OIL-AND-FAT COMPOSITION FOR HEAT COOKING AND PREPARATION METHOD THEREOF, AND ACID VALUE INCREASING INHIBITOR FOR OIL-AND-FAT COMPOSITION FOR HEAT COOKING
An oil-and-fat composition for heat cooking, a preparation method thereof, and an acid value increasing inhibitor for the oil-and-fat composition for heat cooking are provided. The increasing acid value in a larger number of the oil-and-fat composition used in heat cooking is decreased during a long period of time. The oil-and-fat composition for heat cooking includes 0.01mass %- 2mass% of polyglycerol fatty acid ester in the oil. In the polyglycerol fatty acid ester, the average degree of polymerization of poly glycerin that forms the polyglycerol fatty acid ester is 12-40, and the hydroxyl value is equal to and less than 180.提供一種可經長時間地減低大量的加熱烹飪中的油脂組成物的酸值上升的加熱烹飪用油脂組成物及其製造方法、以及加熱烹飪用油脂組成物用酸值上升抑制劑。其特徵在於:在油脂中,包含0.01~2質量%的聚甘油脂肪酸酯,構成所述聚甘油脂肪酸酯的聚甘油的平均聚合度為12~40,羥值為180以下。
