FAT COMPOSITION, FOOD PRODUCT USING THE SAME, MANUFACTURING METHOD OF FAT COMPOSITION, AND METHOD FOR PREVENTING PHOTO-DETERIORATION OF EDIBLE FAT

摘要

PROBLEM TO BE SOLVED: To provide a fat composition which prevents the increase of peroxide value due to light irradiation and reduces occurrence of acidified taste without generation of unfavorable strange flavor, a food product using the same, a manufacturing method of the fat composition, and a method for preventing photo-deterioration of edible fat for the purpose.SOLUTION: The fat composition contains carotene and lecithin in an edible fat, so that the increase of peroxide value of the edible fat due to light irradiation can be prevented and the occurrence of acidified taste can be reduced. Preferably the fat composition further contains ascorbic acid and/or an ester thereof and tocopherol. The fat composition is suitable for use in foods such as rice crackers and snack confectionery.