| abstract |
The object of the present invention is to provide compositions containing vegetable oils and an antioxidant system to prevent the oxidation of triglycerides in vegetable oil in food products, particularly in products which are often kept for a long time. . The antioxidant system should not impart undesirable color or undesirable taste to a food composition. In addition, it must be a natural compound and / or a common food ingredient, and be compatible with the food composition in terms of taste and color. This was accomplished by providing a food composition containing vegetable oil and apple cider vinegar, wherein the weight ratio of citric acid and malic acid to total organic acids in apple cider vinegar was apple is greater than 2%. |