CRYSTALLIZATION INHIBITOR OF OIL AND FAT

摘要

PROBLEM TO BE SOLVED: To obtain a polyglycerol fatty acid ester having excellent crystallization inhibitory effects on an oil and fat, the fat and oil using the polyglycerol fatty acid ester and a food containing the oil and fat. SOLUTION: This crystallization inhibitor is characterized by using the polyglycerol fatty acid ester in which the constituent fatty acid consists essentially of erucic acid. The appearance equal to that during preservation at normal temperature can be retained even when preserved at low temperatures by adding the polyglycerol fatty acid ester to the oil and fat.