[PROBLEMS] TO SOLVE THE PROBLEM OF THE WORSENING IN A COLOR TONE OF PALM-BASED FAT OR OIL FOR COOKING USE CAUSED BY HEATING SO AS TO FURTHER EXPAND THE APPLICATION RANGE OF THE PALM-BASED FAT OR OIL WHICH HAS A GOOD TASTE, IS LESS EXPENSIVE AND SHOWS A HIGH OXIDATION OXIDATION STABILITY. TO LIGHTEN THE EFFECT ON ENVIRONMENTAL LOAD BY REDUCING WASTE FAT. [MEANS FOR SOLVING PROBLEMS] IT HAS BEEN FOUND OUT THAT THE WORSENING IN A COLOR TONE OF PALM-BASED FAT OR OIL CAUSED BY HEATING CAN BE LARGELY PREVENTED BY REDUCING THE TOCOTRIENOL CONTENT THEREOF, THUS OVERCOMING THE ABOVE PROBLEM.
