Title:
酸化防止用乳化組成物
Document Type and Number:
Japanese Patent JP6564201
Kind Code:
B2
Abstract:
PROBLEM TO BE SOLVED: To provide an emulsion composition for antioxidation having excellent antioxidation effect on short term strong abuse by being rich in reactivity with free radial, and further without deteriorating appearance and flavor of drink and food product, excellent in dispersibility and emulsion stability in food product.SOLUTION: The above described problem is solved by containing polyglyceryl fatty acid ester constituted by saturated fatty acid having HLB of 10 or more, average polymerization degree of 3 or more and carbon chain of constitution fatty acid of 12 or more and an oil soluble antioxidant raw material, and setting average particle diameter when dispersed in water of 200 nm or less, and reaction speed constant with free radical of the oil soluble antioxidant raw material of 16000 Msor more.SELECTED DRAWING: None
Inventors:
Kadowaki Akio
Shinichiro Hiyama
Yasuhiro Okubo
Shinichiro Hiyama
Yasuhiro Okubo
Application Number:
JP2015031214A
Publication Date:
August 21, 2019
Filing Date:
February 20, 2015
Export Citation:
Assignee:
Taiyo Kagaku Co., Ltd.
International Classes:
A23D7/00; A23L2/44; A23L5/40
Domestic Patent References:
| JP2008105952A | ||||
| JP60051104A | ||||
| JP61087620A |
Other References:
加藤友治,日本食品工学会誌,日本,2002年,Vol.3, No.1,p.1-7