Unsaturated fatty acid-containing water-in-oil type composition and method for producing same
An object of the present invention is to provide a method for more strongly preventing oxidation of unsaturated fatty acids using a simple method. In particular, an object of the present invention is to provide a method for suppressing both an unpleasant odor that appears in an initial stage of storage and an unpleasant odor that appears subsequently. The present invention has been accomplished by finding that an unpleasant odor that appears in an initial stage of storage, as well as an unpleasant odor that appears subsequently, can both be suppressed in an unsaturated-fatty-acid-containing water-in-oil composition comprising an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved, and an oil phase containing an unsaturated fatty acid, the aqueous phase A and the aqueous phase B, each having a particle size of 500 nm or less, being finely dispersed individually in the oil phase.
1. An unsaturated-fatty-acid-containing water-in-oil composition comprising:
an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one water-soluble antioxidant selected from the group consisting of ascorbic acid and polyphenols is dissolved,
an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one water-soluble antioxidant selected from the group consisting of ascorbic acid and polyphenols is dissolved, and
an oil phase containing an unsaturated fatty acid,
the aqueous phase A and the aqueous phase B, each having a particle size of 500 nm or less, being finely dispersed individually in the oil phase.
2. The unsaturated-fatty-acid-containing water-in-oil composition according to claim 1 , wherein the water-soluble antioxidant dissolved in the aqueous phase A is at least one member selected from the group consisting of ascorbic acid and tea catechin.
3. The unsaturated-fatty-acid-containing water-in-oil composition according to claim 1 , wherein the water-soluble antioxidant dissolved in the aqueous phase B is at least one member selected from the group consisting of ascorbic acid and tea catechin.
4. The unsaturated-fatty-acid-containing water-in-oil composition according to claim 1 , wherein the unsaturated fatty acid is a polyunsaturated fatty acid.
5. A method for producing an unsaturated-fatty-acid-containing water-in-oil composition, comprising
1) Preparing an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
2) Preparing an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
3) Preparing an oil phase containing an unsaturated fatty acid, and
4) Dispersing the aqueous phases A and B individually in the oil phase.
6. A method for producing an unsaturated-fatty-acid-containing water-in-oil composition, comprising
1) Preparing an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
2) Preparing an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
3) Preparing an oil phase containing an unsaturated fatty acid,
4) Dividing the oil phase of 3) into oil phases to disperse the aqueous phase A and the aqueous phase B in the oil phases respectively to form water-in-oil emulsions, and
5) Mixing the water-in-oil emulsions obtained in 4).
7. A method for suppressing both an unpleasant odor that appears in an initial stage of storage and an unpleasant odor that appears subsequently in an unsaturated-fatty-acid-containing water-in-oil composition, comprising
1) Preparing an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
2) Preparing an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
3) Preparing an oil phase containing an unsaturated fatty acid, and
4) Dispersing the aqueous phases A and B individually in the oil phase.
8. A method for suppressing both an unpleasant odor that appears in an initial stage of storage and an unpleasant odor that appears subsequently in an unsaturated-fatty-acid-containing water-in-oil composition, comprising
1) Preparing an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
2) Preparing an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
3) Preparing an oil phase containing an unsaturated fatty acid,
4) Dividing the oil phase of 3) into oil phases to disperse the aqueous phase A and the aqueous phase B in the oil phases respectively to form water-in-oil emulsions, and
5) mixing the water-in-oil emulsions obtained in 4).