| 摘要 |
Frying fat and oil comprising a fat and oil composition derived from palm oil or from a mixture of palm oil and a liquid vegetable oil, which fat and oil composition comprises 25 to 48% by weight of saturated fatty acid residues and 40 to 60% by weight of monounsaturated fatty acid residues based on the total fatty acid residue content, the total dipalmitoyl-monooleoyl glycerides of which have a PPO/POP ratio of not less than 0.5. <IMAGE> |
