PROBLEM TO BE SOLVED: To provide an oil and fat composition that comprises eicosapentaenoic acid and/or docosahexaenoic acid and lecithin and has high oxidation stability while reducing unpleasant odors at the time of heat cooking.SOLUTION: An oil and fat composition comprises following components (A), (B) and (C): (A) eicosapentaenoic acid and/or docosahexaenoic acid, (B) olive oil with an anisidine value of 3-100, and (C) lecithin 0.005-0.2 mass%.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】エイコサペンタエン酸及び/又はドコサヘキサエン酸とレシチンとを含み、高い酸化安定性を有しながら、加熱調理時の不快臭が少ない油脂組成物の提供。【解決手段】次の成分(A)、(B)及び(C):(A)エイコサペンタエン酸及び/又はドコサヘキサエン酸、(B)アニシジン価が3~100であるオリーブ油、(C)レシチン 0.005~0.2質量%を含有する油脂組成物。【選択図】なし
