Disclosed herein are an extract emulsified oil comprising an antioxidant, in which lecithin and an edible oil are mixed with a molasses extract, an extract of raw sugar-ion resin reclaimed water or an olive leaf extract, a cooking oil containing the same, and a preparation method therefor. According to the present invention, an emulsified oil capable of extending a replacement cycle of a cooking oil by controlling the coloration of the cooking oil upon heating and maintaining a quality of fried food, that is, capable of having excellent thermal stability of undesirable color, and a cooking oil containing the same may be prepared.

Stabilized oils including an edible oil and an antioxidant composition comprising cα-lipoic acid and least one of ascorbic acid, ascorbyl palmitate, green tea extract, lecithin, and rosemary extract or at least one of 1,2,4-benzenetriol, carnosic acid, dihydromyricetin, dihydrorobinetin, epigallocatechin, gallic acid, 3-hydroxytyrosol, myricetin, and nepodin, and methods of preparing such stabilized edible oils. The stabilized oils may have an Oxidative Stability Index (“OSI”) at 110° C. of at least 30 hours.

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.

Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.

In each of its various embodiments, the present invention discloses microemulsions that carry antioxidants.

An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability.

The present invention addresses the problem of providing an edible oil or fat that is usable for any kinds of foods, has an improved oxidation stability and shows a good flavor. A tea extract and sorbitol are stably dispersed in an oil or fat. Thus, the oxidation stability can be improved without increasing the content of the tea extract.

A method for preparing an extract containing gallic acid includes performing an extraction treatment on plants or plant constituents containing tannins by means of water or an aqueous system in the presence of the enzyme tannase to obtain a product mixture containing gallic acid. Further disclosed is a method for preparing an extract containing gallic acid, comprising performing an extraction treatment on plants or plant constituents containing tannins by means of a mixture containing a polar organic solvent and water to obtain a product mixture containing polyphenols, separating the plants or plant constituents from the product mixture to obtain a liquid extract, removing the polar organic solvent from the liquid extract, and treating the aqueous extract with the enzyme tannase to obtain an aqueous system containing gallic acid. In addition, the disclosure includes an aqueous concentrate containing gallic acid and a foodstuff or food supplement comprising the aqueous concentrate.

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.

Food and beverage products including natural stabilizers, and particularly to replace EDTA, are provided. In particular, the food products comprise oil-in-water emulsions and the natural stabilizers include high molecular weight polymers which are effective to extend the shelf-life of the products.