PROBLEM TO BE SOLVED: To improve the flavor of vegetable fat and oils, especially hardened fat and oils, which have unpleasant flavor or sticky feel to be left as after taste by masking the flavor and by adding full-body flavor, and to improve beverages and foods using these vegetable fat and oils, especially hardened fat and oils, such as margarine, whipped cream and lactose ice cream.SOLUTION: Isolated oleic acid is added to a fat-containing food at the rate of 0.001-10 mass% based on the amount of oil and fat included in the fat-containing food.
