CRYSTALLIZATION INHIBITOR FOR FAT AND OIL

摘要

PROBLEM TO BE SOLVED: To provide a crystallization inhibitor for fat and oil, which inhibits the crystallization of fat-and-oil components containing palm olein whose iodine value becomes 56 to 70 when being preserved at 5 to 20°C; and to provide an fat and oil containing the crystallization inhibitor for fat and oil.

SOLUTION: The crystallization inhibitor for fat and oil includes polyglycerol fatty acid esters, wherein in all the fatty acids constituting the esters, the molar ratio of 8-14C saturated fatty acids is 0.1 to 0.3; the molar ratio of 16-18C saturated fatty acids is 0.5 to 0.9; and the molar ratio of 18C unsaturated fatty acids is 0 to 0.3; the average degree of polymerization of the inhibitor is 2 to 20; and the esterification rate of the polyglycerol fatty acid esters is ≥80%. An fat and oil is used which contains the crystallization inhibitor for fat and oil.

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