METHOD FOR IMPROVING FLAVOR OF PALM BASED FATS AND OILS

摘要

PROBLEM TO BE SOLVED: To inhibit unfavorable reduction of the characteristic flavor to be generated on the low temperature storage of palm based fats and oils. SOLUTION: By incorporating a sorbitan fatty acid ester and/or a ferulic acid ester into palm based fats and oils or further jointly incorporating lecithin thereto, the reduction of the flavor on the low temperature storage of the palm based fats and oils can be improved.