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Title:
FAT COMPOSITION
Document Type and Number:
WIPO Patent Application WO/2014/189011
Kind Code:
A1
Abstract:
Provided is a fat composition that, despite containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, has high stability against oxidation, reduced odor of deterioration during cooking with heat, and reduced off-odor derived from a rosemary extract. The fat composition contains the following components (A), (B), and (C1): (A) fat in which the total content of eicosapentaenoic acid and docosahexaenoic acid among the constituent fatty acids is 0.1-20 mass% with respect to total fatty acids, (B) 0.005-0.25 mass% of a rosemary extract, and (C) 0.00001-0.0025 mass% of a thyme extract, a basil extract, or a combination thereof.

Inventors:
MATSUDA YUUMI (JP)
HOMMA RIKA (JP)
Application Number:
PCT/JP2014/063232
Publication Date:
November 27, 2014
Filing Date:
May 19, 2014
Export Citation:
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Assignee:
KAO CORP (JP)
International Classes:
A23D9/007; A23D9/00; A23L1/30
Foreign References:
JPH07236418A1995-09-12
JPH06500594A1994-01-20
JPH05153932A1993-06-22
JP2004505168A2004-02-19
JPH02189394A1990-07-25
JP2007185138A2007-07-26
JP2002142673A2002-05-21
JPH0255785A1990-02-26
JP2004204212A2004-07-22
Other References:
YUSHI KAGAKU BENRAN, 1990, pages 111, XP008181475
JOURNAL OF JAPAN OIL CHEMISTS' SOCIETY, vol. 48, 1999, pages 1017
AGRIC. FOOD CHEM, vol. 44, no. 1, 1996, pages 131 - 135
See also references of EP 3000328A4
Attorney, Agent or Firm:
THE PATENT CORPORATE BODY ARUGA PATENT OFFICE (JP)
Patent business corporation Alga patent firm (JP)
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