| 摘要 |
PURPOSE:To prevent the increase of peroxide value and the deterioration of the taste and flavor even by the addition of a highly unsaturated fatty acid by adding a specific additive to a highly unsaturated fatty acid, covering the mixture with an edible covering agent and adding the obtained capsules to margarine. CONSTITUTION:A bamboo extract, tocopherol and/or lecithin is added to a highly unsaturated fatty acid containing eicosapentaenoic acid and docosahexaenoic acid and the mixture is covered with an edible covering agent such as alginic acid salt or gelatin. The obtained capsules are dispersed in margarine. |
