| 摘要 |
PURPOSE:To produce a salad oil free from crystallization clouding even at low temps., producible at a low cost and having a good flavor and excellent thermal and oxidative stabilities, by adding a specific amt. of an oleophilic polyglycerol fatty acid ester to a liq. oil. CONSTITUTION:An oleophilic polyglycerol fatty acid ester (preferably having an average polymn. degree of 4-15 at the polyglycerol moiety, 16 or 18 carbon atoms in the fatty acid residue, an iodine value of 10-60 and an esterification degree of 80-100%) is added at an amt. of 0.001-2% to a liq. oil (preferably comprising 1-99wt% palm olein and 1-99% salad oil originated from cotton seed oil, soybean oil, colza oil, corn oil or the like) to provide the objective salad oil. |
