Unsaturated fatty acid-containing water-in-oil type composition and method for producing same

A method for producing an unsaturated-fatty-acid-containing water-in-oil composition, comprising

• 1) Preparing an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
• 2) Preparing an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
• 3) Preparing an oil phase containing an unsaturated fatty acid, and
• 4) Dispersing the aqueous phases A and B individually in the oil phase.

A method for producing an unsaturated-fatty-acid-containing water-in-oil composition, comprising

• 1) Preparing an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
• 2) Preparing an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
• 3) Preparing an oil phase containing an unsaturated fatty acid,
• 4) Dividing the oil phase of 3) into oil phases to disperse the aqueous phase A and the aqueous phase B in the oil phases respectively to form water-in-oil emulsions, and
• 5) Mixing the water-in-oil emulsions obtained in 4).

A method for suppressing both an unpleasant odor that appears in an initial stage of storage and an unpleasant odor that appears subsequently in an unsaturated-fatty-acid-containing water-in-oil composition, comprising

• 1) Preparing an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
• 2) Preparing an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
• 3) Preparing an oil phase containing an unsaturated fatty acid, and
• 4) Dispersing the aqueous phases A and B individually in the oil phase.

A method for suppressing both an unpleasant odor that appears in an initial stage of storage and an unpleasant odor that appears subsequently in an unsaturated-fatty-acid-containing water-in-oil composition, comprising

• 1) Preparing an aqueous phase A having a pH adjusted to 3.1 to 8 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
• 2) Preparing an aqueous phase B having a pH adjusted to 0.5 to 3 in which at least one member selected from the group consisting of ascorbic acid and polyphenols is dissolved,
• 3) Preparing an oil phase containing an unsaturated fatty acid,
• 4) Dividing the oil phase of 3) into oil phases to disperse the aqueous phase A and the aqueous phase B in the oil phases respectively to form water-in-oil emulsions, and
• 5) mixing the water-in-oil emulsions obtained in 4).