Fermented vegetable oil and composition including same
AssigneeDamy Chemical Co., Ltd.
InventorsKwang-Nyeon Kim, Ju-Hyun Son, Hee-Sik Kim, Jong-Seok Yun
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Abstract
The present invention relates to a fermented vegetable oil, to a method for preparing the oil, and to a composition including the oil. More particularly, the present invention relates to a technique for providing a fermented vegetable oil having the effects of enhancing emulsion stability due to water retention ability, improving texture and flavor, and enhancing moisturization.
Claims16
A fermented vegetable oil, which is fermented by Pseudozima sp. bacteria.
A fermented vegetable oil, which is fermented by Pseudozima sp. bacteria in a medium containing a vegetable oil having the acid value of 0.100˜2.000.
A method for preparing a fermented vegetable oil, which comprises:
- (a) a step of firstly culturing bacteria in a culture solution at an aerobic condition;
- (b) a step of secondarily culturing after adding vegetable oil to the culture solution;
- and
- (c) a step of collecting the secondarily cultured vegetable oil.
A composition for skin external preparations or cosmetics comprises a fermented vegetable oil, which is fermented by bacteria of Pseudozima sp., as an active ingredient.
A composition for skin external preparations or cosmetics comprises a fermented vegetable oil, which is fermented by bacteria of Pseudozima sp. in a medium containing a vegetable oil having the acid value of 0.100˜2.000, as an active ingredient.
Dependencies are inferred from the claim text.