| 摘要 |
PURPOSE:To provide the liquid fat and oil composition used for heating and cooking foods, having functions such as the decrease in the splashing of the oil and the good dispersibility of fried coatings when fried, and the reduction in the generation of the deterioration smell of the oil when heated, suitable as an oil for fried products and giving the fried products having good flavor. CONSTITUTION:The fat and oil composition for heating and cooking foods comprises a liquid oil and sucrose fatty acid esters having a saturated fatty acid content of 5-50wt.% in the constituted fatty acids and satisfying the following standards: 2<=average esterification degree<=4,5 and [SME]<=10wt.% (wherein the average esterification degree represents the average value of the fatty acid esterification degrees of the sucrose esters, and [SME] represents sucrose fatty acid monoesters in the sucrose esters). |
