PROBLEM TO BE SOLVED: To provide an oil-and-fat composition which has high oxidation stability in spite of containing a lot of eicosapentaenoic acid and docosahexaenoic acid and whose degradation odor and/or off-odor generated when cooked are/is suppressed even after storage.SOLUTION: The oil-and-fat composition is such that the total content of eicosapentaenoic acid and docosahexaenoic acid is 0.05-15 mass%, the content of 3-MCPDE is 0.7 ppm or less, and the content of chlorine is 30 ppm or less, in the total fatty acid constituting oil and fat.COPYRIGHT: (C)2015,JPO&INPIT【課題】エイコサペンタエン酸やドコサヘキサエン酸を多く含みながらも高い酸化安定性を有し、保存後においても加熱調理時の劣化臭・異臭が抑制された油脂組成物の提供。【解決手段】油脂を構成する全脂肪酸中のエイコサペンタエン酸とドコサヘキサエン酸の合計含有量が0.05~15質量%であり、3-MCPDEの含有量が0.7ppm以下、且つ塩素の含有量が30ppm以下である油脂組成物。【選択図】なし
