A fat and oil composition is provided for decreasing heated color, heated odor and acid value rising and may be used for longer time period. The fat and oil composition of the present invention having characteristics in decreasing heated color, heated odor and acid value rising is achieved by providing phosphor-containing content ranging from 0.1ppm to 10ppm and ascorbic acid or its derivatives having ascorbic acid equivalent ranging from 2ppm to 130ppm in the fat and oil composition.一種油脂組成物,不但加熱調理時可抑制加熱著色、加熱氣味,並可抑制酸值上昇且可長時間使用。藉由使食用油脂含有0.1ppm以上、10ppm以下之含磷成份、及抗壞血酸當量為2ppm以上、130ppm以下之抗壞血酸及/或抗壞血酸衍生物,以提供可抑制加熱著色、加熱氣味、及酸值上昇之油脂組成物。
