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filingDate 2014-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90944cedccf5456b45dea4e952a0085f
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publicationDate 2015-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20150075055-A
titleOfInvention Vegetable oil composition comprising balanced fatty acids and having low saturated fatty acid contents
abstract The present invention relates to a soybean oil containing 10 to 30% by weight of soybean oil and 50 to 70% by weight of seed oil, wherein the weight ratio of omega-6 unsaturated fatty acid and omega-3 unsaturated fatty acid is 4 to 10: 1, % Or less and a food using the same. The cooking oil composition according to the present invention is designed so that the ratio of omega-6 and omega-3 unsaturated fatty acids is appropriate to the recommended nutrient intake of Koreans, so that the ratio of omega-6: omega-3 unsaturated fatty acids : 1, the balanced fatty acid intake is possible at all times, and the saturated fatty acid content is as low as 12%, which is advantageous in that the saturated fatty acid can be consumed at lower levels than common edible oils such as soybean oil and corn oil.
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