To provide safe and edible fat and oil by including palmstearin at a high ratio so as to prevent the generation of bulky crystals and lower its melting point.
Fat and oil obtained by blending 75 to 5% palmstearin and 25 to 95% liquid oil of ≤30°C melting point such as soybean oil, rapeseed oil, corn oil is ester-interchanged with a lipase having 1- and 3-site specificity. The origin of the lipase having 1- and 3-site specificity which is an enzyme does not matter but one originating from microorganism such as Rhyzopus delemar is preferable. A reforming method can correspond to either of a batch system or column system and a reacting condition can be applied with a normal oil and fat reforming condition by means of an enzyme. Thus obtained enzyme reformed oil is lowered in melting point less than the temp. of human beings to become edible oil and fat.
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