PROBLEM TO BE SOLVED: To provide a method for preventing flavor deterioration, in particular, flavor deterioration of palm oil-and-fat during low-temperature storage, without affecting the flavor.SOLUTION: In a decoloration process, magnesium oxide and/or aluminum oxide are added in addition to an adsorbent. Preferably, in a decoloration process of palm oil-and-fat which is an edible oil-and-fat, activated clay and/or silicon dioxide are used, as an adsorbent, in an amount of preferably 0.01-10 mass parts, more preferably 0.1-5 mass parts, and most preferably 0.3-3 mass parts relative to 100 mass parts of the edible oil-and-fat.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】風味に影響を与えることなく、風味劣化、特にパーム系油脂の低温保管時の風味劣化を防止する方法を提供すること【解決手段】脱色工程において、吸着剤に加え、酸化マグネシウム及び/又は酸化アルミニウムを添加する。好ましくは、食用油脂であるパーム系油脂の脱色工程において、吸着剤として活性白土及び/又は二酸化ケイ素を、食用油脂100質量部に対し、好ましくは0.01~10質量部、より好ましくは0.1~5質量部、最も好ましくは0.3~3質量部用いる。【選択図】なし
