To provide an oil and fat composition providing a cooked product after oil cooking of which the crisp feeling can be maintained for a long time.
The oil and fat composition contains 25 to 60% by mass of a palm fractionated soft oil, a polyglycerol fatty acid ester and a cooking oil other than palm oil, wherein the palm fractionated soft oil contains as constituent fatty acids, 25 to 38 mass% of palmitic acid and 40 to 60 mass% of oleic acid, and an O/P ratio (a mass ratio of oleic acid/palmitic acid) is 1.3 or more, the polyglycerol fatty acid ester has an HLB of 1.0 to 7.5, and the content of the oleic acid in the constituent fatty acids thereof is not less than 50 mass% and less than 70 mass%, and that of stearic acid is from 1.0 to 15 mass%.
INATA JUNICHI
| JPH09299027A | 1997-11-25 | |||
| JP2004189965A | 2004-07-08 | |||
| JP2003313583A | 2003-11-06 | |||
| JP2001149010A | 2001-06-05 | |||
| JPH09310088A | 1997-12-02 | |||
| JP2001197862A | 2001-07-24 | |||
| JPS6379560A | 1988-04-09 |
Nobuo Ogawa
Atsushi Hakoda
Kenji Asai
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