| 摘要 |
To provide a method for suppressing deterioration of the flavor of an oil or fat during storage at low temperatures. A method for producing a glyceride composition of the present invention is characterized by comprising, before a decoloration step, a heating step in which a glyceride composition is heated, and is also characterized in that the peroxide value in the glyceride composition after the heating step is 1 or less. The heating step may be performed at 100-270°C at a reduced pressure. In addition, the glyceride composition may be a palm oil. |
