Texture improving oil and fat composition, method for producing the same, and method for improving texture of cooked food

摘要

PROBLEM TO BE SOLVED: To provide an oil and fat composition for improving texture which imparts crisp feeling of a cooked product after frying.SOLUTION: An oil and fat composition for improving texture contains fatty acid glyceride and diglycerol mono-fatty acid ester, where in the glyceride component composition of the fatty acid glyceride in the total composition, triglyceride is 91.50-99.85 mass%, diglyceride is 0.05-7.00 mass% and monoglyceride is 0.05-1.00 mass%, a fatty acid constituting the diglycerol mono-fatty acid ester is a fatty acid having 8 to 14 carbon atoms, and the content of the diglycerol mono-fatty acid ester in the total composition is 0.05-0.50 mass%.SELECTED DRAWING: None