| 摘要 |
PURPOSE:To obtain a composition for heat cooking composed mainly of an oil and fat and incorporated with respective specific amounts of diglyceride and sucrose fatty acid ester, effective for suppressing the generation of oily smell in heating, giving decreased foam staining, giving fried coating having excellent floral form and fried food having excellent preservation stability and suitable as an oil for fried food such as fry. CONSTITUTION:This composition is composed of (A) an oil and fat such as safflower oil as a main component, (B) 5-50wt.% of a diglyceride and (C) 0.01-5wt.% of a sucrose fatty acid ester. |
