Method of preventing flavor component from degradation
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United States of America Patent
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May 10, 2011
Grant Date -
Dec 29, 2005
app pub date -
Nov 21, 2003
filing date -
Nov 21, 2002
priority date (Note) -
In Force
status (Latency Note)
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Abstract
The present invention relates to a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising an extracted tocopherol, wherein d-δ-tocopherol is contained in an amount of 45% by weight or more of a total tocopherol, ferulic acid and/or a derivative thereof, and a polyglycerol fatty acid ester; a deterioration preventive for a flavor component, which is an oil-in-water and/or -polyhydric alcohol type emulsion, comprising (A) the above-mentioned extracted tocopherol, (B) ferulic acid and/or a derivative thereof, and (C) an emulsifying agent having an HLB of 9 or more; a flavor for foodstuff, comprising the above-mentioned deterioration preventive; an emulsion flavor for foodstuff, comprising the above-mentioned extracted tocopherol, a catechin; and a polyglycerol fatty acid ester; and foodstuff comprising the above-mentioned deterioration preventive for a flavor component, the above-mentioned flavor for foodstuff, or the above-mentioned emulsion flavor for foodstuff.
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