STABILIZED TOCOPHEROL-CONTAINING OIL AND FAT COMPOSITION

摘要

PURPOSE: To suppress loss of α- and β-tocopherol by heating and cooking and to stabilize a tocopherol-containing fat and oil composition by adding specific amounts of a sucrose aliphatic ester and a diglyceride to edible oils and fats. CONSTITUTION: An oil and fat composition is mixed with 0.01-10wt.% (preferably 0.5-5wt.%) of a sucrose aliphatic ester and 5-60wt.% (preferably 5-30wt.%) of a diglyceride and the content of α-and β-tocopherol is adJusted to 0.005-2wt.% (preferably 0.01-0.5wt.%) by adding vitamin E to give the objective stabilized tocopherol-containing fat and oil composition. α-and β-tocopherol having high physiological activity are slightly decomposed and lost by heating and cooking and are readily taken in daily meals.