RIKEN NATURAL TOCOPHEROL showed a marked inhibitory effect
on the generation of a rancid odor in cereals containing a very small amount
of fats and oils.
It is recommended to use Riken E-Emulsion 14sp at 0.08% ~0.14% in cereals
after they were dispersed in water. |
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- Stability test by Headspace gas chromatogrphy and sensory evaluation:
- Evaluation after storage at 60°C for 14 days in the dark. (equivalent
to about 7 months at room temperature)
- No addition group:
The original flavor almost disappeared and a rancid odor was generated.
- Riken Toc addition group:
The original fragrance and sweet smell was still retained.
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