摘要 |
Provided is an oil or fat composition for bakery foods, said oil or fat composition being capable of, in a composite food which comprises a combination of a bakery food with an oil-based food, inhibiting whitening in the bakery food part and blooming in the oil-based food part, said whitening and blooming occurring with the passage of time. Also provided is a composite food comprising a combination of a bakery food with an oil-based food, wherein whitening in the bakery food part and blooming in the oil-based food part, said whitening and blooming occurring with the passage of time, are inhibited. The oil or fat composition according to the present invention is characterized by satisfying the following requirements (a) to (c): (a) in the total triacylglycerols, the content of C44-48 triacylglycerols being 20 mass% or more; (b) in the total triacylglycerols, the sum of the content of SU2 triacylglycerols and the content of U3 triacylglycerols being 40 mass% or less; and (c) in the total constituting fatty acids, the content of unsaturated fatty acids being 18 mass% or more. |