PROBLEM TO BE SOLVED: To provide an oil-fat-composition that exhibits high oxidative stability despite containing a large amount of alpha-linolenic acid and exhibits less of a degradation odor when used in cooking and less off-odor from a rosemary extract.SOLUTION: An oil-fat-composition that contains the following components: (A) an oil-and-fat, 15-60 mass% of the fatty-acid content of which consists of alpha-linolenic acid (B) 0.001-0.18 mass% of a rosemary extract and (C) a dill extract. The quotient ((B)/(C)) of the mass of component (B) and the mass of component (C) is between 2 and 200, inclusive.COPYRIGHT: (C)2014,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 0.001~0.18質量%、(C)ディル抽出物、を含有し、成分(B)と成分(C)との含有質量比[(B)/(C)]が2~200である油脂組成物。【選択図】なし
