| 摘要 |
PROBLEM TO BE SOLVED: To obtain an improved fish oil comps. which is odorless without emitting an unpleasant odor inherent in a fish oil even after a long storage or even when heated, and is excellent in storage stability and heat stability, an emulsion prepared therefrom, and foods and cosmetics contg. the compsn. or emulsion, and to provide a method for preparing the same. SOLUTION: An improved fish oil material is prepd. by mixing at least one fish oil material selected from among fish oils, highly unsatd. fatty acids derived from fish oils, and esters thereof with vinegar and/or a citrus fruit juice under stirring, leaving the resultant mixture standing, and separating and removing the water phase formed. The objective compsn. is prepd. by adding 10-120 pts.wt. vegetable oil alone or together with 0.05-1 pt.wt. at least one additive selected from among collagen, starch, and agar to 100 pts.wt. above-prepd. improved fish oil material. |
