CN110946286A - Antioxidant composition, food additive and application thereof - Google Patents
Antioxidant composition, food additive and application thereof Download PDFInfo
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- CN110946286A CN110946286A CN201811127032.2A CN201811127032A CN110946286A CN 110946286 A CN110946286 A CN 110946286A CN 201811127032 A CN201811127032 A CN 201811127032A CN 110946286 A CN110946286 A CN 110946286A
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- ATBOMIWRCZXYSZ-XZBBILGWSA-N [1-[2,3-dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-hexadecanoyloxypropan-2-yl] (9e,12e)-octadeca-9,12-dienoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(COP(O)(=O)OCC(O)CO)OC(=O)CCCCCCC\C=C\C\C=C\CCCCC ATBOMIWRCZXYSZ-XZBBILGWSA-N 0.000 description 1
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- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention belongs to the field of food additives, and particularly relates to an antioxidant composition which comprises phospholipid and a milk fat globule membrane, wherein the mass ratio of the phospholipid to the milk fat globule membrane is 1: 5-4: 1. The invention also relates to a food additive. The antioxidant composition has strong oxidation resistance, is healthy and environment-friendly, and can inhibit the oxidation of grease when being used for edible grease or grease-containing food, thereby inhibiting the taste deterioration of the food caused by the oxidation of the grease and prolonging the shelf life of the food.
Description
Technical Field
The invention belongs to the field of food additives, and particularly relates to an antioxidant composition, a food additive and application thereof.
Background
In addition to edible oils and fats, many natural vegetable foods, animal foods and related products also contain oil and fat components, such as milk and dairy products, beans/nuts and products thereof, meat and meat products, grains and products thereof, and the like. The chemical composition of the oil is complex, and the oil is easy to be oxidized, non-enzymatic brown, vitamin degradation and other reactions which can cause the oil to deteriorate, and finally the taste of the food is deteriorated. Therefore, storage is a problem to be solved for edible fats and oils or foods containing fats and oils.
Oxidative degradation of fats and oils is a major cause of deterioration in taste of foods, and inhibition of oxidation of fats and oils can inhibit deterioration in taste of foods and prolong the shelf life of edible fats and oils or foods containing fats and oils, which has been a long-standing problem for food companies.
Hitherto, the main method for inhibiting oxidation of oil and fat has been to add an antioxidant to oil and fat, and the existing antioxidants are classified into natural antioxidants and synthetic antioxidants, wherein the natural antioxidants include polysaccharides, polypeptide vitamins and the like, and the synthetic antioxidants include citric acid, sorbic acid and the like. However, the natural antioxidant has weak oxidation resistance, and cannot effectively inhibit the oxidation of grease; the production of synthetic antioxidants causes environmental pollution and is also harmful to human health, so that synthetic antioxidants are not suitable for being widely applied to foods.
At present, an antioxidant which has strong oxidation resistance, is healthy and environment-friendly and can be widely applied to food is needed.
Phospholipid refers to a lipid containing phosphorus. Is an important component of cell membranes and organelles of organisms and is related to lipid transport, nerve impulse conduction and the like of the organisms. It is present in the seeds of plants such as brain, liver, protein and soybean. Mainly lecithin, cephalin, etc.
The milk fat globule membrane is abbreviated as MFGM, and usually refers to a membrane covered on the surface of milk fat particles, including different animal sources, such as milk fat globule membrane of cow, milk fat globule membrane of sheep, etc. Milk fat refers to fat separated from the milk of an animal. At present, the application range of the milk fat globule membrane is limited, and the milk fat globule membrane mainly relates to the preparation of liposome, is anticancer, is beneficial to human health and the like.
Disclosure of Invention
The invention provides an antioxidant composition which is strong in oxidation resistance, healthy and environment-friendly, and can be used for inhibiting oxidation of grease in edible grease or grease-containing food, further inhibiting taste deterioration of the food caused by oxidation of the grease, and prolonging the shelf life of the food. On the basis, the invention also provides a food additive and application thereof.
The first aspect of the invention relates to an antioxidant composition, which comprises phospholipid and a milk fat globule membrane, wherein the mass ratio of the phospholipid to the milk fat globule membrane is 1: 5-4: 1, preferably 1: 2-2: 1, such as 1:4, 1:3, 1:1, and 3: 1.
In some embodiments of the first aspect of the present invention, the phospholipid is selected from at least one of lecithin, cephalin, phosphatidylserine, inositol phospholipid and phosphatidic acid.
In some embodiments of the first aspect of the present invention, the phospholipid is lecithin and/or cephalin.
In some embodiments of the first aspect of the present invention, the lecithin is soybean lecithin and/or egg yolk lecithin.
In some embodiments of the first aspect of the present invention, the phospholipid is soy lecithin and/or egg yolk lecithin.
In some embodiments of the first aspect of the present invention, the milk fat globule membrane is selected from at least one of milk fat globule membrane of bovine, milk fat globule membrane of ovine and milk fat globule membrane of camel.
In some embodiments of the first aspect of the present invention, the milk fat globule membrane is a bovine milk fat globule membrane and/or a goat milk fat globule membrane.
In some embodiments of the first aspect of the present invention, the milk fat globule membrane is prepared according to conventional methods.
In some embodiments of the first aspect of the present invention, the method for preparing milk fat globule membrane, goat milk fat globule membrane or camel milk fat globule membrane comprises the following steps:
(1) carrying out centrifugal separation on the whole milk to obtain milk fat globules;
(2) refrigerating the milk fat globules obtained in the step (1) at a low temperature, and shearing the refrigerated milk fat globules to obtain a mixture;
(3) performing centrifugal separation on the mixture obtained in the step (2) to obtain a milk fat globule membrane;
preferably, in the step (1), the whole milk is cow whole milk, sheep whole milk or camel whole milk;
preferably, in step (1), centrifugation is carried out at 1000 Xg to 8000 Xg (e.g., 3000 Xg, 5000 Xg, 7000 Xg) for 3 to 30 minutes (e.g., 15 minutes, 5 minutes, 10 minutes, 20 minutes, 25 minutes);
preferably, in step (1), the centrifugation is carried out at 1 ℃ to 8 ℃ (e.g., 4 ℃, 2 ℃,3 ℃, 5 ℃, 7 ℃);
preferably, in step (2), the refrigeration temperature is 1 ℃ to 8 ℃, e.g., 4 ℃, 2 ℃,3 ℃, 5 ℃, 7 ℃;
preferably, in step (2), refrigerating overnight;
preferably, in the step (2), the shearing treatment is carried out by a homogenizer;
more preferably, the pressure of the homogenizer is 10 to 80bar, such as 20bar, 30bar, 40bar, 60 bar;
preferably, in the step (2), the shearing treatment time is 1 to 10 minutes, such as 2 minutes, 4 minutes, 5 minutes, 8 minutes;
preferably, between steps (1) and (2), further comprising step (1'): washing the milk fat globules obtained in the step (1) by adopting phosphate buffer saline solution, and refrigerating the washed milk fat globules in the step (2);
more preferably, in step (1'), the temperature of the phosphate buffered saline solution is 20 ℃ to 45 ℃, e.g., 25 ℃, 28 ℃, 30 ℃, 34 ℃, 37 ℃, 38 ℃, 40 ℃, 42 ℃;
more preferably, in step (1'), the number of washing is two to three;
more preferably, in step (1'), the washing is carried out with gentle stirring;
preferably, in step (3), centrifugation is performed at 5000 × g to 15000 × g (e.g., 7000 × g, 9000 × g, 10000 × g, 12000 × g, 14000 × g) for 5 to 30 minutes (e.g., 8 minutes, 10 minutes, 12 minutes, 15 minutes, 20 minutes, 25 minutes, 28 minutes);
preferably, in the step (3), the lower layer obtained by centrifugal separation is a milk fat globule membrane;
preferably, the method also comprises the step of freeze-drying the milk fat globule membrane obtained in the step (3) and storing at-20 ℃.
In some embodiments of the first aspect of the present invention, the antioxidant composition is used in a food product.
In some embodiments of the first aspect of the present invention, the food product is an edible fat and/or oil-containing food product.
In certain embodiments of the first aspect of the present invention, the lecithin, cephalin, phosphatidylserine, inositol phospholipid and phosphatidic acid are any commercially available edible lecithin, cephalin, phosphatidylserine, inositol phospholipid and phosphatidic acid, respectively.
In certain embodiments of the first aspect of the present invention, the soy lecithin and egg yolk lecithin are any commercially available edible soy lecithin and egg yolk lecithin, respectively.
In some embodiments of the first aspect of the present invention, the milk fat globule membrane, the goat milk fat globule membrane, and the camel milk fat globule membrane are any commercially available edible milk fat globule membrane, goat milk fat globule membrane, and camel milk fat globule membrane, respectively.
In a second aspect, the present invention relates to a food additive comprising the antioxidant composition according to the first aspect of the present invention.
The third aspect of the present invention relates to an edible oil or fat-containing food containing the antioxidant composition according to the first aspect of the present invention or the food additive according to the second aspect of the present invention.
In some embodiments of the third aspect of the present invention, the antioxidant composition is present in the edible oil or fat-containing food in an amount of 0.05% to 4%, preferably 0.2% to 1.5%, more preferably 0.3% to 1%, for example 0.08%, 0.1%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 1%, 1.2%, 1.3%, 1.5%, 1.7%, 2%, 2.3%, 2.5%, 2.8%, 3%, 3.2%, 3.4%, 3.6%, 3.9% by mass of the oil or fat.
The fourth aspect of the present invention relates to a method for suppressing deterioration of taste of a food due to oxidation of fats and oils or a method for extending the shelf life or shelf life of a food, comprising the step of adding the antioxidant composition according to the first aspect of the present invention or the food additive according to the second aspect of the present invention to a food.
In some embodiments of the fourth aspect of the present invention, the food product is an edible fat and/or oil-containing food product.
In some embodiments of the fourth aspect of the present invention, the added amount of the antioxidant composition is 0.05% to 4%, preferably 0.2% to 1.5%, more preferably 0.3% to 1%, for example 0.08%, 0.1%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 1%, 1.2%, 1.3%, 1.5%, 1.7%, 2%, 2.3%, 2.5%, 2.8%, 3%, 3.2%, 3.4%, 3.6%, 3.9% of the amount of the fat in the food.
In some embodiments of the fourth aspect of the present invention, the method further comprises the step of storing the food added with the antioxidant composition or the food additive at 10-70 RH% at normal temperature; preferably, the storage is carried out at 30-45 ℃ and 30-60 RH%.
The fifth aspect of the present invention relates to a method for storing a food, comprising the step of suppressing deterioration in taste of the food due to oxidation of fats and oils or extending the shelf life of the food according to the fourth aspect of the present invention.
The sixth aspect of the present invention relates to the use of the antioxidant composition of the first aspect of the present invention or the food additive of the second aspect of the present invention for inhibiting the deterioration of taste of foods caused by oxidation of fats and oils, for extending the shelf life or shelf life of foods, or for storing foods.
In some embodiments of the sixth aspect of the present invention, the food product is an edible fat and/or oil-containing food product.
In some embodiments of the sixth aspect of the present invention, the use is the addition of the antioxidant composition of the first aspect of the present invention or the food additive of the second aspect of the present invention to a food product.
In some embodiments of the sixth aspect of the present invention, the added amount of the antioxidant composition is 0.05% to 4%, preferably 0.2% to 1.5%, more preferably 0.3% to 1%, for example 0.08%, 0.1%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 1%, 1.2%, 1.3%, 1.5%, 1.7%, 2%, 2.3%, 2.5%, 2.8%, 3%, 3.2%, 3.4%, 3.6%, 3.9% of the amount of the fat in the food.
In some embodiments of the sixth aspect of the present invention, the food is stored at room temperature at 10-70 RH%, preferably 30-45 deg.C at 30-60 RH%.
In the invention, the addition amount of the phospholipid in the food meets the relevant requirements of national standard GB2760-2014 on the phospholipid dosage in the food.
In the present invention, the oil-and-fat-containing food does not include edible oil and fat.
In the present invention, the edible oil includes, but is not limited to, edible vegetable oil (e.g., soybean oil, rapeseed oil, peanut oil, cottonseed oil, sesame oil, sunflower oil, linseed oil, walnut oil, corn oil, rice bran oil, palm oil, olive oil, tea oil, melon oil, etc.), edible animal fat (e.g., body fat, milk fat of animals such as pigs, cattle, sheep, etc.), and edible fish fat.
In the present invention, the oil-and-fat-containing food includes, but is not limited to, foodstuffs, food products, meat products, milk, dairy products, aquatic products, canned foods, cold foods, beverages, bean products, and health foods.
In some embodiments of the invention, the lipid-containing food is selected from one or more of foodstuffs, food products, meat products, milk, dairy products, aquatic products, cans, cold foods, beverages, soy products, health foods.
In some embodiments of the invention, the degradation of the taste of the food product caused by oxidation of the oil or fat is a rancid taste caused by oxidation of the oil or fat in the food product.
In the present invention, unless otherwise specified, wherein:
the term "lecithin" is abbreviated as PC, and is also known as choline phosphatidyl glycerol. One of the major phosphoglycerides in tissues and organs of higher plants and animals is an ester synthesized by the reaction of choline and phosphate on phosphatidic acid. Among them, those derived from soybean are called "soybean lecithin", and those derived from egg yolk are called "egg yolk lecithin".
The term "cephalin" is abbreviated as PE and is a phospholipid consisting of glycerol, fatty acid, phosphoric acid and ethanolamine. It is found in the brain, nerves, soybean, etc.
The term "rancid odor" refers to the bitter, numb and pungent odor generated by oxidation and rancidity of oil under the action of oxygen, sunlight, moisture and temperature.
The invention obtains at least one of the following beneficial effects:
1. the antioxidant composition has strong oxidation resistance, and can inhibit oxidation of oil and fat when added into edible oil and fat or oil-containing food, thereby inhibiting the taste deterioration of the food caused by oxidation of the oil and fat and prolonging the shelf life of the food.
2. The antioxidant composition is healthy and environment-friendly, and can be widely applied to food.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The following examples and comparative examples used the following starting materials:
soybean lecithin: purchased from zhengzhou huafeng food science and technology ltd;
egg yolk lecithin: purchased from western safe auspicious biotechnology limited;
the preparation method of the cow milk fat globule membrane comprises the following steps:
(1) centrifuging whole cow milk at 4 deg.C at 5000 × g for 15 min to obtain milk fat globules;
(2) washing the milk fat globules obtained in the step (1) with phosphate buffer saline solution at 37 ℃ for two to three times, and slightly stirring in the washing process to obtain the washed milk fat globules;
(3) refrigerating the washed milk fat globules at 4 ℃ overnight, and then shearing by a homogenizer for 5 minutes under the pressure of 40bar to obtain a mixture;
(4) centrifuging the mixture obtained in the step (3) for 20 minutes at 10000 Xg, collecting the lower layer precipitate as a milk fat globule membrane, freeze-drying, and storing at-20 ℃ for later use.
The preparation method of the goat milk fat globule membrane comprises the following steps:
1) centrifuging whole sheep milk at 4 deg.C at 5000 × g for 15 min to obtain milk fat globules;
2) washing the milk fat globules obtained in the step 1) with phosphate buffered saline solution at 37 ℃ for two to three times, and slightly stirring in the washing process to obtain the washed milk fat globules;
3) storing the washed milk fat globules in an environment of 4 ℃ overnight, and then shearing by a homogenizer for 5 minutes, wherein the pressure of the homogenizer is 40bar, so as to obtain a mixture;
4) centrifuging the mixture obtained in the step 3) for 20 minutes at 10000 Xg, collecting the lower layer precipitate as a milk fat globule membrane, freeze-drying, and storing at-20 ℃ for later use.
Example 1
Composition 1 is prepared by mixing soybean lecithin and milk fat globule membrane at a weight ratio of 1: 3.
The oil components in the formula milk powder (raw material) are soybean oil, sunflower seed oil and anhydrous cream, and the weight of the oil accounts for 15% of the total weight of the formula milk powder. Weighing 100 parts by weight of formula milk powder, adding the composition 1 and mixing, wherein the adding amount of the composition 1 is 0.2% of the weight of grease in the formula milk powder, and preparing the formula milk powder A.
Example 2
Composition 2 is prepared by mixing egg yolk lecithin and milk fat globule membrane at a weight ratio of 2: 1.
Adding the composition 2 into the weighed pure soybean oil (raw material) and mixing, wherein the adding weight of the composition 2 is 1.0% of the weight of the soybean oil to prepare the soybean oil A.
Example 3
Composition 3 is prepared by mixing soybean lecithin and goat milk fat globule membrane at a weight ratio of 1: 2.
The oil and fat components in the bean-based formula food (raw material) comprise soybean oil, sunflower seed oil, 1, 3-dioleate-2-palmitic acid triglyceride and anhydrous cream, and the weight of the oil and fat accounts for 25 percent of the total weight of the bean-based formula food. Weighing 100 parts by weight of the bean-based formula food, adding the composition 3, and mixing, wherein the adding amount of the composition 3 is 0.3% of the weight of the grease in the bean-based formula food, so as to obtain the bean-based formula food A.
Comparative example 1
The same formula milk powder (raw material) as in example 1 was used, and soybean lecithin was added to the weighed formula milk powder (raw material) and mixed, wherein the amount of soybean lecithin added was 0.2% by weight of the oil in the formula milk powder, to prepare formula milk powder B.
Comparative example 2
The formula milk powder (raw material) same as that in example 1 was adopted, and cow milk fat globule membranes were added to the weighed formula milk powder (raw material) and mixed, wherein the amount of the cow milk fat globule membranes added was 0.2% of the weight of the oil in the formula milk powder, to prepare formula milk powder C.
Comparative example 3
The same formula (starting material) as in example 1 was designated formula D.
Comparative example 4
Composition 4 is prepared by mixing soybean lecithin and milk fat globule membrane at a weight ratio of 1: 6.
The same formula milk powder (raw material) as in example 1 was used, and composition 4 was added to the weighed formula milk powder (raw material) and mixed, wherein the amount of composition 4 added was 0.2% by weight of the oil and fat in the formula milk powder, to prepare formula milk powder E.
Comparative example 5
Composition 5 is prepared by mixing soybean lecithin and milk fat globule membrane at a weight ratio of 5: 1.
The same formula milk powder (raw material) as in example 1 was used, and composition 5 was added to the weighed formula milk powder (raw material) and mixed, wherein the amount of composition 5 added was 0.2% by weight of the oil and fat in the formula milk powder, to prepare formula milk powder F.
Comparative example 6
The same pure soybean oil (raw material) as in example 2 was used, and egg yolk lecithin was added to the weighed pure soybean oil (raw material) and mixed, wherein the amount of the egg yolk lecithin added was 1.0% by weight of the soybean oil, to prepare soybean oil B.
Comparative example 7
The same pure soybean oil (raw material) as in example 2 was used, and a bovine milk fat globule membrane was added to the weighed pure soybean oil (raw material) and mixed, wherein the amount of the bovine milk fat globule membrane added was 1.0% by weight of the soybean oil, to obtain soybean oil C.
Comparative example 8
The same soy-based formula (raw material) as in example 3 was used, and soy lecithin was added to the weighed soy-based formula (raw material) and mixed, wherein the amount of added soy lecithin was 0.3% by weight of the oil in the soy-based formula, to prepare soy-based formula B.
Comparative example 9
The same bean-based formula food (raw material) as in example 3 was used, and the goat milk fat globule membrane was added to the weighed bean-based formula food (raw material) and mixed, wherein the added amount of the goat milk fat globule membrane was 0.3% by weight of the fat in the bean-based formula food, to prepare bean-based formula food C.
Examples of the experiments
Taste evaluation and Induction time determination
(1) And (3) evaluating the taste:
samples of the formula milk powder A-F and the bean-based formula food A-C are stored for 5 months at 42 ℃ and 60 RH%, 20 professionals evaluate whether the taste of the samples before and after storage has rancid flavor caused by oxidation of grease or not and score the samples, the samples before storage are taken as a reference and are recorded as full score of 10, the lower the score is, the bigger the rancid flavor is, and the result is shown in Table 1.
(2) And (3) measuring the induction time:
taking samples of formula milk powder A-F, soybean oil A-C and soybean-based formula food A-C, ensuring that the oil content in each sample is more than or equal to 5g, and measuring the induction time (IP point) by using an oil oxidation analyzer, wherein the measurement temperature is 90 ℃, the oxygen pressure is 5bar, and the results are shown in Table 1.
TABLE 1
As can be seen from Table 1:
compared with the product added with phospholipid or milk fat globule membrane, the product added with the composition has higher taste evaluation score, slower oil oxidation rate and longer product shelf life.
Comparing formula milk powder B, D, it can be seen that the taste evaluation score of the product can be improved and the shelf life of the product can be prolonged by adding phospholipid alone. Comparing the formula milk powder C, D, it can be seen that the taste evaluation score of the product can not be improved basically by adding the milk fat globule membrane, and the shelf life of the product can not be prolonged almost.
The comparative formula milk powder A, E-F shows that the antioxidant effect of the composition added into the product is more obvious compared with the composition with other proportion.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (10)
1. An antioxidant composition comprises phospholipid and a milk fat globule membrane, wherein the mass ratio of the phospholipid to the milk fat globule membrane is 1: 5-4: 1, and preferably 1: 2-2: 1.
2. The antioxidant composition of claim 1, wherein the phospholipid is selected from at least one of lecithin, cephalin, phosphatidylserine, inositol phospholipid, and phosphatidic acid;
preferably, the phospholipid is lecithin and/or cephalin;
more preferably, the lecithin is soybean lecithin and/or egg yolk lecithin.
3. Antioxidant composition according to claim 1, wherein the milk fat globule membrane is selected from at least one of milk fat globule membrane of bovine, sheep and camel, preferably milk fat globule membrane of bovine and/or sheep.
4. The antioxidant composition according to any one of claims 1 to 3, which is used in food;
preferably, the food is edible oil and/or food containing oil.
5. A food additive comprising the antioxidant composition of any one of claims 1 to 4.
6. An edible oil or a food containing oil, which contains the antioxidant composition of any one of claims 1 to 4 or the food additive of claim 5;
preferably, in the edible oil or fat or the food containing oil or fat, the mass of the antioxidant composition is 0.05-4% of the mass of the oil or fat, and more preferably 0.2-1.5%.
7. A method for inhibiting deterioration of taste of food due to oxidation of fats and oils or a method for prolonging shelf life of food, comprising the step of adding the antioxidant composition of any one of claims 1 to 4 or the food additive of claim 5 to food;
preferably, the food is edible oil and fat and/or food containing oil and fat;
more preferably, the addition amount of the antioxidant composition is 0.05 to 4% by mass, and still more preferably 0.2 to 1.5% by mass, based on the mass of the fat or oil in the food.
8. A method for storing a food, comprising the step of suppressing deterioration of taste of the food due to oxidation of fats and oils or extending the shelf life of the food according to the method of claim 7.
9. Use of the antioxidant composition of any one of claims 1 to 4 or the food additive of claim 5 for inhibiting the deterioration of taste of foods caused by oxidation of fats and oils, for extending the shelf-life or shelf-life of foods or for storing foods.
10. Use according to claim 9, wherein the food product is an edible fat and/or oil-containing food product;
preferably, the application is the addition of the antioxidant composition of any one of claims 1 to 4 or the food additive of claim 5 to a food product;
more preferably, the addition amount of the antioxidant composition is 0.05 to 4% by mass, and still more preferably 0.2 to 1.5% by mass, based on the mass of the fat or oil in the food.
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