| 摘要 |
PROBLEM TO BE SOLVED: To provide a fat composition for cooking excellent in heat stability, having soft and juicy texture of a cooked food, and capable of suppressing oozing of a liquid oil from the cooked food.SOLUTION: A fat composition for cooking contains: a fat in which the content of di-saturated and tri-saturated triglyceride is 20-70 mass%; and sorbitan fatty acid ester in which a variation of a solidification initiation temperature of palm oil is below 1.0°C, and 80 mass% or more in the whole constituent fatty acid is palmitic acid. |
