| 摘要 |
The composition for edible oil and fat comprises purified edible oil, 0-30 wt.% of phosphatidyl choline, 5-35 wt.% of phosphatidyl ethanolamine, 10-45 wt.% of phosphatidyl inositol, 10-40 wt.% of phosphatidic acid, 5-20 wt.% of lysophosphatide, and lecithin. As the characteristics of the composition, the purified edible oil is added with 0.2-5.0 wt.% of lecithin to have an inhibitive effect against oil spattering when moisture food is cooked. Also, the purified edible oil is added with 0.1-2.0 wt.% of polyglycerin linoleic acid ester.
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