| abstract |
A method for inhibiting the formation of volatilenaldehydes including their related compounds and/or thendecomposition of fatty acids including their related compounds bynincorporating trehalose and/or maltitol. Using the method,ncompositions such as foods, cosmetics, and pharmaceuticalsncomprising fatty acids can be prepared and stably stored for anrelatively-long period of time without fear of forming volatilenaldehydes and/or decomposing the fatty acids. |