The disclosure discloses a method for preparing functional grease through segmented solid-state fermentation of mixed fungi, and belongs to the field of edible oil processing. According to the disclosure, soybeans are used as a main fermentation substrate, for the requirements for different functional nutrition, the soybeans are matched with other oil seeds, fungus segmented solid-state fermentation is used and combined with a supercritical extraction fractionation technology, so that the purposes of improving the aftertaste of soybean oils and generating different flavors are achieved, and the nutritional value of the grease is improved. The fungus segmented solid-state fermentation of the disclosure can improve the oil yield, improve the fatty acid composition of the grease, and increase the content of main flavor substances such as pyrazines, alcohols and phenols, and the sensory functions such as flavor and color of the grease more meet the requirements of consumers for innovative products. Fermented dregs can be further processed to produce byproducts like functional polypeptides, so that sustainable green development is realized.

[Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the coloration of the oil or fat composition and also preventing the increase in an anisidine value and the decrease in the content of a tocopherol compound in the oil or fat composition when a food material is fried with the oil or fat composition; and a stabilizer for an oil or fat composition for frying use.

[Solution] A method for stabilizing an oil or fat composition for frying use according to the present invention is characterized in that a chlorophyll compound is added at a concentration of 0.05 to 2 ppm by mass inclusive to an edible oil or fat. It is preferred that the chlorophyll compound is added in the form of a chlorophyll compound-rich solution having a chlorophyll compound concentration of 1 to 1,000 ppm by mass inclusive. A stabilizer for an oil or fat composition for frying use according to the present invention contains a chlorophyll compound as an active ingredient.

[Problem] To provide: a method for improving the stability of an oil or fat composition for frying use by preventing the coloration of the oil or fat composition and also preventing the increase in an anisidine value and the decrease in the content of a tocopherol compound in the oil or fat composition when a food material is fried with the oil or fat composition; and a stabilizer for an oil or fat composition for frying use.

[Solution] A method for stabilizing an oil or fat composition for frying use according to the present invention is characterized in that a chlorophyll compound is added at a concentration of 0.05 to 2 ppm by mass inclusive to an edible oil or fat. It is preferred that the chlorophyll compound is added in the form of a chlorophyll compound-rich solution having a chlorophyll compound concentration of 1 to 1,000 ppm by mass inclusive. A stabilizer for an oil or fat composition for frying use according to the present invention contains a chlorophyll compound as an active ingredient.

[Problem] To provide: a method for suppressing an increase in the anisidine value and a decrease in the amount of tocopherols in a fats and oils composition during frying; an inhibitor for suppressing an increase in the anisidine value; and an inhibitor for suppressing a decrease in the amount of tocopherols.

[Solution] The present invention provides a method for suppressing an increase in the anisidine value and a method for suppressing a decrease in the amount of tocopherols, the method comprising a step for adding a prepared oil to edible fats and oils, wherein the prepared oil is obtained through (1) a degumming step, (2) a neutralization step which may or may not be performed, (3) a bleaching step which may or may not be performed, and (4) a deodorizing step, which may or may not be performed, in this order, in the process of refining a crude oil obtained from an oil feedstock, and the absorbance difference, between the absorbance at a wavelength of 660 nm and the absorbance at a wavelength of 750 nm, of the prepared oil obtained from step (3) is at least 0.030 when isooctane is used as the control. The inhibitor for suppressing an increase in the anisidine value, and the inhibitor for suppressing a decrease in the amount of tocopherols are characterized by containing said prepared oil.

[Problem] To provide: a method for suppressing an increase in the anisidine value and a decrease in the amount of tocopherols in a fats and oils composition during frying; an inhibitor for suppressing an increase in the anisidine value; and an inhibitor for suppressing a decrease in the amount of tocopherols.

[Solution] The present invention provides a method for suppressing an increase in the anisidine value and a method for suppressing a decrease in the amount of tocopherols, the method comprising a step for adding a prepared oil to edible fats and oils, wherein the prepared oil is obtained through (1) a degumming step, (2) a neutralization step which may or may not be performed, (3) a bleaching step which may or may not be performed, and (4) a deodorizing step, which may or may not be performed, in this order, in the process of refining a crude oil obtained from an oil feedstock, and the absorbance difference, between the absorbance at a wavelength of 660 nm and the absorbance at a wavelength of 750 nm, of the prepared oil obtained from step (3) is at least 0.030 when isooctane is used as the control. The inhibitor for suppressing an increase in the anisidine value, and the inhibitor for suppressing a decrease in the amount of tocopherols are characterized by containing said prepared oil.

A method of dissolving C60 molecules including combining C60 molecules with a limonene composition to form a C60 mixture, and heating the C60 mixture to a predetermined temperature for a predetermined time period to dissolve the C60 molecules into the limonene composition to form a dissolved C60 mixture. The dissolved C60 mixture is homogenous and includes at least 16.67 mg of the dissolved C60 molecules per milliliter of the limonene composition.

A method of dissolving C60 molecules including combining C60 molecules with a limonene composition to form a C60 mixture, and heating the C60 mixture to a predetermined temperature for a predetermined time period to dissolve the C60 molecules into the limonene composition to form a dissolved C60 mixture. The dissolved C60 mixture is homogenous and includes at least 16.67 mg of the dissolved C60 molecules per milliliter of the limonene composition.

The present invention is directed towards the use of substituted chroman-6-ols of formula (I) wherein R.sup.1 and R.sup.2 are independently from each other H or C.sub.1-11-alkyl or (CH.sub.2).sub.nOH with n being an integer from 1 to 4, or R.sup.1 and R.sup.2 represent together a keto group, 10 A is CHR.sup.3 or C(O), and wherein R.sup.3, R.sup.4 and R.sup.6 are independently from each other H or C.sub.1-4-alkyl, and wherein R.sup.5 is H or OH or C.sub.1-4-alkyl or C.sub.1-4-alkoxy, as antioxidants, especially in feed such as pet food and feed ingredients such as fish meal, insect meal and poultry meal, as well as PUFA-containing oil such as marine oil, microbial oil, fungal oil, algal oil and PUFA-containing plant oil. The present invention is further directed towards feed ingredients and feed for insects, aquatic and terrestrial animals comprising such substituted chroman-6-ols of formula (I).

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The present invention relates to a process for increasing the oxidative stability of short path evaporated oils. The process comprises the step of adding to the short-path evaporated-treated oil at least one anti-oxidant while the short-path evaporated-treated oil has a peroxide value of below or equal to 1.5 milli-equivalent peroxide/kg. The at least one anti-oxidant is preferably added at a temperature above the melting point of the short-path evaporated-treated oil.

The present invention relates to a process for increasing the oxidative stability of short path evaporated oils. The process comprises the step of adding to the short-path evaporated-treated oil at least one anti-oxidant while the short-path evaporated-treated oil has a peroxide value of below or equal to 1.5 milli-equivalent peroxide/kg. The at least one anti-oxidant is preferably added at a temperature above the melting point of the short-path evaporated-treated oil.