STABLE OIL AND FAT, THEIR PRODUCTION AND BEVERAGE OR FOOD COMPOUNDED WITH THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain the subject oils and fats prevented in the oxidation of unsaturated fatty acids, especially polybasic unsaturated fatty acids, contained in the oils and the fats and free from deterioration by compounding the aqueous fraction of butter and an emulsifier. SOLUTION: These stable oils and fats are compounded with (A) the aqueous fraction of butter and (B) an emulsifier (preferably a sucrose fatty acid ester having a HLB of 2-10). The component A is preferably compounded in an amount of 0.5-30wt.% based on the oils and the fats. The component B is preferably compounded in an amount of 1/2 to 1 equivalent based on that of the component A. Oils and fats containing polybasic unsaturated fatty acids are preferable as the oils and the fats to be compounded with the components A and B from a point where the oils and the fats prevented in oxidation and free from deterioration are obtained. The component A is obtained e.g. by thermally melting butter, removing the upper butter oil part layer from the melted butter by a decantation method, suspending and dissolving the obtained precipitates in water, and subsequently lyophilizing the obtained suspended solution to give the powder. The objective oils and fats are obtained by compounding the components A and B with oils and fats and subsequently subjecting the mixture to a dispersion treatment.