| 摘要 |
<p>At least one emulsifying agent selected from the group consisting of sucrose fatty acid esters, glycerol fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters which each has an HLB of 6 or lower is added to a phytosterol-containing edible fat in an amount of 0.0001 to 5 parts by weight per part by weight of the phytosterol in a free state. Thus, the phytosterol is inhibited from precipitating in the fat.</p> |
