| 摘要 |
PROBLEM TO BE SOLVED: To obtain an oil or fat composition which does not contain cholesterol, has a trans type fatty acid content of <=5%, has a large crystallization rate, and does not cause a whitening phenomenon for a long period, when used for solid curry roux. SOLUTION: The oil or fat composition is obtained by mixing an oil or fat originated from palm oil with a vegetable oil or fat having an 18C saturated fatty acid residues in an amount of >=80% and then subjecting the mixture to a random transesterification reaction. |
