METHOD FOR MANUFACTURING FUNCTIONAL FAT/OIL HAVING FREEZING RESISTANCE, IMPARTING NO OFFENSIVE TASTE OR SMELL TO FOOD AND NOT DAMAGING TASTE INTRINSIC TO FOOD

摘要

Provided is a functional fat/oil that has freezing-resistance, imparts no offensive taste or smell to a food and does not damage the taste intrinsic to the food. A method for manufacturing a fat/oil, said method being characterized by comprising transesterifying a fat or oil, in which corn oil is blended with a medium chain fatty acid triglyceride or a medium chain fatty acid alkyl ester at a ratio of 85-99:15-1, and then washing with water.