EDIBLE OIL AND FAT COMPOSITION AND ITS USE

摘要

PROBLEM TO BE SOLVED: To obtain an edible oil and fat composition having improved dispersibility and emulsion stability and slight migration of aromatic and/or oil and fat component of edible oils and fats to a frying oil. SOLUTION: This edible oil and fat composition is obtained by formulating edible oils and fats, especially aromatic oils and fats and/or nonaromatic oils and fats with an emulsifying agent having 6-11 hydrophilic-hydrophobic balance (HLB) in the ratio of 99.99-70:0.01-30, preferably 90-99.99:0.01-10 by weight.