摘要 |
A fat or oil composition that prevents the return odor of fish oil over a prolonged period of time and can be used in general cooking without any problem. In particular, a fat or oil composition obtained by causing a given amount of easily oxidizable polybasic unsaturated fatty acid other than long - chain highly unsaturated fatty acid such as EPA or DHA to be positively contained to thereby attain a fat or oil mixing at specified fatty acid rati o. More specifically, a fat or oil composition having such a fatty acid mixing ratio that per part by weight of long-chain highly unsaturated fatty acid, u se is made of 3 to 9 pts.wt., preferably 3 to 7 pts.wt. of oleic acid, 5 to 15 pts.wt., preferably 6 to 10 pts.wt. of linolic acid and 0.1 to 1.5 pts.wt., preferably 0.5 to 1.5 pts.wt. of linolenic acid; or a fat or oil composition having such a fatty acid mixing ratio that per part by weight of long-chain highly unsaturated fatty acid, use is made of 5 to 40 pts.wt., preferably 8 to 35 pts.wt. of oleic acid, 10 to 60 pts.wt., preferably 12 to 45 pts.wt. of linolic acid and 0.1 to 4 pts.wt., preferably 0.2 to 3 pts.wt. of linolenic acid.
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