| 摘要 |
PURPOSE:To obtain the subject oil and fat composition capable of keeping flavor even after heat-cooking by adding a specific phospholipid, emulsifier for food and glucolipid to oil and fat having flavor or oil and fat having flavor by addition of flavor ingredient. CONSTITUTION:The objective oil and fat composition is obtained by blending oil and fat having flavor (e.g. olive oil) or oil and fat having flavor (e.g. soybean oil) by addition of flavor ingredient (e.g. garlic) with 0.1-10wt.% phospholipid expressed by the formula [A is H or R2 (R2 is 8-24C aliphatic acyl); R1 is as same kind as R2; X1 is choline, ethanolamine, serine, inositol, phospholipid residue of glycerol, H, alkali metal, alkaline earth metal trivalent metal H, alkali metal, alkaline earth metal, trivalent metal, ammonium, etc.] and 0.1-10wt.% emulsifier for foods (e.g. saccharide fatty acid ester) and/or glucolipid (e.g. stearyl glucoside). |
