JP2021073195A5 - - Google Patents

Download PDF

Info

Publication number
JP2021073195A5
JP2021073195A5 JP2020218952A JP2020218952A JP2021073195A5 JP 2021073195 A5 JP2021073195 A5 JP 2021073195A5 JP 2020218952 A JP2020218952 A JP 2020218952A JP 2020218952 A JP2020218952 A JP 2020218952A JP 2021073195 A5 JP2021073195 A5 JP 2021073195A5
Authority
JP
Japan
Prior art keywords
composition
unsaturated
paradol
amount
total weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
JP2020218952A
Other languages
Japanese (ja)
Other versions
JP2021073195A (en
JP7129464B2 (en
Filing date
Publication date
Application filed filed Critical
Priority to JP2020218952A priority Critical patent/JP7129464B2/en
Priority claimed from JP2020218952A external-priority patent/JP7129464B2/en
Publication of JP2021073195A publication Critical patent/JP2021073195A/en
Publication of JP2021073195A5 publication Critical patent/JP2021073195A5/ja
Application granted granted Critical
Publication of JP7129464B2 publication Critical patent/JP7129464B2/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Claims (11)

(a)[6]−パラドールおよび
(b)少なくとも1種のモノ不飽和若しくはポリ不飽和C−C22脂肪酸またはその一価若しくは多価C−C18脂肪族アルコールエステル
を含んでなる、安定した味および/または匂いを有する組成物であって、成分(a)を組成物の総重量に基づき0.001〜0.05重量%の量で含み、食品組成物または香味組成物である、組成物
It comprises (a) [6] -paradol and (b) at least one monounsaturated or polyunsaturated C 8- C 22 fatty acid or a monovalent or polyvalent C 1- C 18 fatty alcohol ester thereof. A composition having a stable taste and / or odor, which comprises the component (a) in an amount of 0.001 to 0.05% by weight based on the total weight of the composition, and is a food composition or a flavor composition. , Composition .
(b)として、(b−1)式(II):
Figure 2021073195
〔式中、Rは水素原子またはC−C18アルキル基を表し、
Xはモノ不飽和またはポリ不飽和のC−C22アシル基を表す〕
で表される少なくとも1種のアシル化合物
および/または
(b−2)式(III):
Figure 2021073195
〔式中、
X’、X’’およびX’’’は、互いに独立して、水素原子または飽和若しくはモノ不飽和若しくはポリ不飽和C−C22アシル基を表し、ただし、X’、X’’およびX’’’は、同時に水素原子ではなく、かつ、少なくとも1つのX’、X’’およびX’’’は不飽和アシル基である〕
で表される少なくとも1種のアシルグリセロール化合物
を含む、請求項1に記載の組成物。
As (b), equation (b-1) (II):
Figure 2021073195
[Wherein, R represents a hydrogen atom or a C 1 -C 18 alkyl radical,
X represents a mono-unsaturated or poly-unsaturated C 8- C 22 acyl group]
At least one acyl compound represented by and / or formula (III) of (b-2):
Figure 2021073195
[In the formula,
X', X'' and X''' represent hydrogen atoms or saturated or monounsaturated or polyunsaturated C 8- C 22 acyl groups independently of each other, provided that X', X'' and X''''Is not a hydrogen atom at the same time, and at least one X', X'' and X'''is an unsaturated acyl group]
The composition according to claim 1, which comprises at least one acylglycerol compound represented by.
成分(b−1)においてRが水素原子であり、Xがモノ不飽和またはポリ不飽和C16−C22アシル基である、請求項2に記載の組成物。 The composition according to claim 2, wherein in the component (b-1), R is a hydrogen atom and X is a monounsaturated or polyunsaturated C 16- C 22 acyl group. 成分(b−1)が、オレイン酸、リノール酸、γ−リノレン酸、α−リノレン酸、EPAおよびDHAからなる群から選択される、請求項2に記載の組成物。 The composition according to claim 2, wherein the component (b-1) is selected from the group consisting of oleic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, EPA and DHA. 成分(b−2)が、種々の組み合わせにおいてグリセロール分子上でエステル化されたオレイン酸、リノール酸およびリノレン酸から構成される、請求項2に記載の組成物。 The composition according to claim 2, wherein the component (b-2) is composed of oleic acid, linoleic acid and linolenic acid esterified on a glycerol molecule in various combinations. 成分(a)を、組成物の総重量に基づき0.0050.05重量%の量で含む、請求項1に記載の組成物。 The composition according to claim 1, wherein the component (a) is contained in an amount of 0.005 to 0.05% by weight based on the total weight of the composition. 食品組成物または香味組成物における、モノ不飽和若しくはポリ不飽和C−C22脂肪酸またはその一価若しくは多価C−C18脂肪族アルコールエステルの味および/または匂いの安定化のための[6]−パラドールの使用であって、前記組成物の総重量に基づき、0.001〜0.05重量%の量の[6]−パラドールを添加する、使用For stabilizing the taste and / or odor of monounsaturated or polyunsaturated C 8- C 22 fatty acids or their monovalent or polyvalent C 1- C 18 fatty alcohol esters in food or flavor compositions. Use of [6] -paradol, in which an amount of 0.001 to 0.05% by weight of [6] -paradol is added based on the total weight of the composition . モノ不飽和若しくはポリ不飽和C−C22脂肪酸またはその一価若しくは多価C−C18脂肪族アルコールエステルが、
(b−1)式(II):
Figure 2021073195
〔式中、Rは水素原子またはC−C18アルキル基を表し、
Xはモノ不飽和またはポリ不飽和のC−C22アシル基を表す〕
で表される少なくとも1種のアシル化合物
および/または
(b−2)式(III):
Figure 2021073195
〔式中、
X’、X’’およびX’’’は、互いに独立して、水素原子または飽和若しくはモノ不飽和若しくはポリ不飽和C−C22アシル基を表し、ただし、X’、X’’およびX’’’は、同時に水素原子ではなく、かつ、少なくとも1つのX’、X’’およびX’’’は不飽和アシル基である〕
で表される少なくとも1種のアシルグリセロール化合物
を含む、請求項に記載の使用。
Mono-unsaturated or poly-unsaturated C 8- C 22 fatty acids or monovalent or polyvalent C 1- C 18 aliphatic alcohol esters thereof.
Equation (b-1) (II):
Figure 2021073195
[Wherein, R represents a hydrogen atom or a C 1 -C 18 alkyl radical,
X represents a mono-unsaturated or poly-unsaturated C 8- C 22 acyl group]
At least one acyl compound represented by and / or formula (III) of (b-2):
Figure 2021073195
[In the formula,
X', X'' and X''' represent hydrogen atoms or saturated or monounsaturated or polyunsaturated C 8- C 22 acyl groups independently of each other, provided that X', X'' and X''''Is not a hydrogen atom at the same time, and at least one X', X'' and X'''is an unsaturated acyl group]
The use according to claim 7 , which comprises at least one acylglycerol compound represented by.
食品組成物または香味組成物の総重量に基づき、0.0050.05重量%の量の[6]−パラドールを添加する、請求項またはに記載の使用。 The use according to claim 7 or 8 , wherein an amount of [6] -paradol is added in an amount of 0.005 to 0.05 % by weight based on the total weight of the food composition or flavor composition. 不飽和脂肪酸(エステル)に[6]−パラドールを添加することによる、食品組成物または香味組成物における不飽和脂肪酸(エステル)の味および/または匂いを安定化する方法であって、食品組成物または香味組成物の総重量に基づき、0.001〜0.05重量%の量の[6]−パラドールを添加する、方法 A method of stabilizing the taste and / or odor of an unsaturated fatty acid (ester) in a food composition or flavor composition by adding [6] -paradol to the unsaturated fatty acid (ester). Alternatively, a method of adding 0.001 to 0.05% by weight of [6] -paradol, based on the total weight of the flavor composition . 食品組成物または香味組成物の総重量に基づき、0.0050.05重量%の量の[6]−パラドールを添加する、請求項10に記載の方法。 The method of claim 10 , wherein an amount of [6] -paradol is added in an amount of 0.005 to 0.05 % by weight based on the total weight of the food composition or flavor composition.
JP2020218952A 2020-12-28 2020-12-28 Composition with stable taste and odor Active JP7129464B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2020218952A JP7129464B2 (en) 2020-12-28 2020-12-28 Composition with stable taste and odor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2020218952A JP7129464B2 (en) 2020-12-28 2020-12-28 Composition with stable taste and odor

Related Parent Applications (1)

Application Number Title Priority Date Filing Date
JP2018529975A Division JP6896732B2 (en) 2015-12-10 2015-12-10 Composition with stable taste and odor

Publications (3)

Publication Number Publication Date
JP2021073195A JP2021073195A (en) 2021-05-13
JP2021073195A5 true JP2021073195A5 (en) 2021-10-07
JP7129464B2 JP7129464B2 (en) 2022-09-01

Family

ID=75802551

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2020218952A Active JP7129464B2 (en) 2020-12-28 2020-12-28 Composition with stable taste and odor

Country Status (1)

Country Link
JP (1) JP7129464B2 (en)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010094081A (en) 2008-10-17 2010-04-30 Kao Corp Food and drink composition
EP2488257B1 (en) 2009-10-14 2018-05-02 Symrise AG Formulation with irritation reducing action comprising bisabolol and [6]-paradol

Similar Documents

Publication Publication Date Title
JP4530311B2 (en) Method for producing glyceride using lipase
JP2010196060A5 (en)
DK1439758T3 (en) Non-laurine, non-trans, non-temper fat fats
JP5995818B2 (en) Method for concentrating fatty acid alkyl esters by enzymatic reaction using glycerol
JP2004217932A5 (en)
JP2010538128A5 (en)
JP2003047439A5 (en)
RU2007116954A (en) FAT COMPOSITIONS
Lobb et al. Fatty acid classification and nomenclature
JP2003534115A5 (en)
JP2013538817A5 (en)
RU2006103804A (en) ANTIOXIDANT FAT OR OIL COMPOSITION CONTAINING HIGHLY SATURATED LONG CHAIN FATTY ACID
JP2012509292A5 (en)
JP2021073195A5 (en)
JP2016501249A5 (en)
JPH0643595B2 (en) Method for producing fat composition
US20230068687A1 (en) Process for preparing a solid form of basic amino acid salts of polyunsaturated fatty acids
JP2008127399A (en) Solid-liquid separation inhibitor of oil and fat
JP2023514506A (en) Process for producing solid neutral amino acid salts of polyunsaturated fatty acids
Lobb et al. Fatty Acid Classi cation and Nomenclature
JP2012082402A5 (en)
JP6675805B2 (en) Fat hardening agent
JP3148122B2 (en) Digestible fat
British Nutrition Foundation Chemistry of Unsaturated Fatty Acids
JP2023511993A (en) Process for producing magnesium salts of PUFAs and compositions containing same