OIL AND FAT WITH HIGH FRYING STABILITY

摘要

PROBLEM TO BE SOLVED: To provide oils and fats with a high frying stability which allow the control of working limit of frying oils by measuring their acid values and inhibit the increase of acid values. SOLUTION: Oils and fats having a ratio of a monovalent unsaturated fatty acid to a polyvalent unsaturated fatty acid of 2.0 or larger and an iodine value of from 50 to 110 are purified to yield an acid value of 0.03 or smaller and a γ-tocopherol content of 300 ppm or larger. Preferably, the purification is carried out by adding tocopherol during the purification process before the decoloration process. Preferably, the oleic acid content is 70% or larger and the α-linolenic acid content is 6% or smaller.