| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil/fat composition which exhibits high oxidative stability despite containing large amounts of eicosapentaenoic acid and docosahexaenoic acid, and is reduced in degradation odor in cooking and off-odor from a rosemary extract.SOLUTION: An oil/fat composition contains the following components (A), (B) and (C): (A) an oil/fat in which the total content of eicosapentaenoic acid and docosahexaenoic acid relative to all fatty acids constituting the oil/fat is 0.1-20 mass%; (B) a rosemary extract; and (C) a dill extract. The content mass ratio ((B)/(C)) of the component (B) to the component (C) is 2-200. |
