Tohoku University Technology: Insoluble antioxidant material for edible oil, etc.: T21-035
Realization of synergistic oxidation inhibition by combination with vitamin E
When unsaturated fatty acid contained in abundance in rice oil and linseed oil, which are expected to have preventive effect against lifestyle-related diseases, is oxidized, it exhibits unpleasant odor and toxicity derived from peroxide and aldehyde. On the other hand, it has been reported that spermine, a polyamine compound, synergistically inhibits oxidation with vitamin E which is widely used as an antioxidant. However, polyamine compound has a characteristic odor and it is relatively expensive, so it is difficult to apply for a general usage. The inventors have found that polyethylenimine (PEI) can be used as an antioxidant with advantage over polyamine compound in term of odor, cost, and oxidation suppression ability. [Effect] - Increase oxidation inhibition by vitamin E - Synergistic antioxidant effect can be obtained for omega-3 oil, which does not well inhibit oxidation by vitamin E - Since PEI is insoluble in oil and highly viscous, it can be used for direct coating on oil storage container to obtain its oxidation supression effect.
- Company：Tohoku Techno Arch Co., Ltd.
- Price：Other
