OIL/FAT COMPOSITION, HEAT-COOKING OIL/FAT COMPOSITION, METHOD FOR PRODUCING HEAT-COOKING OIL/FAT COMPOSITION, AND METHOD FOR SUPPRESSING INCREASE IN ACID VALUE AND COLOR TONE OF OIL/FAT COMPOSITION
PROBLEM TO BE SOLVED: To provide an oil/fat composition in which the increase in acid value and color tone of oil/fat due to heating can be suppressed.SOLUTION: Provided is an oil/fat composition, containing at least free fatty acid and glyceride and in which the mass ratio of oleic acid in constituent fatty acid of the glyceride and the mass ratio of linoleic acid or linolenic acid in constituent fatty acid of the glyceride satisfy a predetermined condition. The oil/fat composition may have an acid value of 0.5 or less. The glyceride in the oil/fat composition may be a glyceride in animal/vegetable oil and/or a glyceride of a processed oil/fat derived from animal/vegetable oil.SELECTED DRAWING: NoneCOPYRIGHT: (C)2020,JPO&INPIT【課題】加熱による、油脂の酸価上昇及び色調上昇を抑制できる油脂組成物の提供。【解決手段】遊離脂肪酸とグリセリドとを少なくとも含み、グリセリドの構成脂肪酸におけるオレイン酸の質量割合及びグリセリドの構成脂肪酸におけるリノール酸又はリノレン酸の質量割合について、所定の条件を満たす油脂組成物。油脂組成物は、酸価が０．５以下であってもよい。油脂組成物中のグリセリドは、動植物油中のグリセリド、及び／又は、動植物油由来の加工油脂のグリセリドであってもよい。【選択図】なし
