Abstract: [Object] The present invention provides an oil composition in which oxidation of oil is inhibited and a method of inhibiting oxidation of oil. [Solving Means] Provided is an oil composition containing oil, an ionic surfactant, and a polyhydric alcohol, in which a value L2?L1 calculated by the following method is positive. Value L1: a value of lightness of the oil composition Value L2: a value of lightness of an emulsified product obtained by adding 100 mass times of fresh water to the oil composition.

Abstract: The present invention relates to a gel composition containing at least one kind of modified water-soluble hyaluronic acid selected from the group consisting of hyaluronic acid having an anionic modifying group and a salt of the hyaluronic acid and an ion of at least one kind of element selected from the group consisting of elements belonging to from Period 3 to Period 6 and from Group 2 to Group 12 in Periodic Table.

Abstract: [Object] The present invention provides an oil composition in which oxidation of oil is inhibited and a method of inhibiting oxidation of oil. [Solving Means] Provided is an oil composition containing oil, an ionic surfactant, and a polyhydric alcohol, in which a value L2-L1 calculated by the following method is positive.

Abstract: To provide a pudding having a smooth texture by a simple method, and a method for manufacturing the same, wherein in a pudding formulated with egg yolk and either milk or soy milk, a lysophospholipid and a free fatty acid are added so as to have a proportion of 0.05 parts or more and 5 parts or less of the free fatty acid based on 1 part of the lysophospholipid.

Abstract: An acidic oil-in-water-type emulsified food comprising an egg white hydrolyzate. A method of producing the acidic oil-in-water-type emulsified food comprising emulsifying an aqueous phase component and an oil phase component in the presence of the egg white hydrolyzate. An antioxidant comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus. A flavor improving agent comprising an egg white hydrolyzate obtained by treating egg white with a neutral protease originating from a microorganism belonging to the genus Aspergillus.