without compromising the fats and oils original flavor, to provide the edible fats and oils having an excellent oxidation stability. Originally, a water-soluble antioxidant is poorly soluble in fat, 5 wt ppm~1000 ppm by weight containing, and and edible oil emulsifier content is less than 2 times the water-soluble antioxidant content.油脂本来の風味を損なわずに、優れた酸化安定性を有する食用油脂を提供すること。本来、油脂に難溶性である水溶性の抗酸化物質を、5重量ppm~1000重量ppm含有し、かつ乳化剤含有量が水溶性抗酸化物質含有量の2倍以下である食用油脂。