# US 11,297,863 B2 · Emulsified seasoning > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 11,297,863 B2 - Document ID: US11297863B2 - Status: Granted - Kind: B2 - Application number: 16/095,211 - Filed: 2017-04-19 - Published: 2019-05-09 - Granted: 2022-04-12 - Earliest claimed: 2016-04-20 - Assignees: Kao Corporation - Applicants: Kao Corporation - Inventors: Akihiro Ise; Tomoya Tsukamoto - Web page: https://patentgrep.com/patent/US11297863B2 ## CPC - A23D 7/0053: {Compositions other than spreads} - A23L 27/60: Salad dressings; Mayonnaise; Ketchup - A23D 7/005: characterised by ingredients other than fatty acid triglycerides - A23D 7/011: {Compositions other than spreads} - A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs - A23D: EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS (preservation thereof A23B20/00; production, refinement or preservation of animal or vegetable fats or oils C11B, C11C) - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION ## Abstract Provided is an emulsified liquid seasoning in which degradation of taste and flavor with the storage is suppressed. An emulsified liquid seasoning comprising the following components (A), (B), and (C) blended therein: (A) ω3 fatty acids derived from a fat or oil, in an amount of 3 to 20% by mass; (B) rosmarinic acid; and (C) reduced glutathione, wherein (D) a phospholipid is blended in an amount of 0.4% by mass or less into the emulsified liquid seasoning. ## Claims ### Claim 1 An emulsified liquid seasoning comprising the following components (A), (B), and (C) blended therein: (A) an ω3 fatty acid derived from a fat or oil, in an amount of 3 to 20% by mass; (B) rosmarinic acid, wherein an amount of (B) rosmarinic acid blended is from 1 to 400 ppm; and (C) reduced glutathione, wherein an amount of (C) reduced glutathione blended is from 0.1 to 30 ppm, wherein a mass ratio of a total amount blended of (B) rosmarinic acid and (C) the reduced glutathione to an amount blended of (A) the ω3 fatty acid derived from the fat or oil, [{(B)+(C)}/(A)], is in a range of 1×10−4 to 100×10−4, wherein (D) a phospholipid is blended in an amount of 0.4% by mass or less in the emulsified liquid seasoning, and wherein the pH of the emulsified liquid seasoning is 5.5 or less said pH being adjusted by adding at least one component selected from the group consisting of an acidulant, an organic acid, an inorganic acid, and lemon fruit juice. ### Claim 2 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein said emulsified liquid seasoning has an average particle diameter of 50 μm or less. ### Claim 3 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein the amount of (D) the phospholipid blended is 0.001% by mass to 0.4% by mass. ### Claim 4 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein (A) the ω3 fatty acid derived from the fat or oil comprises one or more selected from the group consisting of α-linolenic acid, eicosapentaenoic acid, and docosahexaenoic acid. ### Claim 5 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein an amount of (B) rosmarinic acid blended is from 10 to 390 ppm. ### Claim 6 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein an amount of (C) the reduced glutathione blended is from 0.5 to 20 ppm. ### Claim 7 (depends on 4) The emulsified liquid seasoning according to claim 4, wherein a total amount blended of (A) eicosapentaenoic acid and docosahexaenoic acid derived from a fat or oil is from 0.1 to 8% by mass. ### Claim 8 (depends on 4) The emulsified liquid seasoning according to claim 4, wherein an amount blended of (A) α-linolenic acid derived from a fat or oil is from 0.1 to 20% by mass. ### Claim 9 (depends on 1) The emulsified liquid seasoning according claim 1, wherein a mass ratio of a total amount blended of (B) rosmarinic acid and (C) the reduced glutathione to an amount blended of (A) the ω3 fatty acid derived from the fat or oil, [{(B)+(C)}/(A)], is in a range of 5×10−4 to 70×10−4. ### Claim 10 (depends on 1) The emulsified liquid seasoning according to claim 1, further comprising from 0.1 to 40 ppm of carnosic acid, carnosol, or a combination thereof. ### Claim 11 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein said emulsified liquid seasoning has a viscosity ranging from 800 mPa·s to 3,500 mPa·s at 20±2° C. ### Claim 12 A method for producing an emulsified liquid seasoning, the method comprising blending (A) an ω3 fatty acid derived from a fat or oil, (B) rosmarinic acid, and (C) a reduced glutathione, and (D) optionally a phospholipid, wherein an amount of (A) blended is from 3 to 20% by mass based on a total mass of all raw materials blended, and an amount of (D) blended is 0.4% by mass or less based on the total mass of all raw materials blended wherein the pH of the emulsified liquid seasoning is 5.5 or less said pH being adjusted by adding at least one component selected from the group consisting of an acidulant, an organic acid, an inorganic acid, and lemon fruit juice. ### Claim 13 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein an amount of (B) rosmarinic acid blended is from 10 ppm to 350 ppm. ### Claim 14 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein when (A) comprises eicosapentaenoic acid and docosahexaenoic acid, an amount of (B) rosmarinic acid blended is from 1 ppm to 300 ppm. ### Claim 15 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein when (A) does not comprise eicosapentaenoic acid and docosahexaenoic acid, an amount of (B) rosmarinic acid blended is from 50 ppm to 150 ppm. ### Claim 16 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein when (A) comprises eicosapentaenoic acid and docosahexaenoic acid, a mass ratio of a total amount blended of (B) rosmarinic acid and (C) the reduced glutathione in the emulsified liquid seasoning to the amount blended of (A) the ω3 fatty acid derived from the fat or oil, in the emulsified liquid seasoning, [{(B)+(C)}/(A)], is from 1×10−4 to 70×10−4. ### Claim 17 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein when (A) comprises eicosapentaenoic acid and docosahexaenoic acid, a mass ratio of the total amount blended of (B) rosmarinic acid and (C) the reduced glutathione in the emulsified liquid seasoning to a total amount blended of (A1) eicosapentaenoic acid and docosahexaenoic acid derived from the fat or oil, in the emulsified liquid seasoning, [{(B)+(C)}/(A1)], is from 5×10−4 to 200×10−4. ### Claim 18 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein when (A) comprises eicosapentaenoic acid and docosahexaenoic acid, a mass ratio of the total amount blended of (B) rosmarinic acid and (C) the reduced glutathione in the emulsified liquid seasoning to an amount blended of (A2) α-linolenic acid derived from the fat or oil, in the emulsified liquid seasoning, [{(B)+(C)}/(A2)], is from 3×10−4 to 250×10−4. ### Claim 19 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein when (A) does not comprise eicosapentaenoic acid and docosahexaenoic acid, a mass ratio of the total amount blended of (B) rosmarinic acid and (C) the reduced glutathione in the emulsified liquid seasoning to the amount blended of (A) the ω3 fatty acid derived from the fat or oil, in the emulsified liquid seasoning, [{(B)+(C)}/(A)], is from 5×10−4 to 25×10−4. ### Claim 20 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein the pH of the emulsified liquid seasoning is 2.5 to 5.5. ### Claim 21 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein the pH of the emulsified liquid seasoning is 3 to 5. ### Claim 22 (depends on 1) The emulsified liquid seasoning according to claim 1, wherein the pH of the emulsified liquid seasoning is 3.2 to 4.5.