OIL/FAT FEEL ENHANCER FOR FOOD AND METHOD FOR ENHANCING OIL/FAT FEEL OF FOOD

摘要

Provided are a novel oil/fat feel enhancer capable of enhancing the oil/fat feel of a food and a method for enhancing the oil/fat feel of a food.　An oxidized product, which is prepared by oxidizing a palm-based oil or fat containing α-carotene and β-carotene in a total amount of 50-2000 ppm by mass inclusive and which has a peroxide value of 3-250 inclusive, is added to a food.