| 摘要 |
An oil and fat composition containing 25 to 60% by mass of a palm fractio nated soft oil, a polyglycerol fatty acid ester and a cooking oil other than palm oil, wherein the palm fractionated soft oil contains as constituent fa tty acids, 25 to 38% by mass of palmitic acid and 40 to 60% by mass of oleic acid, and an O/P ratio (a mass ratio of oleic acid/palmitic acid) is 1.3 or more, the polyglycerol fatty acid ester has an HLB of 1.0 to 7.5, and the c ontent of oleic acid in the constituent fatty acids thereof is from 50 to 90 % by mass, and that of stearic acid is from 1.0 to 15% by mass. This oil and fat composition can be preferably used for frying foods, particularly for f rying tempura or for deep-frying. |
