1. Oil and fat composition containing: oils and fats produced by oxidation of fresh oils and fats, as a result of which the difference in the value of anisidine before and after oxidation is 0.5-350； and edible oils and fats characterized by an additional value of anisidine, calculated according to formula (1) and equal to 0.07-350: additional value of anisidine = (value of anisidine after oxidation - value of anisidine before oxidation) × [amount of additives (wt%)] ( 1). 2. Oil and fat composition according to claim 1 has a peroxide value of oxidized oils and fats equal to 1-400. 3. Oil and fat composition according to claim 1 has an additional value of anisidine equal to 0.2-180.4. The oil-fat composition according to claim 1 has an additional value of anisidine equal to 0.55-150.5. A method for the production of an oil-fat composition, which consists in mixing edible oils and fats with oils and fats obtained as a result of oxidation of fresh oils and fats, as a result of which the difference in the values of anisidine before and after oxidation is 0.5-350, and the additional value of anisidine, calculated according to the formula (1), is equal to 0.07-350: additional value of anisidine = (value of anisidine after oxidation - value of anisidine before oxidation) × [amount of additives (wt%)] (1) .6. A method of suppressing odors from the preparation of edible oils and fats, which consists in mixing edible oils and fats with oils and fats obtained as a result of oxidation of fresh oils and fats, as a result of which the difference in anisidine values before and after oxidation is 0.5-350, and the additional anisidine value calculated by formula (1) is 0.07-350: additional anisidine value = (anisidine value after oxidation1. Масляно-жировая композиция, содержащая:масла и жиры, произведенные путем оксидирования свежих масел и жиров, в результате которого разность значения анизидина до и после оксидирования составляет 0,5-350； ипищевые масла и жиры,характеризующиеся
