PROBLEM TO BE SOLVED: To provide a fat composition which has high oxidation stability, although containing α-linolenic acid in large quantities, and is suppressed in deterioration odor during cooking and offensive odor originated from rosemary extract.SOLUTION: A fat composition comprises (A) fat in which α-linolenic acid occupies 15-60 mass% of all constituent fatty acids, (B) 0.005-0.25 mass% of rosemary extract and (C) 0.00001-0.001 mass% of one or more selected from clove extract, oregano extract and Laurus nobilis extract.COPYRIGHT: (C)2015,JPO&INPIT【課題】α-リノレン酸を多く含みながらも高い酸化安定性を有し、加熱調理時の劣化臭やローズマリー抽出物に由来する異臭が抑制された油脂組成物の提供。【解決手段】次の成分(A)、(B)及び(C):(A)構成脂肪酸の15~60質量%がα-リノレン酸である油脂、(B)ローズマリー抽出物 0.005~0.25質量%、(C)クローブ抽出物、オレガノ抽出物及びゲッケイジュ抽出物より選ばれる1種又は2種以上 0.00001~0.001質量%を含有する油脂組成物。【選択図】なし
