It is low, the oil and fat constituent null palm stearin

摘要

PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for roux having a small amount of trans acid causing no separation between oil-and-fat and seasoning components even in summer, causing no irregular color, having ≤4 wt.% of an amount of trans acid (equivalent to that derived from natural oil-and-fat), and having body taste produced from only vegetable oil-and-fat.;SOLUTION: The oil-and-fat composition for roux having a small amount of law trans acid is obtained by subjecting a mixture of 100 pts.wt. in a total of 30-98 pts.wt. of palm stearin, 1-69 pts.wt. of palm oil, and 1-30 pts.wt. of palm olein to random transesterification so as to obtain the oil-and-fat composition for roux causing no separation between the oil-and-fat and the seasoning components even in summer, causing no irregular color, having ≤4 wt.% of the amount of trans acid (equivalent to the amount of that derived from natural oil-and-fat), and produced from only vegetable oil-and-fat.;COPYRIGHT: (C)2007,JPO&INPIT