Insoluble antioxidant material for edible oil, etc.

Realization of synergistic oxidation inhibition by combination with vitamin E

Overview

　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.

Oxidation inhibition by the combination use of vitamin E and PEI

Product Application

・Antioxidant as food additive　　
・Antioxidant as indirect food additive (packaging material, etc.)

Related Works

[1] 10th JACI/GSC Symposium, poster presentation, C-45, 2021
[2] Society of chemical engineers, Japan, Akita conference, oral presentation, E122, 2021

IP Data

IP No.　 ： JP2022-191020, WO2022-264524　
Inventor ： KITAKAWA Naomi, HIROMORI Kosuke, KATORI Suguru, TAKAHASHI Atsushi
keyword ： antioxidant, oxidationinhibition, polyethylenimine(PEI)