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Title:
HIGHLY UNSATURATED FATTY ACID-CONTAINING FOOD PRODUCT
Document Type and Number:
WIPO Patent Application WO/2019/171788
Kind Code:
A1
Abstract:
The present invention addresses the problem of providing a food product improved in terms of off-flavor that occurs over time among milk-containing food products that contain a highly unsaturated fatty acid-containing oil/fat and have a pH of 3 to 5.5. The present invention has been completed with the finding that off-flavor that occurs over time can be prevented by compounding, into a milk-containing food product containing a highly unsaturated fatty acid-containing oil/fat and having a pH of 3 to 5.5, a lauric acid-containing plant fat in such an amount that the amount of the plant fat-derived lauric acid relative to the total of DHA and EPA is within a predetermined range.

Inventors:
MORIKAWA, Miwako (Hannan Factory, 1, Sumiyoshi-cho, Izumisano-sh, Osaka 40, 〒5988540, JP)
KATO, Masaharu (Hannan Factory, 1, Sumiyoshi-cho, Izumisano-sh, Osaka 40, 〒5988540, JP)
Application Number:
JP2019/001606
Publication Date:
September 12, 2019
Filing Date:
January 21, 2019
Export Citation:
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Assignee:
FUJI OIL HOLDINGS INC. (1 Sumiyoshi-cho, Izumisano-shi Osaka, 40, 〒5988540, JP)
FUJI OIL CO., LTD. (1 Sumiyoshi-cho, Izumisano-shi Osaka, 40, 〒5988540, JP)
International Classes:
A23C9/13; A23C19/00; A23D9/00; A23L5/00
Domestic Patent References:
WO2018061723A12018-04-05
Foreign References:
JPH08214774A1996-08-27
JPH08322464A1996-12-10
JPH07227227A1995-08-29
JP2005185234A2005-07-14
Other References:
KONISHI, HIROAKI ET AL.: "Prevention of Fish Oil Oxidation by Addition of Vegetable Oils and Butter Oil. Effect of Dilution on Radical Chain Transfer", LECTURE ABSTRACTS OF 1999 ANNUAL MEETING OF THE JAPAN OIL CHEMISTS' SOCIETY (THE 38TH OIL CHEMISTRY SYMPOSIUM, October 1999 (1999-10-01), pages 152
"The handbook of oil chemistry: lipids and surfactants", 20 November 2001, MARUZEN CO., LTD., pages: 604
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