OIL AND FAT COMPOSITION CAUSING SUPPRESSED GENERATION OF ACROLEIN AND EMISSION OF MALODOR

摘要

PROBLEM TO BE SOLVED: To obtain a vegetable oil and fat composition capable of preventing a person from suffering from an oil at the time of cooking and an oil and fat capable of suppressing the generation of acrolein in thermal cooking without emitting a malodor. ;SOLUTION: This oil and fat composition contains an additive having suppressing actions on generation of acrolein. The oil and fat composition preferably has ≤70 acrolein index thereof. For example, an oil-soluble extract of a spice is used as the additive. The oil and fat composition is produced by regulating the amount of the generated acrolein at the time of thermal cooking under prescribed conditions to a value of a prescribed amount or below. The amount of the generated acrolein is obtained by indirectly measuring the amount of the generated acrolein in a vegetable oil and fat after the thermal cooking under the prescribed conditions. The regulation is preferably carried out by using the additive having the suppressing actions on the generation of the acrolein.;COPYRIGHT: (C)1999,JPO