acids derived from a fat or oil, and glycerin; or a transesterification reaction (glycerolysis) between a fat or oil, and glycerin.
The esterification reaction and the glycerolysis reaction are broadly classified into: a chemical method involving using a chemical catalyst, such as an alkali metal or an alloy thereof, an oxide or hydroxide of an alkali metal or an alkaline earth metal, or an alkoxide of an alkali metal or an alkaline earth metal; and an enzymatic method involving using an enzyme such as a lipase.
Of those, an esterification reaction between fractionated fatty acids derived from a fat or oil, which are described later, and glycerin is preferred from the standpoint of controlling fatty acid composition.
In the present invention, the fat or oil (edible fat or oil) may be any of a plant-derived fat or oil and an animal-derived fat or oil. Examples thereof may include fats or oils including: plant-derived fats or oils, such as soybean oil, rapeseed oil, safflower oil, rice oil, corn oil, sunflower oil, cotton seed oil, olive oil, sesame oil, peanut oil, Job's tears seed oil, wheat germ oil, Japanese basil oil, linseed oil (flaxseed oil), perilla oil, chia seed oil, sacha inchi oil, walnut oil, kiwi seed oil, salvia seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, camellia oil, tea seed oil, borage oil, palm oil, palm olein, palm stearin, coconut oil, palm kernel oil, cacao butter, sal butter, shea butter, and algae oil; animal-derived fats or oils, such as fish oil, lard, beef tallow, and butter fat; and transesterified oils, hydrogenated oils, and fractionated oils thereof.
Of those, from the standpoint of usability, a plant-derived fat or oil is preferably used, a liquid fat or oil excellent in low-temperature resistance is more preferably used, and at least one kind of fat or oil selected from Japanese basil oil, linseed oil (flaxseed oil), perilla oil, chia seed oil, and sacha inchi oil rich in α-linolenic acid is even more preferably used. The liquid fat or oil means a fat or oil that is in a liquid state at 20° C., when determined in accordance with a cold test described in Standard Methods for Analysis of Fats, Oils and Related Materials 2.3.8-27.
The fatty acids derived from a fat or oil may be obtained by hydrolyzing a fat or oil. As a method of hydrolyzing the fat or oil, there are given a high-temperature and high-pressure degradation method and an enzymatic degradation method. The high-temperature and high-pressure degradation method is a method involving adding water to a fat or oil, and subjecting the mixture to a reaction under high-temperature and high-pressure conditions, to thereby provide fatty acids and glycerin. In addition, the enzymatic degradation method is a method involving adding water to a fat or oil, and subjecting the mixture to a reaction under a low-temperature condition using a fat or oil hydrolytic enzyme as a catalyst, to thereby provide fatty acids and glycerin.
The hydrolysis reaction may be performed in accordance with a conventional method.
After the hydrolysis of the fat or oil, it is preferred that a hydrolysate be fractionated and a solid be removed. As a fractionation method, there are given a solvent fractionation method, a spontaneous fractionation method (dry fractionation method), and a wetting agent fractionation method.
As means for removing a precipitated solid, there are given, for example, settled separation, filtration, centrifugation, and a method involving mixing fatty acids with an aqueous solution of a wetting agent, followed by separation.
The esterification reaction between the fatty acids derived from a fat or oil, and glycerin is preferably performed by an enzymatic method under mild conditions, from the standpoint of, for example, excellent taste and flavor.
The usage amount of the enzyme may be appropriately decided in consideration of the activity of the enzyme. From the standpoint of enhancing a reaction rate, when an immobilized enzyme is used, the usage amount is preferably from 1% to 30%, more preferably from 2% to 20%, with respect to the total mass of raw materials for the esterification reaction.
The reaction temperature of the esterification reaction is preferably from 0° C. to 100° C., more preferably from 20° C. to 80° C., even more preferably from 30° C. to 60° C., from the standpoint of enhancing a reaction rate and the standpoint of suppressing the inactivation of the enzyme. In addition, a reaction time is preferably 15 hours or less, more preferably from 1 hour to 12 hours, even more preferably from 2 hours to 10 hours, from the standpoint of industrial productivity.
As means for bringing the fatty acids and glycerin into contact with each other, there are given, for example, immersion, stirring, and a method involving passing a liquid through a column packed with an immobilized lipase through use of a pump or the like.
After the esterification reaction, a refinement process to be generally used for a fat or oil may be performed. Specific examples thereof may include processes, such as distillation treatment, acid treatment, water washing, decoloration, and deodorization.
The fat or oil composition of the present invention may be used in the same manner as a general edible fat or oil, and may be applied to various foods and drinks and feeds each using a fat or oil. Examples of the food and drink include foods for specified health use and foods with function claims claiming to have the physiological effects of α-linolenic acid and diacylglycerols as well as general foods and drinks.
The form of the food and drink may be a solid, a semisolid, or a liquid, and examples thereof include a drink, a water-in-oil type fat or oil-containing food, an oil-in-water type fat or oil-containing food, a bakery food, confectionery, a frozen food, a retort food, and a composition for nutritional supplementation, such as a tablet, a capsule, or a troche.
Examples of the feed include: a livestock feed to be used for cattle, swine, or the like; a small-animal feed to be used for rabbits, mice, or the like; a fish and shellfish feed to be used for eels, prawns, or the like; and a pet food to be used for dogs, cats, or the like.
The fat or oil composition of the present invention is preferably a fat or oil composition, which satisfies the following (A) to (E), from the standpoint of suppressing pungent odor and rancid odor even after exposure to light to improve taste and flavor and the standpoint of physiological effects:
The fat or oil composition of the present invention is preferably a fat or oil composition, which satisfies the following (A) to (E), from the standpoint of suppressing pungent odor and rancid odor even after exposure to light to improve taste and flavor and the standpoint of physiological effects:
The fat or oil composition of the present invention is preferably a fat or oil composition, which satisfies the following (A) to (E), from the standpoint of suppressing pungent odor and rancid odor even after exposure to light to improve taste and flavor and the standpoint of physiological effects:
The fat or oil composition of the present invention is preferably a fat or oil composition, which satisfies the following (A) to (E), from the standpoint of suppressing pungent odor and rancid odor even after exposure to light to improve taste and flavor and the standpoint of physiological effects:
The fat or oil composition of the present invention is preferably a fat or oil composition, which satisfies the following (A) to (E), from the standpoint of suppressing pungent odor and rancid odor even after exposure to light to improve taste and flavor and the standpoint of physiological effects:
In relation to the above-mentioned embodiments, the present invention further discloses the following fat or oil compositions.
About 10 mg of a fat or oil sample and 0.5 mL of a trimethylsilylating agent (“Silylating agent TH,” manufactured by Kanto Chemical Co., Inc.) were placed in a glass sample bottle, and the bottle was sealed and heated at 70° C. for 15 minutes. 1.0 mL of water and 1.5 mL of hexane were added thereto, and the bottle was shaken. The bottle was left at rest, and then the upper layer was analyzed by gas-liquid chromatography (GLC).
Fatty acid methyl esters were prepared in accordance with “Preparation method for fatty acid methyl ester (2.4.1.-1996)” described in “Standard Method for the Analysis of Fats, Oils and Related Materials” edited by Japan Oil Chemists' Society, and the resultant fat or oil samples were subjected to measurement in conformity with American Oil Chemists. Society Official Method Ce 1f-96 (GLC method).
The analysis of hexanal and propionic acid was performed by a headspace solid phase microextraction/gas chromatography/mass spectrometry (HS SPME/GC/MS) method. 50/30 μm, DVB/CAR/PDMS fiber (manufactured by Supelco, Inc.) was used as a SPME fiber, and MPS-2 (manufactured by Gerstel Inc.) was used as an autosampler.
1 g of a fat or oil sample was taken into a vial for a headspace (10 mL volume; manufactured by GL Sciences Inc.), and warmed at 40° C. for 20 minutes. After that, a headspace phase was sampled with the SPME fiber for 30 minutes. Measurement was performed by GC/MS.
(1) Preparation of Fat or Oil “a” to Fat or Oil “d”
A fat or oil “a” to a fat or oil “d” shown in Table 1 were prepared.
Fat or oil “a”: Soybean oil and rapeseed oil were mixed and hydrolyzed with an enzyme to provide fatty acids, followed by gradual cooling, and precipitated fatty acids were fractionated by centrifugation. Then, the fractionated fatty acids and glycerin were subjected to an esterification reaction under reduced pressure through use of an immobilized 1,3-selective lipase as a catalyst. The immobilized enzyme was separated by filtration, and then the product after the completion of the reaction was subjected to molecular distillation, followed by water washing and deodorization, and 0.2 mass % of a tocopherol preparation (manufactured by Riken Vitamin Co., Ltd.) was added. Thus, a fat or oil “a” was obtained.
Fat or oil “b”: A fat or oil “b” was obtained in the same manner as in the fat or oil “a” except that linseed oil was used instead of soybean oil and rapeseed oil.
Fat or oil “c”: Linseed oil (Nisshin Flaxseed Oil; manufactured by The Nisshin OilliO Group, Ltd.) was used.
Fat or oil “d”: Rapeseed oil (SEVEN PREMIUM Canola Oil; manufactured by J-oil Mills, Inc.) was used.
The fat or oil “a” to the fat or oil “d” were mixed at a ratio shown in Table 2 to prepare a fat or oil A to a fat or oil K. The mixing ratios, glyceride compositions, and fatty acid compositions of the fat or oil A to the fat or oil K are shown in Table 2.
The fat or oil A to the fat or oil K were each mixed with vitamin C palmitate (L-ascorbic acid palmitic acid ester, manufactured by DSM) or vitamin C stearate (VCS): 6-O-Stearoyl-L-ascorbic Acid (manufactured by Tokyo Chemical Industry, Co., Ltd.) at a ratio shown in Table 3 to provide a fat or oil composition. In Table 3, the content of diacylglycerols refers to a content in the fat or oil, the content of α-linolenic acid refers to a content in the constituent fatty acids of the fat or oil, and the content of vitamin C fatty acid ester refers to a content in the fat or oil composition.
The fat or oil compositions of Examples and Comparative Examples were stored at 5° C. for 3 days, and the precipitation of the vitamin C fatty acid ester was observed. A case in which the precipitation occurred was judged as “present”, and a case in which the precipitation did not occur was judged as “absent”.
Each of the fat or oil compositions in which the precipitation of the vitamin C fatty acid ester at low temperature was not observed in the above-mentioned section (4) was exposed to light having an illuminance of about 2,000 1× at 25° C. for 7 days using an illuminated incubator (manufactured by Tokyo Rikakikai Co., Ltd., FLI-2010A), and then its odor was evaluated by component analysis and sensory evaluation. The sensory evaluation was performed by three expert panelists in accordance with the following evaluation criteria. A score was determined through discussion by the three expert panelists.
The results are shown in Table 3.
K
indicates data missing or illegible when filed
As shown in Table 3, in each of the fat or oil compositions of Examples 1 to 8 and Comparative Examples 1 to 3, the precipitation of the vitamin C fatty acid ester under a low temperature of 5° C. was not observed. However, it was recognized that the fat or oil compositions of Examples 1 to 8 and the fat or oil compositions of Comparative Examples 1 to 3 were different from each other in generation amounts of hexanal and propionic acid after exposure to light. In each of the fat or oil compositions of Examples 1 to 8, hexanal was preferentially generated among hexanal and propionic acid, and in the sensory evaluation, grassy odor was sensed but pungent odor and rancid odor were suppressed. In contrast, in each of the fat or oil compositions of Comparative Examples 1 to 3, a larger amount of propionic acid was generated among hexanal and propionic acid, and in the sensory evaluation, pungent odor and rancid odor resulting therefrom were also sensed.
In each of the fat or oil compositions of Comparative Examples 4 to 7, the vitamin C fatty acid ester was precipitated under a low temperature of 5° C.
| Number | Date | Country | Kind |
|---|---|---|---|
| 2020-200447 | Dec 2020 | JP | national |
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/JP2021/044103 | 12/1/2021 | WO |
