Method for stabilizing reduced coenzyme Q10
AssigneeKaneka Corporation
InventorsTakahiro Ueda, Shiro Kitamura, Yasuyoshi Ueda
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Abstract
The present invention has its object to provide a method for stabilizing reduced coenzyme Q10, which is usable as foods, functional nutritive foods, specific health foods, nutritional supplements, nutrients, animal drugs, drinks, feeds, cosmetics, medicines, remedies, preventive drugs and the like. Reduced coenzyme Q10, which is readily oxidized in the air, is stabilized by causing ascorbic acid or a related compound thereof to coexist with a polyglycerol fatty acid ester with a polymerization degree of glycerol being not lower than 3 and/or a condensed ricinoleic acid polyglyceride in a mixture of the reduced coenzyme Q10 and an oil and fat.
Claims11
A method for stabilizing reduced coenzyme Q10 which comprises causing ascorbic acid or a related compound thereof to coexist with a polyglycerol oleic acid ester with a polymerization degree of glycerol being not lower than 3 and/or a condensed ricinoleic acid polyglyceride with a degree of polymerization of glycerol of 4 to 6 in a mixture of the reduced coenzyme Q10 and an oil and fat,
- wherein the ascorbic acid or a related compound thereof is L-ascorbic acid and/or L-ascorbyl palmitate,
- the number of oleic acid residues in the polyglycerol oleic acid ester is 1 to 5,
- the weight ratio of the oil and fat to the sum of the oil and fat and the polyglycerol oleic acid ester and/or condensed ricinoleic acid polyglyceride is 20 to 95%,
- the weight ratio of the reduced coenzyme Q10 to the sum of the oil and fat and the polyglycerol oleic acid ester and/or condensed ricinoleic acid polyglyceride is 1 to 50%, and
- a residual reduced coenzyme Q10 ratio after 1 month of storage in the air at 40° C. is not lower than 80% by weight.
Dependencies are inferred from the claim text.