JPS59204696A - Antioxidant - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an antioxidant that is extremely effective and safe in practice for oils and fats, fatty acids, and products containing these.

Fats and oils and fatty acids contained in food products undergo auto-oxidation when they come into contact with air, resulting in a deterioration in the quality of the product.

In order to prevent this autooxidation, it is necessary to decompose peroxide as an antioxidant and at the same time inactivate the metal ions contained in fats and oils such as copper and iron, which are the cause of its generation. Most conventional antioxidants have only one function, but we have now succeeded in developing an antioxidant that has both functions, leading to the completion of the present invention.

Conventional antioxidants include synthetic antioxidants such as BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene), and natural antioxidants such as tocopherol. None of these have the function of sealing off metal ions contained in fats and oils. Furthermore, the safety of synthetic antioxidants (BHA, BHT) has become a problem in recent years. On the other hand, tocopherols lack antioxidant power and are expensive, so there is a desire for a safe, inexpensive, and highly effective antioxidant.

The antioxidant of the present invention relates to a stable oil-soluble emulsion prepared by adding an emulsifier to water-soluble phytic acid, which has a strong metal chelating effect, and further mixing and emulsifying fats and oils.

This product itself has a strong antioxidant effect, but it is also possible to add oil-soluble dt-α-tocopherol or natural vitamin E, and even when vitamin C is added, it shows a good antioxidant effect. It could be easily made oil-soluble.

Further, amino acids such as tryptophan, tyrosine, lysine, glycine, serine, etc. may be added to this. The present antioxidant has good dispersibility in water and is thought to have the effect of preventing the oxidation of fats and oils and fatty acids in general foods.

As a prior art for phytic acid oil solubilization, there is a method of mixing phytic acid or its salts with lecithin (% Kosho 47-45
401) or this mixture cannot be sufficiently dissolved in fats and oils. There is also a method of mixing phytic acid and sorbitan fatty acid ester or glycerin fatty acid ester (Japanese Patent Publication No. 56-15839), but this mixture causes a separation phenomenon several days after preparation and is not suitable for practical use. That is, as shown in Table 1, it will irreversibly separate within 1 to 4 days after preparation.

Table 1 Phytic acid and various emulsifier mixtures stability.

As will be described later, the present inventors have overcome the above-mentioned drawbacks.
1. As a result of intensive research, an emulsifier used in combination with phytic acid (
By carefully selecting surfactants and pre-mixing and emulsifying oils and fats, we succeeded in developing an extremely stable and highly effective antioxidant.

When phytic acid is used, phytic acid itself does not dissolve in oil, so the key to achieving antioxidant efficacy is how uniformly and quickly phytic acid can be dissolved in oil.

The antioxidant of the present invention, which is prepared by mixing and emulsifying phytic acid with fats and oils in advance, is extremely stable and in a good condition, disperses and emulsifies during use, and does not separate over a long period of time. Furthermore, even if vitamin E, vitamin C, amino acids, etc. are added to this mixture, a stable and stable emulsified mixture can be easily obtained.

In the present invention, phytic acid refers to phytic acid itself and its metal salts. Phytic acid is a natural product that is widely present in nature, especially in plants, and is a myo-inositol to xalate ester.

In the present invention, fats and oils include unsaturated fatty acids such as oleic acid, linoleic acid, and linoneic acid, cottonseed oil, safflower oil, coconut oil, corn oil, and soybean oil.

Refers to natural oils and fats such as sesame oil, olive oil, peanut oil, palm oil, beef tallow, lard, fish oil, and whale oil.

In the present invention, surfactants include sucrose fatty acid ester,
It refers to phlopylene gelicol, phlopylene gellicol monostearate, lecithin, sorbitan trioleate, sorbitan monooleate, glycerin monooleate, polyglycerin condensed lysyl inate, and the like.

This will be explained below using examples.

Example 1 Emulsion stability of antioxidants Polyglyceric acid condensed lysyl phosphate was added as an emulsifier to a 50% phytic acid aqueous solution according to the various compounding ratios shown in Table 2, mixed, and commercially available salada oil was added to emulsify and oxidize. An inhibitor was prepared and left at room temperature for 30 days to examine its stability.

Table 2: Antioxidant blend ratio and emulsion stability As shown in Table 2, the emulsion stability of the present antioxidant was extremely good.

Example 2 Antioxidant effect of antioxidant The antioxidant effect of the stable phytic acid emulsion shown in Example 1 was investigated.

An antioxidant was prepared by mixing and emulsifying a 50% aqueous phytic acid solution with a polyglyceric acid condensation ester and a commercially available salad oil in a ratio of 2:1:2.

This antioxidant was uniformly dissolved in refined lard oil to a weight ratio of 0.01, 0.02, 0.05, 0.10 in terms of pure phytic acid.
ve Oxygen Method) to investigate the antioxidant effect.

2.33mj! 9 while venting dry air at a rate of /min.
The oxidation stability test was performed by heating to 7.8℃ and the pov was 100.
The time taken to reach this point was measured. For comparison, a similar test was also conducted in which 0.05 parts by weight of dt-α-tocopherol, an antioxidant, was added alone to purified radish oil.

The results are shown in Table 3.

Table 3 Antioxidant effect 0, 1 24 No additive 8 dt-α-tocopherol o, o 5
According to the results in Table 3, this antioxidant containing phytic acid was found to have an antioxidant effect equal to or greater than that of dt-α-tocopherol.

Example 3 Combination with natural product antioxidants: 50% typhithenic acid aqueous solution, polyglyceric acid condensed lysyl phosphate, commercially available salad oil, dt-α-tocopherol, and ascorbic acid ==≠, 30%, 10%, respectively. An antioxidant was prepared by mixing #I, 15%, and 10 parts. The weight ratio of this antioxidant to refined lard oil is 0.025, 0.05, 0.1, and 0.0, respectively.
25% was added and dissolved uniformly, and the time required for the POV to reach 100 was measured using the AOM method.

For comparison, a test was also conducted in which 0.05% of dt-α-tocopherol was added.

Table 4 Antioxidant effect 0.025 24 of the present invention
0.05 24 Antioxidant 0.1 340.25
36 No additive 8 dA-α-tocopherol 0.05
20 From the results in Table 4, the antioxidant effect of the present antioxidant was found to be stronger than that of d/L-α-tocopherol alone or phytic acid alone.

Patent applicant: Mitsui Pharmaceutical Industries, Ltd.

Claims (1)

[Claims] An antioxidant for fats and oils characterized by emulsifying phytic acid and/or its salt in fats and oils.