EDIBLE OIL OR FAT COMPOSITION AND PROCESSED FOOD

摘要

PURPOSE:To prepare an edible oil or fat compsn. which acts to properly maintain the lipid metabolism in vivo by specifying the compsn. of fatty acids which comprise polybasic unsatd. fatty acids and satd. fatty acids and constitute the edible oil or fat. CONSTITUTION:The compsn. of fatty acids constituting an edible oil or fat is specified as follows: the wt. ratio of 18 to 22C polybasic unsatd. fatty acids to 12 to 16C satd. fatty acids is (1:1) to (2.5:1) and the wt. ratio of n-6 polybasic unsatd. fatty acids (e.g. linolic acid) to n-3 polybasic unsatd. fatty acids (e.g. eicosapentaenoic acid) in said 18 to 22C polybasic unsatd. fatty acids is (3.5:1) to (6.5:1).