| 摘要 |
PURPOSE:To obtain an oil and fat composition for heat cooking having good performance necessary as a frying oil such as suppression of spattering of oil, formation of fried coating having floral form and suppression of the emission of deterioration smell in heating in the preparation of a fried food and capable of preparing a fried food having excellent taste and flavor. CONSTITUTION:This oil and fat composition for heat cooking is composed mainly of an oil and fat and contains 0.01-5wt.% of a sucrose fatty acid ester and 0.01-5wt.% of a polyglycerol fatty acid ester. The oil and fat composition is preferably further incorporated with 5-50wt.% of a diglyceride. |
