FATTY OIL COMPOSITION FOR REDUCING OILY TOUCH

摘要

PROBLEM TO BE SOLVED: To provide a fatty oil composition which can reduce the oily touch of a food, when the food is fried and then preserved, especially when the fried food is preserved in a frozen state and then reheated. SOLUTION: This fatty oil composition for reducing the oily touches of foods, characterized in that 35 to 100 wt.% of a constituting fatty oil is asymmetric triglycerides.