# US 2014/0194513 A1 · Fermented vegetable oil and composition including same > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2014/0194513 A1 - Document ID: US20140194513A1 - Status: Published application - Kind: A1 - Application number: 14/241,137 - Filed: 2012-08-24 - Published: 2014-07-10 - Earliest claimed: 2011-08-26 - Assignees: Damy Chemical Co., Ltd. - Inventors: Kwang-Nyeon Kim; Ju-Hyun Son; Hee-Sik Kim; Jong-Seok Yun - Web page: https://patentgrep.com/patent/US20140194513A1 ## CPC - A61K 8/922: {of vegetable origin} - A23D 9/04: Working-up - A61K 8/361: {Carboxylic acids having more than seven carbon atoms in an unbroken chain; Salts or anhydrides thereof} - A61Q 19/00: Preparations for care of the skin - A61Q 19/08: Anti-ageing preparations - C12P 7/64: Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats - C12P 7/6409: Fatty acids - C12P 7/6427: Polyunsaturated fatty acids [PUFA], i.e. having two or more double bonds in their backbone - C12P 7/6431: Linoleic acids [18:2[n-6]] - A61K 2800/85: Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine - A61K: PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES (devices or methods specially adapted for bringing pharmaceutical products into particular physical or administering forms A61J3/00; chemical aspects of, or use of materials for deodorisation of air, for disinfection or sterilisation, or for bandages, dressings, absorbent pads or surgical articles A61L; soap compositions C11D) - 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) - A61Q: SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS - C12P: FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE {(brewing of beer C12C; producing vinegar C12J; producing specific peptides or proteins C07K; producing enzymes C12N9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; measuring or testing processes involving enzymes or microorganisms C12Q; measuring or testing processes involving nucleic acid amplification reactions C12Q1/6844; fermentation processes to form a food composition, A21 or A23; compounds in general, see the relevant compound class, e.g. C01, C07)} ## 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. ## Claims ### Claim 1 A fermented vegetable oil, which is fermented by Pseudozima sp. bacteria. ### Claim 2 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. ### Claim 3 (depends on 1) The fermented vegetable oil according to claim 1, the bacteria is SY16 (KCTC 8950P) of Pseudozima sp. ### Claim 4 (depends on 1) The fermented vegetable oil according to claim 1, which has higher essential fatty acid content than before fermentation. ### Claim 5 (depends on 1) The fermented vegetable oil according to claim 1, which has essential fatty acid content 5˜140 times higher than before fermentation. ### Claim 6 (depends on 1) The fermented vegetable oil according to claim 1, which has higher free fatty acid content than before fermentation. ### Claim 7 (depends on 1) The fermented vegetable oil according to claim 1, which has 5˜140 times higher free fatty acid content then before fermentation. ### Claim 8 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. ### Claim 9 (depends on 8) The method for preparing a fermented vegetable oil according to claim 8, wherein the bacteria is SY16 (KCTC 8950P) of Pseudozima sp. ### Claim 10 (depends on 8) The method for preparing a fermented vegetable oil according to claim 8, wherein the acid value of the vegetable oil is 0.100˜2.000. ### Claim 11 (depends on 8) The method for preparing a fermented vegetable oil according to claim 8, wherein the vegetable oil of in the step (b) is added in an amount of 100 parts by weight or less, based on the culture solution 100 parts by weight. ### Claim 12 (depends on 8) The method for preparing a fermented vegetable oil according to claim 8, wherein the first culture is conducted for 36˜60 hours. ### Claim 13 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. ### Claim 14 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. ### Claim 15 (depends on 13) The composition for skin external preparations or cosmetics according to claim 13, wherein the bacteria is SY16 (KCTC 8950P) of Pseudozima sp. ### Claim 16 (depends on 13) The composition for skin external preparations or cosmetics according to claim 13, wherein the amount of the fermented vegetable oil is 2˜40 weight %.