| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for inhibiting deterioration of flavor in a food which contains an oil phase containing diglyceride and a water phase. <P>SOLUTION: This method for inhibiting the deterioration of the flavor of the food which contains the water phase and the oil phase containing the diglyceride is characterized in that a diglyceride content in the oil phase is not less than 15 wt%, 80 wt% or more of fatty acids composing the diglyceride are unsaturated fatty acids, and fatty acid esters of L-ascorbic acid are not substantially contained. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
