| 摘要 |
PROBLEM TO BE SOLVED: To provide an ester-exchanged fat and oil composition having good oxidation stability and thermal stability, capable of providing a food having good meltability in the mouth, flavor, texture and properties, and hardly making the food greasy. SOLUTION: This ester-exchanged fat and oil composition is characterized in that the composition contains 15-60 wt.% 18-20C saturated fatty acid and 2-20 wt.% 22C saturated fatty acid as constituent fatty acids. |
