| 摘要 |
PURPOSE: To obtain an oil and fat composition excellent in fluidity and transparency at room temperature, accordingly suitable for fry, capable of being reheated in a short time and having reduced troubles of deterioration by compounding a vegetable oil and fat with a sucrose fatty acid ester having a specific composition in a specific ratio. CONSTITUTION: This composition is obtained by compounding (A) an oil and fat containing a fat solid at 20 deg.C in a ratio of 3-20wt.% (suitably, palm oleic oil or soybean hardened oil) with (B) a sucrose fatty acid ester in a ratio of 0.01-5wt.% based on the total of the components A and B. As the constituting fatty acids, the component B contains a mixture of (i) a 8-22C saturated fatty acid (e.g. capric acid or lauric acid) with (ii) a 16-22C unsaturated fatty acid (e.g. oleic acid or linoleic acid) in a weight ratio of 80:20 to 20:80, and having HLB of <=2. Further, the total amount of the components (i) and (ii) is preferably >=95wt.% based on the total of fatty acids in the component B. |
