An oxidation inhibitor containing, as an active ingredient, an aminocarbonyl compound having a structure resulting from binding of an amino group of a compound having sphingoid base structure and a carbonyl group of a carbonyl compound. The oxidation inhibitor has high oxidation inhibitory effects, and inhibits oxidation of fats and oils, in particular, fats and oils containing a large proportion of polyunsaturated fatty acids to prevent deterioration due to oxidation of fats and oils.

An oxidation inhibitor containing, as an active ingredient, an aminocarbonyl compound having a structure resulting from binding of an amino group of a compound having sphingoid base structure and a carbonyl group of a carbonyl compound. The oxidation inhibitor has high oxidation inhibitory effects, and inhibits oxidation of fats and oils, in particular, fats and oils containing a large proportion of polyunsaturated fatty acids to prevent deterioration due to oxidation of fats and oils.

The invention relates to a Canola hybrid variety designated 1CN0152, essentially derived variants of that Canola hybrid variety, to the seeds, plants, and plant parts of this Canola hybrid variety 1CN0152. The invention also relates to methods for producing a canola plant containing in its genetic material one or more traits introgressed into 1CN0152 through backcross conversion and/or transformation, and to the Canola seed, plant and plant part produced thereby.

There are provided microorganisms having a property of producing a lipid containing unsaturated fatty acids as constituent fatty acids and extracellularly secreting the produced lipid encapsulated in lipid particles, methods of screening said microorganisms, as well as methods of efficiently producing a fatty acid-containing lipid using said microorganisms. Furthermore, there are provided lipid particles encapsulating a lipid containing unsaturated fatty acids, and foods, cosmetics, and animal feeds comprising said lipid particles added thereto. Artificially treated microorganisms or microorganisms collected from nature are grown on a solid medium, and microbial strains that form lipid particles at the periphery of the colonies and/or microbial strains that, when cultured in a transparent liquid medium, make the culture liquid cloudy are selected. The microorganisms obtained are cultured, lipid-containing lipid particles secreted in the culture liquid, are separated from the culture liquid, and the lipid is separated and purified.

There are provided microorganisms having a property of producing a lipid containing unsaturated fatty acids as constituent fatty acids and extracellularly secreting the produced lipid encapsulated in lipid particles, methods of screening said microorganisms, as well as methods of efficiently producing a fatty acid-containing lipid using said microorganisms. Furthermore, there are provided lipid particles encapsulating a lipid containing unsaturated fatty acids, and foods, cosmetics, and animal feeds comprising said lipid particles added thereto. Artificially treated microorganisms or microorganisms collected from nature are grown on a solid medium, and microbial strains that form lipid particles at the periphery of the colonies and/or microbial strains that, when cultured in a transparent liquid medium, make the culture liquid cloudy are selected. The microorganisms obtained are cultured, lipid-containing lipid particles secreted in the culture liquid, are separated from the culture liquid, and the lipid is separated and purified.

Provided are an oil and fat composition for heat cooking that has an exceptional effect of suppressing negative aspects caused by using edible oil and fat in heat cooking, and an edible material for the same.

This oil and fat composition for heat cooking contains an n-3 edible oil and fat in which the amount of n-3 fatty acid in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less, and a base oil and fat consisting of an edible oil and fat other than the n-3 edible oil and fat, the oil and fat composition being characterized in that 0.01 mass % or more and less than 1 mass % of the n-3 edible oil and fat is contained in the oil and fat composition.

Provided are an oil and fat composition for heat cooking that has an exceptional effect of suppressing negative aspects caused by using edible oil and fat in heat cooking, and an edible material for the same.

This oil and fat composition for heat cooking contains an n-3 edible oil and fat in which the amount of n-3 fatty acid in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less, and a base oil and fat consisting of an edible oil and fat other than the n-3 edible oil and fat, the oil and fat composition being characterized in that 0.01 mass % or more and less than 1 mass % of the n-3 edible oil and fat is contained in the oil and fat composition.

[Object] To provide an oil and fat composition that can be used as a low trans fatty acid content, non-lauric, non-tempering type hard butter and an oil-based food product comprising the oil and fat composition that exhibits good heat resistance and melting feeling in the mouth. [Means for Solving the Problems] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (g): (a) an X3 content is 3 to 20% by weight; (b) a weight ratio of P3/X3 is not less than 0.35; (c) an X2O content is 45 to 80% by weight; (d) a weight ratio of XOX/X2O is 0.20 to 0.65; (e) a weight ratio of PStO/X2O is 0.10 to 0.45; (f) a weight ratio of St2O/X2O is 0.05 to 0.35; and (g) a weight ratio of St/P is not more than 0.80; wherein X represents saturated fatty acid having 14 carbon atoms or more; O represents oleic acid; P represents palmitic acid; and St represents stearic acid.

[Object] To provide an oil and fat composition that can be used as a low trans fatty acid content, non-lauric, non-tempering type hard butter and an oil-based food product comprising the oil and fat composition that exhibits good heat resistance and melting feeling in the mouth. [Means for Solving the Problems] The oil and fat composition of the present invention is characterized by satisfying the following conditions of (a) to (g): (a) an X3 content is 3 to 20% by weight; (b) a weight ratio of P3/X3 is not less than 0.35; (c) an X2O content is 45 to 80% by weight; (d) a weight ratio of XOX/X2O is 0.20 to 0.65; (e) a weight ratio of PStO/X2O is 0.10 to 0.45; (f) a weight ratio of St2O/X2O is 0.05 to 0.35; and (g) a weight ratio of St/P is not more than 0.80; wherein X represents saturated fatty acid having 14 carbon atoms or more; O represents oleic acid; P represents palmitic acid; and St represents stearic acid.

Provided is means of powderizing a liquid component, wherein the powderizing agent contains an oil and/or fat composition, the oil and/or fat composition contains an oil and/or fat component which contains one or more types of XXX-type triglycerides having fatty acid residues X, each with x carbon atoms, at positions 1 to 3 of glycerin, x, the number of carbon atoms, is an integer selected from 10 to 22, and the XXX-type triglyceride is contained at 50% by mass or more relative to a content of the oil and/or fat component being 100% by mass; or the powderizing agent, wherein the oil and/or fat composition is a powder oil and/or fat composition having a loose bulk density of 0.05 to 0.6 g/cm.sup.3, the oil and/or fat component contains a β-type oil and/or fat, and a particle of the powder oil and/or fat composition has a plate shape.