| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for inhibiting flavor deterioration of oils and fats during preservation under low temperature. <P>SOLUTION: This method for producing a glyceride composition comprises a step of heating a glyceride composition before a decoloring step, wherein the glyceride composition after the heating step has a peroxide value of 1 or less. The heating step may be performed under conditions of reduced pressure and temperatures ranging from 100-270°C. The glyceride composition may be a palm-based oil. <P>COPYRIGHT: (C)2013,JPO&INPIT |
