| 摘要 |
Disclosed is an edible cooking oil-and-fat in which a tocopherol component and a phospholipid exist together and therefore the generation of odor and the deterioration in quality can be reduced effectively and the storage stability can be further improved. Also disclosed is a process for producing the edible cooking oil-and-fat. The edible cooking oil-and-fat is characterized by containing a tocopherol component in an amount of 50 to 2700 ppm, and additionally containing a phospholipid in an amount of 0.5 to 65 ppm, wherein d-tocopherol is contained in the tocopherol component in an amount of 27% by mass or more relative to the amount of the tocopherol component. In the tocopherol component, a-tocopherol may be contained in an amount of 25% by mass or less relative to the amount of the tocopherol component. |
