This invention is to provide a method for improving the stability of a fat or oil composition and a stabilizer for a fat or oil composition for frying, which can be used for frying the food with a fat composition for frying conditioning. It inhibits the coloration of the oil and fat composition, the increase in the value of methoxyaniline, and the decrease in tocopherols. The method of stabilizing the fat or oil composition for frying conditioning of the present invention is to add 0.05 ppm or more by mass and 2 ppm or less by mass chlorophyll to edible fats and oils. It is preferred to add chlorophyll to the chlorophyll-based concentrate having a concentration of chlorophyll of 1 ppm or more by mass and 1,000 ppm or less by mass. The stabilizer for the fat or oil composition for frying conditioning of the present invention contains chlorophyll as an active ingredient.本發明之目的，係在提供一種可以提高油脂組成物安定性之方法、及油炸調理用油脂組成物之安定化劑，在以油炸調理用油脂組成物進行食材之油炸調理時，可以抑制油脂組成物之著色、甲氧苯胺值之上升及生育酚類之減少。本發明之油炸調理用油脂組成物之安定化方法，其特徵為以0.05質量ppm以上、2質量ppm以下之方式對食用油脂添加葉綠素類。以1質量ppm以上、1,000質量ppm以下之葉綠素類濃度的葉綠素類濃縮液之方式來添加葉綠素類為佳。本發明之油炸調理用油脂組成物之安定化劑含有葉綠素類做為有效成分。
