Method for inhibiting the formation of volatile aldehydes or related compounds and/or the decomposition of fatty acids or related compounds, by using trehalose or maltitol

摘要

A method for inhibiting the formation of volatile aldehydes including their related compounds and/or the decomposition of fatty acids including their related compounds by incorporating trehalose and/or maltitol. Using the method, compositions such as foods, cosmetics, and pharmaceuticals comprising fatty acids can be prepared and stably stored for a relatively-long period of time without fear of forming volatile aldehydes and/or decomposing the fatty acids.