| 摘要 |
PURPOSE:To provide a fatty oil for hot cooking composition suppressed in developing spoil odor when heated, coating scatterability when fried therewith, oil splashing in frying operation, developing bubbles, and improved in oil extraction after fried, etc., thus esp. suitable as an oil for fried food cooking. CONSTITUTION:The composition comprising (A) a solid fat and (B) a sucrose fatty acid ester satisfying the following relationships: 1.5<= average degree of esterification <=5.0, [SPE]/[SDE]+@{9146--28}STE]<=1.2, and [SME]<=50wt.% (where, average degree of esterification is the average value of degree of fatty acid esterification of the sucrose fatty acid ester; [SME], [SDE], [STE] and [SPE] are contents of sucrose fatty acid mono-, di-, tri- and poly esters therein, respectively). |
