PURPOSE: To obtain the subject composition containing ascorbic acid emulsified in water-in-oil type in oil and fat, and capable of increasing the stabilization by preventing the oil and fat containing a higher unsaturated fatty acid as a fatty acid component from deteriorating and enabling application of the oil and fat to many foods.
CONSTITUTION: This oil and fat composition contains 5-85wt.% of oil and fat (e.g. edible fish oil) containing a higher unsaturated fatty acid (e.g. docosahexaenoic acid) as a fatty acid component in a solid content and is obtained by drying an oil-in-water type homogeneous emulsion and contains a solution of ascorbic acid (salt) emulsified in water-in oil type in an amount of 0.001-0.5wt.% as ascorbic acid in the oil and fat. The composition is obtained by adding a solution obtained by dissolving ascorbic acid in water to a solution obtained by dissolving an emulsifier in an oil phase consisting of fish oil, etc., to afford water-in-oil type emulsion of ascorbic acid, then adding the emulsion to oil and fat containing a higher unsaturated fatty acid as a fatty acid component to give an oil-in-water type homogeneous emulsion and then drying the emulsion.
SUGAWARA TATSUYA
TANAKA YOSHIHARU
