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    FAT COMPOSITION
    73.
    发明公开
    FAT COMPOSITION 审中-公开
    脂肪组成

    公开(公告)号：EP3000328A1

    公开(公告)日：2016-03-30

    申请号：EP14801558.9

    申请日：2014-05-19

    申请人： Kao Corporation

    发明人： MATSUDA, Yuumi ,  HOMMA, Rika

    IPC分类号： A23D9/00 ,  A23D9/007 ,  A23L33/10

    CPC分类号： A23D9/007 ,  A23C9/1528 ,  A23L33/115 ,  C11B5/0035 ,  C11B5/0085

    摘要： Provided is a fat or oil composition having high oxidative stability while containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition includes the following components (A), (B), and (C1): (A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from 0.1 to 20 mass% with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract at a content of from 0.005 to 0.25 mass%; and (C1) a thyme extract, a basil extract, or a combination thereof at a content of from 0.00001 to 0.0025 mass%.

    摘要翻译： 本发明提供一种油性组合物，其含有大量的二十碳五烯酸和二十二碳六烯酸，并且在烹饪时抑制来自迷迭香提取物的降解臭味和难闻气味，并且氧化稳定性高。 该油脂组合物含有下述成分（A），（B）和（C1）：（A）油脂的构成脂肪酸中的二十碳五烯酸和二十二碳六烯酸的总含量为 相对于脂肪或油的总构成脂肪酸为0.1至20质量％; （B）含量为0.005-0.25质量％的迷迭香提取物; 和（C1）含量为0.00001-0.0025质量％的百里香提取物，罗勒提取物或它们的组合。

    METHOD OF PREPARING AN EDIBLE OIL, CHARACTERIZED BY AN INCREASED SHELF-LIFE, AND EDIBLE OIL OBTAINABLE BY SUCH METHOD
    74.
    发明授权
    METHOD OF PREPARING AN EDIBLE OIL, CHARACTERIZED BY AN INCREASED SHELF-LIFE, AND EDIBLE OIL OBTAINABLE BY SUCH METHOD 有权
    用于生产食用油，通过增加稳定性的方法是确定的，并通过此方法可用的烹调油

    公开(公告)号：EP2416664B1

    公开(公告)日：2016-03-23

    申请号：EP09787699.9

    申请日：2009-04-10

    申请人： Costa d'Oro S.p.A.

    发明人： BRACCO, Umberto ,  MORCHIO, Giovanni ,  LEONARDI, Mauro ,  MOCETTI, Ivano

    IPC分类号： A23D9/04 ,  C11B5/00

    CPC分类号： A23D9/04 ,  C11B5/0035 ,  C11B5/0085

    摘要： Method of preparing an edible oil, characterized by an increased shelf-life, and edible oil obtainable by such method is provided. A method of preparing an edible oil, particularly extra virgin olive oil, is described, including the operation of introducing a predetermined number of olives having a polyphenolic content ranging between 1000-3000 mg of polyphenols/kg of olives in a predetermined volume of oil. In a preferred embodiment, the olives are preventively treated with an anti-mould agent, and are dehydrated, preferably by thermal treatment in an oven at a temperature ranging between 80° C. and 160° C., so as to achieve the elimination of a water amount ranging between 1% and 30%, preferably between 7% and 15%, more preferably of about 10%. The method of the invention allows obtaining an edible oil, particularly extra virgin olive oil, having an increased polyphenolic content, thereby an increased shelf-life, while maintaining the organoleptic characteristics unaltered.

    REFINEMENT OF OILS USING GREEN TEA EXTRACT ANTIOXIDANTS
    75.
    发明公开
    REFINEMENT OF OILS USING GREEN TEA EXTRACT ANTIOXIDANTS 有权
    RAFFINIERUNG VONÖLENMITHILFE VONGRÜNTEE-EXTRAKT-ANTIOXIDANTIEN

    公开(公告)号：EP2879507A4

    公开(公告)日：2016-02-17

    申请号：EP13826021

    申请日：2013-07-31

    申请人： DSM NUTRITIONAL PRODUCTS AG

    发明人： INDRASENA WEERASINGHE M

    IPC分类号： A23D7/00 ,  C11B5/00

    CPC分类号： C11B5/0092 ,  A23D9/007 ,  C11B3/00 ,  C11B3/10 ,  C11B5/0085

    摘要： Disclosed are methods of improving the sensory and oxidative stability of oils (e.g., plant and animal oils) by combining an oil and an antioxidant composition comprising green tea extract and deodorizing the oil. Oils prepared by these methods are also disclosed.

    摘要翻译： 公开了通过组合含有绿茶提取物的油和抗氧化剂组合物并对油进行除臭来改善油（例如植物油和动物油）的感觉和氧化稳定性的方法。 还公开了通过这些方法制备的油。

    OIL/FAT COMPOSITION
    76.
    发明公开
    OIL/FAT COMPOSITION 审中-公开
    油/脂组合物

    公开(公告)号：EP2832228A1

    公开(公告)日：2015-02-04

    申请号：EP13768827.1

    申请日：2013-03-29

    申请人： Kao Corporation

    发明人： MATSUDA, Yuumi

    IPC分类号： A23D9/00 ,  C11B5/00

    CPC分类号： A23D9/06 ,  A23D7/06 ,  A23D9/007 ,  C11B5/0085

    摘要： Provided is a fat or oil composition having high oxidative stability even though containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and having suppressed degradation odor and unpleasant odor derived from a rosemary extract at the time of cooking. The fat or oil composition comprises the following components (A), (B), and (C): (A) a fat or oil in which a total content of eicosapentaenoic acid and docosahexaenoic acid in constituent fatty acids of the fat or oil is from to 20 mass% with respect to total constituent fatty acids of the fat or oil; (B) a rosemary extract; and (C) a dill extract, in which a mass ratio of a content of the component (B) to a content of the component (C), [(B)/(C)], is from 2 to 200.

    摘要翻译： 本发明提供即使含有大量二十碳五烯酸和二十二碳六烯酸，并且在烹饪时抑制来自迷迭香提取物的降解臭味和难闻气味，也具有高氧化稳定性的油脂组合物。 该油脂组合物含有下述成分（A），（B）和（C）：（A）油脂的构成脂肪酸中的二十碳五烯酸和二十二碳六烯酸的总含量为 相对于脂肪或油的总构成脂肪酸为20〜20质量％ （B）迷迭香提取物; （C）成分（B）的含量相对于成分（C）的含量[（B）/（C）]的质量比为2〜200的莳萝提取物。

    Antioxidant for oils and fats
    78.
    发明公开
    Antioxidant for oils and fats 审中-公开
    AntioxidationsmittelfürÖleund Fette

    公开(公告)号：EP2749178A1

    公开(公告)日：2014-07-02

    申请号：EP13197149.1

    申请日：2013-12-13

    申请人： Tsuji Oil Mill Co., Ltd.

    发明人： Hayashi, Akihito ,  Hamaguchi, Nobutoshi

    IPC分类号： A23D9/007 ,  C11B5/00

    CPC分类号： C11B5/0085 ,  A23D9/007 ,  C11B5/0014 ,  C11B5/0021 ,  C11B5/0035

    摘要： [PROBLEM] To provide an antioxidant comprising a ginger oil, the antioxidant having a higher unpleasant odor masking effect and a higher inhibitory effect on the increase in peroxide value than those of ginger oils produced by a steam distillation method.
    [SOLUTION] An antioxidant for an oil or fat or a complex lipid comprises a ginger oil, and the ginger oil has at least one peak detected within 5 minutes before a peak of neral and has at least three peaks within 7 minutes after a peak of geranial when subjected to a high-performance liquid chromatographic analysis in the following analysis conditions:
    sample: an ethanol containing 0.1% (w/v) of the ginger oil,
    column: an ODS column having a particle size of 5 µm, an inner diameter of 4.6 mm, and a length of 250 mm),
    column oven temperature: 40°C,
    detection wavelength: 228 nm,
    mobile phase: water (liquid A), acetonitrile (liquid B),
    flow rate: 1 mL/min, and
    gradient program:
    (1) initial condition: 70% liquid A/30% liquid B;
    (2) 0 min to 20 min: linear gradient from the initial condition to 10% liquid A/90% liquid B; and
    (3) 20 min to 40 min: maintaining 10% liquid A/90% liquid B.

    摘要翻译： [问题]为了提供含有姜油的抗氧化剂，抗氧化剂具有比通过蒸汽蒸馏法生产的姜油更高的不愉快的气味掩蔽效果和对过氧化值的增加的更高的抑制作用。 [解决方案]油或脂肪或复合脂质的抗氧化剂包括姜油，并且姜油在峰值之前5分钟内至少检测到一个峰，并且在峰值后7分钟内具有至少三个峰 在以下分析条件下进行高效液相色谱分析时，可以使用geranial：样品：含有0.1％（w / v）姜油的乙醇，柱：粒径为5μm的ODS柱，内径 4.6mm，长250mm），柱温40℃，检测波长228nm，流动相：水（液体A），乙腈（液体B），流速：1mL / min， 梯度程序：（1）初始条件：70％液体A / 30％液体B; （2）0分钟至20分钟：从初始条件到10％液体A / 90％液体B的线性梯度; 和（3）20分钟至40分钟：保持10％液体A / 90％液体B.