| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a fat composition of high diacylglycerol content, capable of giving a cooked product which has dullness-free and favorable appearance and sustains the inherent flavor even after heat-cooking, in particular, a cooked product which has a favorable appearance and a favorable flavor even when cooked after storage under conditions of exposure to light. <P>SOLUTION: The fat composition comprises (A) 100 pts.mass of a fat which contains ≥15 mass% of the diacylglycerol containing ≥80 mass% of an unsaturated fatty acid in constituent fatty acids, ≤1 mass% of a conjugated unsaturated fatty acid content in whole fatty acids constituting the fat, and 0-3.5 mass% of a trans-unsaturated fatty acid content, wherein the fat composition has a hue (10R+Y) of ≤30, (B) 0.01-4.7 pts.mass of a plant sterol, and (C) 0.2-8 pts.mass of a plant sterol fatty acid ester. <P>COPYRIGHT: (C)2013,JPO&INPIT |
