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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11B5-00
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11C3-10
filingDate 2004-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2007-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-WO2005005585-A1
titleOfInvention Antioxidant fat composition containing long chain highly unsaturated fatty acid
abstract An object of the present invention is to provide an oil and fat composition that can prevent the return odor of fish oil for a long period of time and can be used for general cooking without problems. The present invention is an oil composition obtained by actively coexisting a certain amount of highly oxidizable polyunsaturated fatty acids other than long-chain highly unsaturated fatty acids such as EPA and DHA, and mixing the fats with a specific fatty acid ratio. Product, i.e., 3-9 parts by weight of oleic acid, preferably 3-7 parts by weight, 5-15 parts by weight of linoleic acid, preferably 6-10 parts by weight, and 1 part by weight of long-chain highly unsaturated fatty acid, and Oleic acid 5 to 0.1 parts by weight of linolenic acid, preferably 0.5 to 1.5 parts by weight of fat and oil composition and 1 part by weight of long-chain highly unsaturated fatty acid -40 parts by weight, preferably 8-35 parts by weight, linoleic acid 10-60 parts by weight, preferably 12-45 parts by weight, and linolenic acid 0.1-4 parts by weight, preferably 0.2-3 parts by weight Oil composition having a fatty acid composition ratio of .
priorityDate 2003-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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