| 摘要 |
PURPOSE:To obtain an oil and fat for fry capable of suppressing mold-like whitening of the surface of a fried product developable depending on the cooling conditions after frying or by the long-term storage. CONSTITUTION:This oil and fat for fry is obtained by blending a natural palm- fractionated oil having 35-50 iodine value with an extremely hardened oil containing a large amount of tri-saturated triglyceride in an amount of tri- saturated triglyceride of 3.5-13.5wt.% based on total weight of the oil and fat. |
