OIL/FAT COMPOSITION, HEAT-COOKING OIL/FAT COMPOSITION, METHOD FOR PRODUCING HEAT-COOKING OIL/FAT COMPOSITION, AND METHOD FOR SUPPRESSING INCREASE IN ACID VALUE AND COLOR TONE OF OIL/FAT COMPOSITION

摘要

To provide an oil/fat composition in which the increase in acid value and color tone of oil/fat due to heating can be suppressed.SOLUTION: Provided is an oil/fat composition, containing at least free fatty acid and glyceride and in which the mass ratio of oleic acid in constituent fatty acid of the glyceride and the mass ratio of linoleic acid or linolenic acid in constituent fatty acid of the glyceride satisfy a predetermined condition. The oil/fat composition may have an acid value of 0.5 or less. The glyceride in the oil/fat composition may be a glyceride in animal/vegetable oil and/or a glyceride of a processed oil/fat derived from animal/vegetable oil.SELECTED DRAWING: None