To obtain an oil and fat composition for deep-fried materials having no affect on the palate feeling, flavor and appearance of a deep-fry or a fry, where deterioration of oil and fat particularly such as, coloring and heated smell caused during cooking, are suppressed, and such effects can be retained even in a high temperature region.
This oil and fat composition for the deep-fried materials is produced by adding 0.005-5.0 pts. wt. of an emulsifier having an average molecular weight of ≥345 and 0.1-10 ppm of silicon resin to 100 pts. wt. of edible oil to lower the anisidine value and the absorbance of the oil and fat composition into a fixed range. By this process, such an effect as not to be attained by using only silicon resin can be obtained, namely the coloring and heating smell of the oil and fat for the deep-fried materials are suppressed so as to obtain such retainable effects even in a high-temperature range.
| JP2024008568 | Heat retention method for water-containing liquid and oil and fat composition |
| WO/2001/096507 | PREPARATION OF A BLEND OF TRIGLYCERIDES |
| JPH0856572 | LAURIN-BASED HARD BUTTER |
YAMAGUCHI TAKASHI
KON JUN
HIRAOKA MINAKO
Joi Ito
Hideo Takei
Yoshio Narui