| abstract |
PROBLEM TO BE SOLVED: To provide a milk component composition excellent in antioxidant properties under light irradiation conditions, a method for producing the same, and a food product excellent in antioxidant properties under light irradiation conditions using the milk component composition. Offer. SOLUTION: The oxidative degradation of lipid components induced by light by removing and reducing riboflavin from the aqueous layer (hydrophilic fraction) of milk, dairy products, or milk material separated and fractionated from milk. A milk component composition, which has increased resistance to lipase, suppresses the generation of flavor and odor due to the oxidative deterioration of lipid components, a method for producing the same, and a food containing the milk component composition. |