| 摘要 |
The edible oil for cooking reduced character of scorching to the bottom of the flying pan is prepd. by mixing 100-300 ppm β carotene, 0.01-2 wt.% phospholipid containing 20-40 wt.% lysophospholipid, 0.1-5 wt.% sucrose fatty acid ester, 0.5-20 wt.% glycerin fatty acid ester, and edible oil such as soybean oil, cottonseed oil, sunflower oil, salad oil, sesame oil, rapeseed oil etc.. The beta carotene is natural product obtd. from green-yellow vegetable, fluits or seaweeds.
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