| 摘要 |
PURPOSE: To obtain an emulsified composition containing polybasic unsaturated fatty acid and capable of being preserved for a long time almost without generating fish smell, unpleasant smell and foul taste characteristic to fish oil by compounding an oil and fat containing a polyvalent unsaturated fatty acid with a tea extract. CONSTITUTION: This composition is obtained by compounding (A) an oil and fat (e.g. fish oil of mackerel, sardine, etc.) containing a polyvalent unsaturated fatty acid (e.g. docosahexaenoic acid or docosapentaenoic acid) with (B) a tea extract (suitably, powdery material obtained by evaporating water from a tea extract e.g. by spray drying) preferably at 0.01-5wt.% in the compounding ratio of the component B. Further, the composition is preferably compounded with an emulsifier for food, a polyhydric alcohol and water in addition to the components A and B. Preferable compounding ratios of the component A : the polyhydric alcohol : water : the emulsifier;2-60 : 20-90 : 0-20 : 0.5-15 in terms of pts.wt. A sucrose futty acid ester, etc., and sorbitol, etc., may be used as the emulsifier and the polyhydric alcohol, respectively. |
