TO PROVIDE A METHOD FOR PREVENTING THE DETERIORATION OF THE OIL FLAVOR DURING STORAGE AT LOW TEMPERATURES. THE METHOD OF THE PRESENT INVENTION FOR PRODUCING A GLYCERIDE COMPOSITION INCLUDES A DEODORIZATION STEP CONTAINING A STEP OF ADDING ANY OF THE FOLLOWINGS TO A GLYCERIDE COMPOSITION: (I) CITRIC ACID IN AN AMOUNT TO GIVE A CONCENTRATION OF 0.5 OR MORE AND 10 PPM OR LESS IN THE GLYCERIDE COMPOSITION； (II) ASCORBIC ACID IN AN AMOUNT TO GIVE A CONCENTRATION OF 5 PPM OR MORE AND 100 PPM OR LESS IN THE GLYCERIDE COMPOSITION； OR (III) CITRIC ACID MONOGLYCERIDE IN AN AMOUNT TO GIVE A CONCENTRATION OF 5 PPM OR MORE AND 250 PPM OR LESS IN THE GLYCERIDE COMPOSITION.
