Method of inhibiting formation of volatile aldehydes and/or decomposition of fatty acids and use thereof
The present invention has objects to provide a method for inhibiting the formation of volatile aldehydes and/or the decomposition of fatty acids and use thereof. These objects are attained by establishing a method which comprises incorporating an α-oligoglucosyl α,α-trehalose(s) to a target product to inhibit the formation of volatile aldehydes per se and/or the decomposition of fatty acids per se in fatty acid-containing products; an inhibitory agent for inhibiting the formation of volatile aldehydes and/or the decomposition of fatty acids, which contains an α-oligoglucosyl α,α-trehalose(s) as an effective ingredient; and use thereof to thereby obtain various compositions such as food products, cosmetics, pharmaceuticals, and their materials and intermediates each having a high quality and stability.
1. A method for inhibiting the heat decomposition of fatty acids in nuts or seeds containing fatty acids, said method comprising:
incorporating α-maltosyl α,α-trehalose in the nuts or seeds in an amount of at least about 50%, but below about 98%, on a dry solid basis, to the weight of the fatty acids in the nuts or seeds, before, during or after a heating processing, without imparting an over-sweetness to a resulting processed nuts or seeds as compared to those prepared with α,α-trehalose, thereby inhibiting the heat decomposition of fatty acids in the nuts and seeds.