| 摘要 |
PURPOSE:To obtain an antioxidizing emulsion prevented in the production of foreign smells such as a fish smell and an oxidized smell, improved in oxidation stability during storage, and useful for an additive for beverages, foods, etc., by mixing a cheese with water, adding a highly unsaturated fatty acid-containing fatty oil to the mixture, and subsequently emulsifying the added mixture. CONSTITUTION:The mixture of a cheese such as natural cheese preferably in an amount of >=0.01 pt.wt. (per pt.wt. of a highly unsaturated fatty acid- containing fatty oil) with water preferably in an amount of 0.25-100 pts.wt. is mixed with a fish oil, a beefsteak plant oil, etc., containing a highly unsaturated fatty acid such as linolic acid, arachidonic acid or eicosapentaenoic acid, and subsequently emulsified to obtain the objective antioxidizing emulsion. |
