| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil and fat composition which has an improved flavor.SOLUTION: The oil and fat composition has an MCPD-FS content X (ppm) measured according to the German Society for Fat Science (DGF) standard method C-III 18 (09) and a hydroxyl value Y (mg-KOH/g) that satisfies the relation in formula (1), wherein the value of the trans form content (%) of linoleic acid in the fatty acids forming the oil and fat is 2 or greater. (Formula 1) Y≥1.25X+4 (where Y≤88)(1) |
