| 摘要 |
<p>#CMT# #/CMT# Oil useful for frying and seasoning of food, comprises fatty acids comprising saturated fatty acids at 24-26 wt.%, monounsaturated fatty acids at 58.3-61.7 wt.% and polyunsaturated fatty acids at 14.2-15.8 wt.%. The oil exhibits: linolenic acid content of less than 2 wt.%; linoleic acid:alpha-linolenic acid ratio of /~5; alpha-linolenic acid content of greater than 0.6 mg/100 g; and cholesterol content of less than 150 mg/100 g of oil. #CMT#USE : #/CMT# The oil is useful for seasoning cold food and for cooking/frying of food (claimed). #CMT#ADVANTAGE : #/CMT# The oil has cholesterol content of less than 150 mg, preferably 3 mg per 100 g of oil (claimed). #CMT#ORGANIC CHEMISTRY : #/CMT# Preferred Composition: The oil naturally contains alpha-tocopherol at 20-100 mg, preferably 30-100 gm per 100 g of the oil. The oil comprises vegetable oil at greater than 99 wt.% and marine oil at 1 wt.%. The oil comprises (in wt.%) colza oil (5.7-11), sunflower oil (0.9-4.2), olive oil, preferably virgin olive oil (18-22), fish oil (0.5-0.7), palm oil (43.5-58.3) and sunflower oleic oil (9.8-21). Preferred Components: The saturated fatty acids, mono-unsaturated fatty acid and polyunsaturated fatty acids are present at 25 wt.%, 60 wt.% and 15 wt.%, respectively. The marine oil is fish oil rich in eicosopentaenoic acid (EPA) and docohexaenoic acid (DHA). The fish oil comprises DHA at >=10 wt.% , preferably 10-14 wt.% and EPA at >=16 wt.%, preferably 10-20 wt.%. The sunflower oil is partially/totally replaced by raisin seed and/or corn oil, and/or the sunflower oleic oil is partially /totally replaced by colza oleic and /or soybean oleic oil. The oil further comprises vitamin D derivative, particularly vitamin D3. #CMT#EXAMPLE : #/CMT# The oil comprised (in %): colza oil (9.8); palm oil (50.2); sunflower oil (3.8); sunflower oleic oil (15.63); fish oil (0.57) (containing eicosopentaenoic acid (17.3) and docohexaenoic acid (12.5)); and olive oil (20).</p> |
