OIL AND FAT COMPOSITION FOR FRY AND FROZEN FOOD

摘要

PROBLEM TO BE SOLVED: To obtain oils and fats capable of maintaining crispy palatability in preservation after drying, especially in reheating after freezing preservation. SOLUTION: This oil and fat composition for fry has >=35% ratio of a 1- or 3-unsaturated, disaturated glyceride and a 1- or 3-saturated, diunsaturated glyceride being asymmetric triglycerides and >=30 SFC(solid fat content) after preservation at -35 deg.C for 1 hour followed by preservation at -10 deg.C for 2 hours in oils and fats.