| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil and fat composition that comprises eicosapentaenoic acid and/or docosahexaenoic acid and lecithin and has high oxidation stability while reducing unpleasant odors at the time of heat cooking.SOLUTION: An oil and fat composition comprises following components (A), (B) and (C): (A) eicosapentaenoic acid and/or docosahexaenoic acid, (B) olive oil with an anisidine value of 3-100, and (C) lecithin 0.005-0.2 mass%.SELECTED DRAWING: None |
