| abstract |
Antioxidant component of sesame and ascorbic acid or an ascorbic acid fatty acid ester are added to a highly unsaturated fatty acid or its salt or ester. In particular, sesame antioxidant component, ascorbic acid or an ascorbic acid fatty acid ester and an external base are mixed with a sensually odorless highly unsaturated fatty acid of 3.0 or below PV and 1.0 or below AV or its salt or ester or a fat or oil containing the same in an atmosphere suppressing the interfusion of oxygen or in a manner in which the interfusion of oxygen is inhibited and quickly poured in a sealed container. Thus, there can be obtained an external composition containing a highly unsaturated fatty acid or its salt or ester, which external composition exhibits enhanced oxidation stability, inhibits the generation of odor peculiar to the oxidation of highly unsaturated fatty acid and also inhibits the formation of peroxides. |